Irresistible Butternut Squash Mushroom Risotto Recipe - Good Tasting Meals

Ingredients

• 2 cups (400 g) brown Arborio rice
• 1 lb (450 g) butternut squash
• 1 lb (450 g) mixed wild mushrooms
• 7–8 cups (1.7–1.9 L) vegetable stock (heated)
• ½ cup (50 g) freshly grated Parmesan (plus more for serving)
• 1 medium sweet onion (diced)
• 2 stalks celery (chopped)
• 4 garlic cloves (minced)
• 3 tbsps (45 ml) olive oil
• ½ tsp dried thyme
• Kosher salt (to taste)
• Ground pepper (to taste)