Autumn Vegetable Risotto

Ingredients

• 2 cups butternut squash, peeled and cubed
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1.5 cups arborio rice
• 4 cups vegetable broth
• 0.5 cup parmesan cheese, grated
• 1 teaspoon thyme
• 1 teaspoon sage
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1

   In a large saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

2. 2

   In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.