Butternut Squash and Mushroom Risotto; Menu of the Week Recipe

Ingredients

• 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup dry, white wine
• 2 - 2 1/4 cups chicken stock
• 1 onion
• 1 tbs butter
• 3/4 cup Parmesan cheese - freshly grated (about 2oz, 60gr)
• 1 slice bacon
• 2 cups butternut squash, 8oz (250gr)
• 4oz (125gr) mushrooms wild, field or forest mushrooms if possible
• 2 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog