1 tbs. butter
1 tbs. olive oil
1 onion chopped
1 packaged peeled butternut squash, chopped
1 package mixed mushrooms, chopped
1 1/2 c. arborio rice
1 container vegetable stock + 1 c.
1 big handful parmigiano cheese
1 tsp. cinnamon
1 tsp nutmeg
5-6 fresh sage leaves chopped
toasted pumpkin seeds (optional)


*Warm butter and olive oil in a large heavy bottomed saute pan.
*Cook onion in butter mix until it starts to become opaque.
*Add in squash and cook until tender, about 5-8 minutes.
*Mix mushrooms into vegetable mix and cook for another 5 minutes.
*Meanwhile, warm vegetable stock in a small stock pot over low heat.
*Add rice to vegetables and allow it to cook until it has absorbed any remaining oils and the very edges of the rice grains start to become opaque and the center is still solid white.
*Add warm stock to risotto 1-2 cups at a time and stir until liquid is absorbed. Repeat this step for about 20 minutes or until the rice has become tender.
*Season risotto with cheese, cinnamon, nutmeg and sage - stir to combine and taste - adjust seasoning as desired.
*Spoon risotto into bowls, top with more parm, fresh sage and pumpkin seeds if desired. Serve warm.
Buon Apetito and Happy Thanksgiving!