Murrieta's Well's Butternut Squash Risotto

10 tablespoons olive oil
1 pound butternut squash, peeled, seeded, and cut into ¼" cubes
12 ounces Cremini Mushrooms, quartered with stems removed
¼ cup yellow onion, diced
2 cups Arborio rice
10 cups vegetable stock*
1 cup dry white wine
1 tablespoon garlic, chopped
6 ounces Midnight Moon goat cheese, grated
2 teaspoons thyme, chopped
3 tablespoons parsley, chopped
2 tablespoons unsalted butter
Salt and pepper

*The amount of stock will depend on climate, your cookware and stove type.

Preheat your oven to 400 degrees. Coat the butternut squash with 1 tablespoon of olive oil and roast for 5-10 minutes or until soft and slightly browned. Remove from the oven and let cool.

Toss the mushrooms with 2 tablespoons of olive oil and season with salt and pepper. Roast at 400 degrees for 10 minutes or until slightly browned. Remove from the oven and let cool.

In medium pot bring the vegetable stock to a simmer. In a separate pan, sauté the onions in the remaining 7 tablespoons of olive oil on medium-high heat until translucent. Add the Arborio Rice and stir to toast for 8-10 minutes. Add the garlic and sauté for 30 seconds. Deglaze your pan with white wine and cook until the liquid reduces by 1/3. Add one ladle full of stock (~¼ cup) and stir until absorbed. Repeat this process until the rice is al dente. Save the reserved warm stock.

Fold in the grated cheese and butter until melted. Mix in the mushrooms, butternut, and herbs. The risotto may become a little dry at this point. Add a little of the reserved stock to moisten the risotto (freeze the leftover stock for a future recipe). Serves 4.