California Arborio Rice Recipe

Set a large, heavy-bottomed pot over medium heat. Add 1 tablespoon of olive oil and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.

Add the arborio rice and toast, stirring constantly, until the edges look pearly and the grains are lightly translucent, about 2 minutes.

Deglaze with the dry white wine; cook, stirring, until the wine is mostly absorbed.

Ladle in warm vegetable stock a half cup at a time, stirring and letting the rice absorb almost completely before adding the next ladle. Repeat for about 18-20 minutes until the rice is al dente.

Stir in the honeynut squash puree and continue to cook until the risotto is creamy and the rice is fully tender.

Remove from heat and stir in unsalted butter and grated parmesan. Season with salt and black pepper to taste.

Preheat oven to 425°F (220°C). Toss mushrooms with 1 tablespoon olive oil, thyme, and a pinch of salt. Spread on a baking sheet in a single layer.

Roast for 15-20 minutes, stirring once, until golden and caramelized.

Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper.

Roast on a separate sheet at 425°F (220°C) for 20-25 minutes, shaking halfway until edges are caramelized and crisp.

Fold the roasted mushrooms into the finished risotto to warm through.

Spoon the creamy risotto onto plates. Top with crisped Brussels sprouts and a light shower of extra parmesan.

Garnish with chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.