½ butternut squash
4 sprigs fresh thyme
200 g chestnut mushrooms
1 onion
2 garlic cloves
200 g risotto rice
1 glass white wine (to taste)
700 ml vegetable bouillon (this should be more than enough)
40 g grated parmesan cheese
Olive oil
Salt and pepper
Toppings:
Arugula
Goat cheese
Walnuts