1
Preheat the oven to 200°C. Cut the butternut squash into crescents of approx. 1 cm thick. Spread the squash out in a casserole dish. Add 2 tbsp. olive oil, 3 sprigs of fresh thyme, and a dash of salt and pepper. Bake in the oven for 30 minutes. Poke the squash with a fork to check if it is tender enough. If not, allow it to bake a little longer.
2
Heat the vegetable bouillon in a separate saucepan. Dice the onion and sauté it in one tbsp. of oil for about 3 minutes. Add the garlic and stir-fry for another 2 minutes. Add the rice and sauté slightly.
3
Add a glass of white wine and stir until it has been absorbed by the rice. Then continuously add a large spoonful of bouillon. Stir after each spoonful until it has been absorbed completely. Continue for about 20 minutes until the risotto rice is done.
4
In the meantime, cut the mushrooms into slices. Sauté these in a separate pan with a little olive oil and the rest of the thyme. Then add these to the risotto and mix with the half of the grated cheese
5
Place the squash and the toppings on top of the risotto.
