Amazing Mushroom and Acorn Squash Risotto

5 cups reduced sodium vegetable broth
1 T. extra-virgin olive oil
2 medium shallots, thinly sliced
3 c. acorn squash (1/2 inch pieces)
2 c. crimini mushroom cups, quartered
1/2 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp freshly ground pepper
1/8 tsp. crumbled saffron threads
1 c. Arborio rice
1/2 c. dry vermouth
1/2 c. finely grated Parmigiano-Reggiano cheese

.Place broth in medium saucepan: bring to a simmer over medium-high heat. Reduce heat so broth remains steaming, but is not simmering.

.Heat oil in a large saucepan over medium heat. Add shallots; cook, stirring until translucent. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper, and saffron; cook for 2 minutes. Add rice; stir until translucent, about 1 minute. Add vermouth and cook, stirring, until almost absorbed by the rice, about 1 minute.

.Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed and the rice is tender and creamy, 30 to 40 minutes total. Remove from heat and stir in cheese.

Serves 6.