INGREDIENTS
2 cups
Butternut squash
8 oz
Button mushrooms
2
Garlic cloves
1/2
Lemon, zest from
1/2 cup
Onion
2 cups
Spinach
1 tsp
Thyme, fresh leaves
3 1/2
Scant cups Vegetable broth
1 cup
Arborio rice
1/2 tsp
Black pepper
1/2 tsp
Salt
3 tbsp
Olive oil, extra-virgin
1/2 cup
Parmesan cheese, grated
1/2 cup
Champagne