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Butternut Squash Mushroom Risotto Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

Creamy and comforting Butternut Squash Mushroom Risotto featuring tender Arborio rice cooked slowly with sautéed wild mushrooms, smooth butternut squash puree, and Parmesan cheese, perfect as a hearty vegetarian main dish or elegant holiday side.

Ingredients

Main Ingredients

  • 1 pound Butternut Squash
  • 1 pound Mixed Wild Mushrooms
  • 2 Cups Brown Arborio Rice
  • 7-8 Cups Vegetable Stock, heated
  • ½ Cup Freshly grated Parmesan, plus more to taste

Vegetables and Aromatics

  • 2 Stalks Celery, chopped
  • 1 Medium Sweet Onion, diced
  • 4 Garlic Cloves, minced
  • ½ teaspoon Dried Thyme

Oils and Seasonings

  • 3 tablespoons Olive Oil, divided
  • Kosher salt and ground black pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Cut off both ends of the butternut squash and peel it using a vegetable peeler. Scoop out the seeds from the cavity with a spoon. Cut the squash into halves, then dice into cubes.
  2. Cook and Puree the Squash: Boil the cubed squash in a pot of boiling water until fork-tender, then drain and blend until smooth and creamy. Alternatively, steam the squash for 12-15 minutes until tender before pureeing.
  3. Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mixed wild mushrooms and sauté until golden brown. Season with kosher salt and black pepper, then remove from heat and set aside.
  4. Sauté Vegetables and Aromatics: Using the same pan, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped celery, diced onion, and dried thyme, cooking for 2-3 minutes. Stir in minced garlic and sauté until fragrant.
  5. Add Rice and Begin Cooking: Add the brown Arborio rice to the pan and stir constantly for about 1 minute. Immediately pour in 2 cups of the hot vegetable stock and cook, stirring frequently, until the liquid is mostly absorbed.
  6. Cook Risotto with Stock: Gradually add remaining stock in 2-cup increments, stirring regularly, letting the rice absorb the liquid before adding more. Continue until rice is tender and creamy.
  7. Incorporate Squash Puree and Mushrooms: Blend steamed squash with Parmesan until smooth, then stir this into the risotto. Mix in half of the sautéed mushrooms, tasting and adjusting seasoning as needed.
  8. Serve: Plate the risotto, top with remaining mushrooms, sprinkle additional Parmesan, and serve immediately while hot for best flavor and texture.

Notes

  • Using pre-cut butternut squash can save time during prep.
  • Cremini or baby bella mushrooms are excellent substitutes if mixed wild mushrooms are unavailable.
  • Keep vegetable broth warm and add it slowly to achieve creamy risotto texture.
  • Brown Arborio rice requires longer cooking than white; be patient and adjust broth accordingly.
  • If the risotto becomes too thick before serving, stir in a bit of warm broth to loosen it.
  • Store leftovers in the refrigerator for up to 3 days and reheat with added broth or water for moisture.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/butternut-squash-mushroom-risotto-recipe/