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Butternut Squash and Mushroom Risotto Recipe

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3.9 from 2 reviews

Creamy and comforting Butternut Squash Mushroom Risotto made with hearty Arborio rice, sautéed wild mushrooms, Parmesan cheese, and smooth puréed butternut squash. Perfect as a satisfying vegetarian main dish or a flavorful holiday side.

Ingredients

Vegetables

  • 1 pound Butternut Squash
  • 1 pound Mixed Wild Mushrooms
  • 2 Stalks Celery, chopped
  • 1 Medium Sweet Onion, diced
  • 4 Garlic Cloves, minced

Dairy

  • ½ Cup Freshly grated Parmesan plus more to taste

Grains & Legumes

  • 2 Cups Brown Arborio Rice

Liquids & Oils

  • 7–8 Cups Vegetable Stock, heated
  • 3 tablespoons Olive Oil, divided

Herbs & Spices

  • ½ teaspoon Dried Thyme
  • Kosher salt and ground pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Cut off both ends of the butternut squash and peel it with a vegetable peeler. Scoop out the seeds from the middle cavity with a spoon. Cut the squash into halves, then dice into cubes.
  2. Cook and Purée the Squash: Add the cubed squash to a pot of boiling water and cook until fork-tender. Drain well, then blend until smooth and creamy. Alternatively, steam the squash in a steamer basket covered for 12-15 minutes until tender, then blend. Set aside the purée.
  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 ground pepper to taste. Remove from heat and set aside.
  4. Sauté Aromatics: In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped celery, diced onion, and dried thyme. Sauté for 2-3 minutes until softened. Stir in minced garlic and cook until fragrant.
  5. Toast the Rice: Add the brown Arborio rice to the pan and stir constantly for about 1 minute to lightly toast the grains.
  6. Cook the Risotto: Pour in 2 cups of the warm vegetable stock and stir frequently until most of the liquid is absorbed. Continue adding the stock gradually, stirring often, until the rice is cooked through and tender, about 30-35 minutes total.
  7. Combine with Squash Purée and Mushrooms: While cooking the risotto, purée the cooked butternut squash with ½ cup freshly grated Parmesan until smooth. Stir this purée into the hot rice mixture. Add half of the sautéed mushrooms and mix well. Taste and adjust seasoning as needed.
  8. Serve: Spoon the risotto onto serving plates. Top with the remaining mushrooms and sprinkle extra Parmesan over each serving. Serve immediately and enjoy the creamy, rich flavors.

Notes

  • Using pre-cut butternut squash can save preparation time.
  • Cremini or baby bella mushrooms work well as a substitute for mixed wild mushrooms.
  • Keep the vegetable broth warm and add it gradually to ensure creamy risotto.
  • Brown Arborio rice takes longer to cook than white; adjust cooking time and broth quantity accordingly.
  • If the risotto becomes too thick, stir in a little warm broth before serving.
  • Store leftovers in the refrigerator for up to 3 days; reheat with a splash of broth or water until heated through.

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