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Butternut Squash Mushroom Risotto Recipe

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3.8 from 10 reviews

A creamy and comforting Italian-inspired risotto featuring tender butternut squash, savory wild mushrooms, and nutty Parmesan-style cheese. Made with brown Arborio rice and cooked slowly on the stovetop, this vegetarian dish is perfect for a hearty meal rich in autumn flavors.

Ingredients

Vegetables and Aromatics

  • 1 lb butternut squash, peeled, seeded, and diced
  • 1 lb mixed wild mushrooms, cleaned and sliced
  • 2 celery stalks, chopped
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced

Pantry Staples

  • 3 tbsp olive oil, divided
  • ½ tsp dried thyme
  • 2 cups brown Arborio rice
  • 7–8 cups warm vegetable stock
  • Kosher salt, to taste
  • Black pepper, to taste

Cheese

  • ½ cup grated Parmesan-style cheese made with microbial or vegetable enzymes, plus more if desired

Instructions

  1. Sauté Mushrooms: Heat part of the olive oil in a wide pan over medium heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they are browned and tender. Once done, transfer the mushrooms to a plate and set aside.
  2. Cook Aromatics and Squash: Add the remaining olive oil to the same pan and cook the diced onion and chopped celery until softened, about 5 minutes. Stir in the minced garlic, diced butternut squash, dried thyme, and brown Arborio rice. Cook everything together for 1 to 2 minutes, stirring frequently to toast the rice slightly.
  3. Cook the Risotto: Begin adding the warm vegetable stock one ladleful at a time to the rice mixture, stirring regularly. Allow the rice to absorb most of the stock before adding the next ladle. Continue this slow process, stirring often, until the rice and squash are tender and the mixture has a creamy consistency. This should take approximately 35 to 45 minutes.
  4. Finish and Serve: Fold the sautéed mushrooms and grated Parmesan-style cheese into the risotto. Season with kosher salt and black pepper to taste. Serve the risotto warm with extra cheese if desired.

Notes

  • Brown Arborio rice typically takes longer to soften than traditional white Arborio rice, so be patient and add extra vegetable stock as needed.
  • Stirring regularly prevents the rice from sticking and helps develop the creamy texture.
  • You can substitute with any type of mushrooms, but wild mushroom mixes provide richer flavor.
  • Use warm vegetable stock to maintain an even cooking temperature in the risotto.

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