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Butternut Squash Mushroom Risotto Recipe

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3.9 from 15 reviews

Creamy and comforting Butternut Squash Mushroom Risotto made with brown Arborio rice, sautéed mixed wild mushrooms, Parmesan cheese, and smooth butternut squash purée. This Italian-inspired vegetarian dish works beautifully as a hearty main course or an elegant 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

Grains and Dairy

  • 2 Cup Brown Arborio Rice
  • ½ Cup Freshly grated Parmesan cheese, plus more to taste

Liquids and Oils

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

Spices and Seasonings

  • ½ teaspoon Dried Thyme
  • Kosher salt, to taste
  • 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, then cut the squash into halves and dice into cubes.
  2. Cook and Puree the Squash: Boil the cubed squash in water until fork-tender, then drain thoroughly. Blend until smooth and creamy to form the purée. Alternatively, steam the squash in a steamer basket for 12-15 minutes until tender before pureeing.
  3. Sauté the 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 pepper, then remove from heat and set aside.
  4. Sauté Aromatics: In the same pan, heat the remaining tablespoon of olive oil over medium heat. Add chopped celery, diced onion, and dried thyme; sauté for 2-3 minutes until softened. Add minced garlic and cook until fragrant.
  5. Toast the Rice: Stir in the brown Arborio rice, cooking and stirring constantly for about 1 minute to lightly toast the grains.
  6. Add Stock Gradually: Pour in 2 cups of the heated vegetable stock and cook, stirring frequently, until the liquid has mostly absorbed. Repeat adding the stock 2 cups at a time, stirring continuously, until the rice is tender and cooked through. This process typically takes 35-40 minutes.
  7. Combine Butternut Squash and Parmesan: While the rice cooks, blend the steamed butternut squash cubes with ½ cup freshly grated Parmesan until smooth and creamy.
  8. Mix Purée into Risotto: Stir the puréed squash mixture into the cooked risotto, blending well to combine flavors.
  9. Add Mushrooms: Fold in half of the sautéed mushrooms, adjusting seasoning with salt and pepper to taste.
  10. Serve: Plate the risotto, top with the remaining mushrooms, sprinkle extra Parmesan cheese, and serve immediately while hot and creamy.

Notes

  • You can use pre-cut butternut squash to save prep time.
  • Cremini or baby bella mushrooms are a good substitute if you don’t have mixed wild mushrooms.
  • Keep the vegetable broth warm and add it gradually to achieve creamy risotto texture.
  • Brown Arborio rice requires longer cooking and more broth than white Arborio rice; adjust accordingly.
  • If the risotto gets too thick, stir in a little warm stock before serving to loosen the texture.
  • Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth or water for best results.

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