Butternut Squash Mushroom Risotto

Creamy Butternut Squash Mushroom Risotto

This Butternut Squash Mushroom Risotto is a rich and comforting dish that’s perfect for cozy dinners or special occasions. The creamy texture of pureed butternut squash mixed with earthy wild mushrooms creates a delightful balance of flavors. Made with brown Arborio rice, it’s a slightly heartier version of classic risotto, while still maintaining that signature creamy texture. This is a dish that’s sure to impress and satisfy!

Ingredients:

• 1 lb butternut squash
• 1 lb mixed wild mushrooms
• ½ cup freshly grated Parmesan (plus more for serving)
• 2 cups brown Arborio rice
• 7-8 cups vegetable stock (heated)
• 2 stalks celery, chopped
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• ½ teaspoon dried thyme
• 3 tablespoons olive oil (divided)
• Kosher salt and ground pepper, to taste

Directions:

1. Prepare the Butternut Squash:

• Cut both ends off the butternut squash and peel it with a vegetable peeler. Scoop out the seeds and cut the squash into cubes.
• Bring 1 inch of water to a boil in a large saucepan or wok. Place the squash in a bamboo steamer, cover, and steam for 12-15 minutes or until fork-tender. Set aside.

2. Sauté the Mushrooms:

• Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper, remove from heat, and set aside.

3. Cook the Vegetables:

• Using the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped celery, diced onion, and dried thyme. Sauté for 2-3 minutes until softened.
• Stir in the minced garlic and cook until fragrant, about 1 minute.

4. Cook the Risotto:

• Add the Arborio rice to the pan and stir constantly for about 1 minute to toast the rice.
• Gradually add 2 cups of heated vegetable stock, stirring frequently until the liquid is absorbed.
• Continue adding the remaining stock, 1 cup at a time, stirring frequently until the rice is tender and creamy, about 35-40 minutes.

5. Prepare the Butternut Squash Puree:

• In a blender, combine the steamed butternut squash with ½ cup of grated Parmesan cheese. Blend until smooth and creamy.

6. Combine:

• Pour the butternut squash puree into the cooked risotto and mix well.
• Add half of the sautéed mushrooms and stir to combine. Adjust the seasoning with salt and pepper to taste.

7. Serve:

• Spoon the risotto onto serving plates, top with the remaining sautéed mushrooms, and sprinkle with extra Parmesan.
• Serve immediately and enjoy!

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 servings
• Calories: 480 kcal per serving

Tips:

• If you’re looking for a vegan option, simply substitute the Parmesan cheese with a plant-based alternative or nutritional yeast for a cheesy flavor.
• You can use any variety of mushrooms, but a mix of wild mushrooms like cremini, shiitake, and oyster adds a wonderful depth of flavor.

This Butternut Squash Mushroom Risotto is a comforting and elegant meal that’s perfect for a cozy night in or a dinner party. The combination of creamy butternut squash and savory mushrooms makes for a flavorful, hearty dish that’s sure to please everyone at the table. Enjoy!

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