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!
Butternut Squash Mushroom Risotto
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Description
This Butternut Squash Mushroom Risotto is a comforting, creamy dish that combines the natural sweetness of butternut squash with the earthy flavors of wild mushrooms. The brown Arborio rice adds a hearty texture, while the butternut squash puree and Parmesan create a rich and velvety finish. Each bite is packed with flavor, making it an ideal dish for a cozy autumn evening.
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)
Instructions
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.
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. Season with salt and pepper, remove from the heat, and set aside.
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.
Cook the Risotto:
Add the Arborio rice to the pan and stir constantly for about 1 minute. Gradually add 2 cups of the 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 in total.
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.
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.
Serve:
Spoon the risotto onto serving plates, top with the remaining sautéed mushrooms, and sprinkle with extra Parmesan. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 480