With the leaves changing and the days getting shorter I start craving all things cozy. Cool days spent in chunky sweaters call for comfort food, but nothing too heavy. Butternut squash and mushrooms are the perfect veggies for fall, orange and brown reflect the season perfectly with the sweetness of the squash lifting up the earthiness of mushrooms. Equal parts elevated and homey this butternut squash and mushroom risotto makes a great side dish or vegetarian dinner.
What kind of mushrooms to use for risotto
You can use a a single variety of mushrooms or a mix depending on what looks good or is in season. I used a combination of Portobello and oyster mushrooms but chanterelles, morels, hen of the woods, shitake or or king trumpet mushrooms would also be delicious in this risotto.
How to cut butternut squash
You can definitely use precut butternut squash from the grocery store but chopping up a whole butternut squash isn’t that difficult. For this you will need a few basic kitchen tools including a large sharp knife and a vegetable peeler. Start by peeling the firm outer skin of the butternut squash with the vegetable peeler and then use the knife to cut the stem and root ends. Lay the squash on it’s side and cut into slices, using a spoon to remove the seeds. Cut the slices into cubes (you will need about 2 cups for this recipe), and freeze any leftover squash to be used for later.
How to make butternut squash and mushroom risotto
This risotto starts off with sautéing all the veggies, making sure the butternut squash are soft and cooked through . After the veggies you’ll want to add the rice and toast it for extra nuttiness. Add a bit of wine (maybe pour a glass for yourself ) and start to stir. Once the liquid has been absorbed you will repeat this process, slowly adding a ladle of warm stock and stirring to release the starch as the rice cooks. Once the rice has cooked and is creamy (this takes about 20-25 minutes) add the finishing touches, in this case a good dose of Parmesan and fresh sage.
This risotto delivers on so many levels; creamy, cheesy, savory and filled vegetables. Serve up with a glass of your favorite white wine for a taste of the best fall has to offer.
If you like the Butternut Squash and Mushroom Risotto be sure to take a look at some of my other recipes!
Butternut Squash Quiche with Goat Cheese and Rosemary
Spiced Pork Tenderloin with Bourbon Apples
The Very Best Homemade Cranberry Sauce with Apple Cider
Risotto with Shrimp and Asparagus
Creamy Polenta with Lemon Shrimp and Artichokes
Apple Scones with Maple Cinnamon Glaze
Pumpkin Cookies with White Chocolate and Pecans
If you make this Butternut Squash and Mushroom Risotto please be sure to leave a comment and/or give this recipe a rating! Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Butternut Squash and Mushroom Risotto
Equipment
- 1 large skillet
- 1 small saucepan
Ingredients
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups butternut squash diced
- 8 oz wild mushrooms chopped
- 1 cup Arborio rice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup white dry wine
- 1/2 cup parmesan cheese shredded
- 3 tbsp fresh sage chopped
Instructions
- Heat the broth in a small saucepan over low heat while you prep the other ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. Add butternut squash and mushrooms, cook for 8 minutes or until veggies have softened.
- Add rice and saute for 3 minutes. Add wine and slowly stir until it's almost absorbed. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time (about 25 minutes).
- Stir in Parmesan cheese, salt, pepper and sage.
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Soheila Hakimi says
risotto is my favorite and this is a perfect recipe for fall. Love how you have incorporated seasonal ingredients like butternut squash into this one. Feels like a perfect fall recipe
Ashley says
This fall recipe is calling my name, I love risotto!!
Chef Dennis says
This was very delicious! My family really loved this dish.
Mama Maggie's Kitchen says
This dish looks incredibly good. I wish it were on my plate!
Makhaya says
Seriously LOVE this recipe! Risotto is a go to for company, and this one is a winner!