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This Butternut Squash Mushroom Risotto is creamy, comforting, and full of delicious fall flavors. It’s made with tender Arborio rice, sautéed mushrooms, Parmesan cheese, and a creamy butternut squash puree that gives the risotto its beautiful color and rich texture.
This risotto is a great meatless holiday dinner or side dish. The mushrooms add a savory flavor, while the butternut squash makes the risotto naturally creamy without needing heavy cream.
If you are here, you may also like my creamy pumpkin risotto, which is just as tasty as this mushroom-and-butternut-squash version.
Recipe Overview
Ingredients you’ll need
- Butternut squash: Fresh butternut squash works great here. You can also buy it pre-peeled and cubed to save prep time.
- Mushrooms: I used a mix of wild mushrooms, but cremini or baby bella mushrooms will also work.
- Arborio rice: Brown Arborio rice is used in this recipe. It takes longer to cook than regular white Arborio rice, so keep that in mind if you substitute.
- Vegetable broth: Use warm vegetable broth to cook the rice and keep the recipe meatless.
- Parmesan cheese: Adds a savory, cheesy flavor and makes the risotto extra creamy. Use vegetarian Parmesan-style cheese if needed.
- Onion, celery, and garlic: These give the risotto a flavorful base.
- Olive oil and thyme: For sautéing the vegetables and adding a little extra flavor.
You’ll also need salt and pepper to taste.
Tips for making the best risotto
- Keep the broth warm: Adding warm broth helps the rice cook more evenly without lowering the temperature of the pan.
- Brown the mushrooms first: Let them cook until golden before removing them from the pan. This gives them a much better flavor.
- Add the broth gradually: Stir frequently and allow most of the liquid to be absorbed before adding more. You want the rice to become tender and creamy.
- Watch the cooking time: Brown Arborio rice can take longer to soften than traditional white Arborio rice. Add more warm broth as needed until the rice is cooked.
- Adjust the consistency: If the risotto becomes too thick, stir in a little extra warm broth before serving. It should be creamy, not stiff.
How to make Butternut Squash Mushroom Risotto
Cook the butternut squash: Add the cubed butternut squash to a pot of boiling water and cook until fork-tender. Drain well, then blend until smooth and creamy. Set aside.
Sauté the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown and tender. Remove them from the skillet and set aside.
Cook the vegetables: In the same skillet, add the onion, celery, and garlic. Cook for a few minutes until softened and fragrant.
Add the rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently to lightly toast the rice.
Gradually add the broth: Pour in the warm vegetable broth a little at a time, stirring frequently. Allow most of the liquid to absorb before adding more. Continue until the rice is tender and creamy. Brown Arborio rice may take longer to cook, so add more broth if needed.
Make it creamy: Stir in the butternut squash puree, Parmesan cheese, thyme, and cooked mushrooms. Mix until everything is well combined and heated through. If the risotto is too thick, add a splash of warm broth.
Serve: Taste and adjust the salt and pepper as needed. Serve warm with extra Parmesan cheese, if desired.
Frequently asked questions
Yes! Regular white Arborio rice works well in this recipe and usually cooks faster than brown Arborio rice. Start checking for doneness earlier and adjust the amount of broth as needed.
This risotto is filling enough to enjoy as a meatless main dish. You can also serve it alongside roasted chicken, salmon, steak, or a simple green salad. It makes a lovely side dish for Thanksgiving or other holiday dinners.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Refrigerate promptly after cooking. To reheat, add it to a saucepan with a splash of broth or water and warm over medium-low heat, stirring until heated through. Add more liquid as needed to bring back its creamy texture.
What to Serve it with
- Honey Lime Salmon
- Slow Cooker Beef Brisket
- Cilantro Lime Shrimp
- Lemon Garlic Marinated Chicken
- Ground Turkey Meatloaf
You may Also Like
- Creamy Garlic Mushrooms
- Healthy Sweet Potato Casserole
- Honey Roasted Butternut Squash
- Healthy Broccoli Casserole
- Easy Stuffed Pepper Soup
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Butternut Squash Mushroom Risotto
Ingredients
- 1 pound Butternut Squash
- 1 pound Mixed Wild Mushrooms
- ½ Cup Freshly grated Parmesan, plus more to taste
- 2 Cup 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
- Cut off both ends of the 1 pound Butternut Squash and peel it with a vegetable peeler. Scoop the seeds out of the middle cavity with a spoon. Cut each section in half, then dice it into cubes.
- Add the cubed butternut squash to a pot of boiling water and cook until fork-tender. Drain well, then blend until smooth and creamy. Set aside. Alternatively, you can add the squash to a steamer basket, cover, and steam for about 12-15 minutes, or until fork-tender.
- Heat 2 tablespoons of the 3 tablespoons Olive Oil in a large pan over medium-high heat. Add 1 pound Mixed Wild Mushrooms and sauté until nicely golden brown. Season with some Kosher salt and ground pepper, to taste, remove from the heat, and set aside.
- Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add 2 Stalks Celery, 1 Medium Sweet Onion, and ½ teaspoon Dried Thyme, and sauté for about 2 to 3 minutes. Stir in 4 Garlic Cloves and sauté until fragrant.
- Add the 2 Cup Brown Arborio Rice and cook, stirring constantly, for about 1 minute. Immediately stir in 2 cups of the 7-8 Cups Vegetable Stock and cook, stirring frequently, until the liquid is reduced.
- Repeat using all the stock, and cook until the rice is tender and cooked through. Meanwhile, in a blender, add the steamed butternut squash cubes and ½ Cup Freshly grated Parmesan; puree until smooth and creamy.
- Pour the puréed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms, stir well, and adjust the flavors to your taste.
- Transfer the risotto to serving plates, top with the remaining mushrooms, and sprinkle with Parmesan. Serve immediately and enjoy!
Notes
- You can use pre-cut butternut squash to save prep time.
- Cremini or baby bella mushrooms work well if you don’t have mixed wild mushrooms.
- Keep the vegetable broth warm and add it gradually as the rice cooks.
- Brown Arborio rice takes longer to cook than white Arborio rice. Cooking time and the amount of broth needed may vary.
- If the risotto becomes too thick, stir in a little warm broth before serving.
- Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of broth or water until hot throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family really enjoyed this dish! Thank you!
Thanks Beth. Glad you all loved it