Butternut Squash Mushroom Risotto

By Rena |

Butternut Squash Mushroom Risotto made with tender grains of arborio rice in a creamy butternut squash sauce. A perfect way to warm up your chilly nights and can be on the dinner table in less than an hour.

butternut squash risotto recipe

A creamy dreamy Italian risotto recipe that’s great for family gatherings or the holidays. Easy make-ahead risotto recipe that’s gluten-free, vegetarian, and comforting fall recipe that’s perfect for cold weeknight dinners. This Easy Butternut Squash Risotto recipe is a great meatless and delicious main or side dish recipe that’s filling and satisfying.

HOW TO MAKE BUTTERNUT SQUASH RISOTTO

Making this butternut squash risotto is quite easy. First, we need to prepare the butternut squash. Cut off both the ends of butternut squash and peel 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.

There are two ways to cook or steam the butternut squash. Either use a vegetable steamer or boil them a bit until they are tender. Bring 1 inch of water to boil in a large saucepan or wok and add in a bamboo steamer.

steamed butternut squash

Add squash into the steamer, cover, and steam for about 12-15 minutes, or until fork-tender. Place the squash into a bowl and set aside.

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

mixed raw mushrooms

Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and sauté for about 2 to 3 minutes. Stir in garlic and sauté until fragrant.

Add the rice and cook stirring constantly for about 1 minute. Immediately stir in 2 cups of chicken stock and cook, stirring frequently until liquid is reduced. Repeat using all the stock, and cook until rice is tender and cooked through.

Meanwhile, in a blender, add steamed butternut squash cubes and 1/2 cup of Parmesan; Puree until smooth and creamy.

easy vegetarian risotto recipe

Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms stir well and adjust the flavors according to your taste.

Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!

vegetarian butternut squash recipe

What is Risotto

Risotto is a traditional Italian side dish recipe that’s made with rice, cooked with broth until it reaches a creamy consistency. Short-grain rice like Arborio is usually used in making Risotto. You may use any broth such as vegetable, chicken, meat or bone broth. There are many variations of risotto but most are made with onions, cheese, rice, broth, white wine, and butter. Risotto is the most common way rice is cooked in Italy.

What to serve with Risotto

Those looking to keep this a vegetarian risotto recipe, you may serve it with some more sauteed or roasted veggies. For non-vegetarians, you may serve this mushroom risotto with some grilled meat like steaks, grilled chicken, shrimps or salmon.

Here are a few main dishes to try with this butternut squash risotto recipe:

butternut squash risotto

How to reheat Risotto

There are a few ways you can reheat your risotto. We will briefly talk about a few methods of reheating risotto

  • Microwave –  Remove risotto from the fridge and place it in a glass bowl. Then add a bit of broth or water and about one teaspoon of butter or olive oil. Place in the microwave and heat at 1-minute intervals. Mix and taste between intervals until heat through.
  • Stovetop – Place risotto into the saucepan and add some broth/water and oil. Over medium to low heat, mix and add more broth as needed until it reaches a good creamy consistency and is heated through.
  • Oven– You may heat your risotto in the oven. Add risotto into an oven-safe pan along with a bit of water or broth, butter or oil, and place in the oven at a low heat setting. Mix occasionally until risotto is heated through and creamy.

easy creamy vegetarian risotto recipe

Can you freeze risotto

Place leftover risotto in an airtight container and store in the freezer for up to 2 months. Make sure the Risotto is completely cooled to room temperature before it is stored. Remove the frozen container of risotto the night before and place it in the fridge to thaw before reheating. Use one of the methods mentioned above to reheat your risotto. Never re-freeze risotto after it has been frozen once before.

What kind of rice to use for risotto

The best rice to use to make risotto is Arborio or Carnaroli rice, which is short-grain, high starch rice that’s most commonly found in stores. Other alternatives to these types of rice would be basmati or sushi rice. You may also use barley or bulgur.

easy and creamy risotto recip

We would love to hear from you if you made or plan on making this butternut squash risotto recipe. Please leave us a comment below with some feedback. Also, don’t forget to rate it and share it on social media with your friends and family.

Check out these other side dish recipes that are great for weeknight or holiday dinners:

healthy mushroom risotto recipe

Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Butternut Squash Risotto Recipe delivered right to your inbox!

Finally, if you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

butternut squash risotto

Butternut Squash Mushroom Risotto

Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.
5 from 3 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 50 minutes
Servings: 6
Calories: 511kcal
Author: Rena

Ingredients

  • 1 lb Butternut Squash
  • 1 Lb Mixed Wild Mushrooms
  • ½ Cup Freshly grated Parmesan plus more to taste
  • 2 Cup Brown Arborio Rice
  • 7-8 Cups Chicken Stock heated
  • 2 Stalks Celery chopped
  • 1 Medium Sweet Onion diced
  • 4 Garlic Cloves minced
  • ½ Tsp Dried Thyme
  • 3 Tbsp Olive Oil divided
  • Kosher salt and ground pepper, to taste

Instructions

  • Cut off both the ends of butternut squash and peel 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.
  • Bring 1 inch of water to boil in a large saucepan or wok and add in a bamboo steamer. Add squash into the steamer, cover, and steam for about 12-15 minutes, or until fork-tender. Place the squash into a bowl and set aside. (see notes)
  • Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and sauté until nicely golden brown. Season with some salt and pepper, remove from the heat and set aside.
  • Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and sauté for about 2 to 3 minutes. Stir in garlic and sauté until fragrant.
  • Add the rice and cook stirring constantly for about 1 minute. Immediately stir in 2 cups of chicken stock and cook, stirring frequently until liquid is reduced.
  • Repeat using all the stock, and cook until rice is tender and cooked through. Meanwhile, in a blender, add steamed butternut squash cubes and 1/2 cup of Parmesan; Puree until smooth and creamy.
  • Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms stir well and adjust the flavors according to your taste.
  • Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!

Notes

  • If you don't have a bamboo steamer, you may use any vegetable steamer or just steam or boil them in boiling water for about 5 minutes until they are fork-tender.

Nutrition

Calories: 511kcal | Carbohydrates: 78g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 556mg | Potassium: 1078mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8176IU | Vitamin C: 20mg | Calcium: 178mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Jw says

    5 stars
    Great recipe , cooked it whilst living in temporary accommodation and without any equipment to purée it, did it by hand. But still turned out well. I should add I have not cooked all my life as in making things from scratch, and have started during covid and yet it still tasted great. Tried hard to not muck it up and it worked !

  2. Stacey says

    5 stars
    Heaven! It makes so much too! Haha, I’m going to feed the neighbors and freeze the rest! Thank you for this healthy goodness!

  3. Anastasiya Malinouskaya says

    5 stars
    I absolutely loved this. I went light on the mushrooms (about half pound) and it was perfect. Great dinner for Meatless Monday.

Leave A Reply

Recipe Rating