Butternut Squash Mushroom Risotto
Creamy Butternut Squash Mushroom Risotto made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a smooth butternut squash puree. A comforting vegetarian main dish or holiday side.
Servings: 6
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
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