Description
This creamy Butternut Squash Mushroom Risotto is a comforting Italian vegetarian dish featuring Arborio rice cooked slowly with sautéed wild mushrooms, fragrant celery and onion, infused with Parmesan cheese and a smooth butternut squash puree. Perfect as a hearty main course or elegant holiday side, it combines rich flavors and a velvety texture for a delicious meal.
Ingredients
Vegetables
- 1 pound Butternut Squash
- 1 pound Mixed Wild Mushrooms
- 2 Stalks Celery, chopped
- 1 Medium Sweet Onion, diced
- 4 Garlic Cloves, minced
Grains & Dairy
- 2 Cups Brown Arborio Rice
- ½ Cup Freshly grated Parmesan cheese, plus more for serving
Liquids & Fats
- 7-8 Cups Vegetable Stock, heated
- 3 tablespoons Olive Oil, divided
Herbs & Seasonings
- ½ teaspoon Dried Thyme
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the Butternut Squash: Cut off both ends of the butternut squash and peel it using a vegetable peeler. Scoop out the seeds from the cavity with a spoon, then cut each section in half and dice into cubes.
- Cook and Puree the Squash: Add the diced butternut squash to a pot of boiling water and boil until fork-tender, about 12-15 minutes. Drain thoroughly and blend until smooth and creamy. Alternatively, steam the squash in a steamer basket for 12-15 minutes until tender before pureeing. Set the puree aside.
- Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mixed wild mushrooms and sauté until golden brown, seasoning with salt and pepper to taste. Remove from heat and set aside.
- Sauté Aromatics: In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped celery, diced onion, and dried thyme. Sauté for 2-3 minutes until the vegetables soften. Add minced garlic and cook until fragrant, about 1 minute.
- Toast the Rice: Add the brown Arborio rice to the pan and stir constantly for about 1 minute, allowing the grains to toast slightly.
- Cook the Risotto: Pour in 2 cups of the heated vegetable stock and stir frequently, cooking until the liquid is mostly absorbed. Continue adding the stock 1-2 cups at a time, stirring often and allowing each addition to absorb before adding the next, until the rice is tender and creamy. This process should take about 30-35 minutes total.
- Combine with Squash Puree and Mushrooms: While the rice cooks, blend the butternut squash puree with ½ cup freshly grated Parmesan cheese until smooth. Stir this puree into the hot, cooked risotto. Add half of the sautéed mushrooms to the mixture and stir to combine. Adjust seasoning with salt and pepper to taste.
- Serve: Transfer the risotto to plates or bowls, top with the remaining mushrooms, and sprinkle additional Parmesan cheese on top. Serve immediately for the best texture and flavor.
Notes
- You can use pre-cut butternut squash to save time during preparation.
- If mixed wild mushrooms are unavailable, cremini or baby bella mushrooms make an excellent substitute.
- Keep the vegetable broth warm on the stove and add it gradually to the rice to ensure even cooking and prevent the temperature from dropping.
- Brown Arborio rice requires a longer cooking time than white Arborio rice and may need slightly more broth.
- If your risotto becomes too thick or dry, stir in a little warm broth before serving to loosen it up.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.