Butternut Squash and Wild Mushroom Risotto

Name: Butternut Squash and Wild Mushroom Risotto
Yield: 4 serving
Ingredients: 1 lb butternut squash; 8 oz wild mushrooms; 5 cloves garlic; 5 tablespoon olive oil; 3 small shallots; 1 ½ c arborio rice; ¾ c white wine; 5-6 c vegetable broth; 1 cup Parmesan Cheese; ¼ cup parsley; salt; black pepper

User Reviews

5.0

3 reviews

Excellent

Servings
4
Course
Main Course

Butternut Squash and Wild Mushroom Risotto

Knox Blevins

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This Butternut Squash and Wild Mushroom Risotto features a delicious combination of sweet, creamy butternut squash with earthy wild mushrooms in a creamy, perfectly al dente risotto that is simply phenomenal.

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Ingredients

Servings

1 lb butternut squash peeled and diced into ¼ inch cubes
8 oz wild mushrooms ends trimmed and mushrooms wiped with a wet paper towel
5 cloves garlic finely minced
5 tablespoon olive oil divided
3 small shallots peeled and sliced
1 ½ c arborio rice
¾ c white wine
5-6 c vegetable broth chicken broth can be used too
1 cup Parmesan Cheese grated
¼ cup parsley
salt to taste
black pepper to taste

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Instructions

Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Place butternut squash on a baking sheet. Drizzle with 2 tablespoons of oil, and toss with ½ teaspoon of salt and ¼ teaspoon of pepper.
Bake in the preheated oven for 15-20 minutes until tender. Remove from the oven and set aside.
Spread the mushrooms on a smaller baking sheet lined with parchment paper. Add 2 cloves of minced garlic, 1 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon of black pepper.
Place the baking sheet under the butternut squash. Roast for 20-25 minutes or until the mushrooms are slightly browned. Remove from the oven and set aside.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a large saute pan. Add shallots and cook for 1 minute, stirring occasionally. Add garlic and cook for 30 more seconds.
Pour in wine and allow it reduce by a half, about 3 minutes. Stir in rice.
Add one cup of broth, stir, reduce the heat to medium low and simmer until almost all broth is absorbed.
Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
Season risotto with ½ teaspoon salt and ¼ teaspoon of black pepper. Fold in grated Parmesan cheese and adjust the seasoning.
Divide risotto among 4 bowls. Top with butternut squash and mushrooms. Sprinkle with parsley and serve immediately.

Notes

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Always make sure to dice your butternut squash into small, uniform pieces. This will ensure that they cook evenly and become tender without turning mushy.
When preparing your wild mushrooms, it's important to wipe them with a wet paper towel instead of washing them. This helps to clean them without making them waterlogged, which can affect their texture and flavor.
To extract the best flavor from your garlic, try to finely mince it. This allows the garlic to distribute evenly throughout the dish and infuse the oil with its aromatic flavor.
When cooking your risotto, take the time to sauté your shallots and garlic until they are soft and fragrant. This forms the flavor base of your dish and is key to achieving a delicious, well-rounded flavor.
Use arborio rice for the best results. Its high starch content gives risotto its creamy texture and helps it absorb flavor well.
When adding wine to your risotto, let it reduce by half before proceeding. This intensifies the flavor and cooks off the alcohol, leaving behind a rich, complex base for your dish.