Butternut Squash Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
511 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Butternut Squash Mushroom Risotto
Description
This Butternut Squash Mushroom Risotto uses diced butternut squash steamed until fork-tender, then added to a risotto featuring wild mushrooms sautéed to golden brown, and brown arborio rice cooked gradually in warm vegetable stock. Aromatics like diced onion, garlic, thyme, and celery provide depth, while Parmesan cheese is stirred in at the end to enrich the creamy texture and add a salty note.
The risotto requires slow, frequent stirring to release the rice's starches, yielding a creamy consistency with tender rice grains. The squash and mushrooms bring contrasting textures and flavors: sweet, soft squash and earthy mushrooms with a slight bite. The cooking sequence layers flavors beginning with sautéing mushrooms separately, then onions and herbs, followed by rice and stock additions until fully cooked.
Serve as a comforting vegetarian main dish or as a side, with extra Parmesan available for sprinkling. The thyme and garlic underline the seasonal character of the dish, and steaming the squash retains its natural sweetness.
Ingredients
- 1 lb butternut squash
- 1 Lb wild mushrooms mixed
- ½ Cup Parmesan Cheese plus more to taste, freshly grated
- 2 Cup brown arborio rice
- 7-8 Cups vegetable stock heated
- 2 talks celery chopped
- 1 Medium sweet onion diced
- 4 garlic minced, cloves
- ½ Tsp thyme dried
- 3 Tbsp olive oil divided
- salt kosher salt and ground pepper, to taste
- black pepper 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 a bamboo steamer is not available, you can steam or boil butternut squash cubes until fork-tender for about 5 minutes.
- Use freshly grated Parmesan for best flavor and texture integration.
- Stir constantly when adding stock to achieve a creamy risotto consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 556mg | 23% |
| Potassium | 1078mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 8176IU | 164% |
| Vitamin C | 20mg | 22% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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