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Butternut Squash Mushroom Risotto

Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 511 kcal
Course: Side Dish , Main Course
Cuisine: Italian

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 vegetable 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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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 Information

Calories 511kcal (26%) Carbohydrates 78g (26%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 556mg (23%) Potassium 1078mg (31%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 8176IU (164%) Vitamin C 20mg (22%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 511

% 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.