Description
Creamy butternut squash mushroom risotto showcases rich Italian comfort cooking with seasonal ingredients. Earthy mushrooms and sweet roasted squash blend perfectly, offering a warm, satisfying meal you’ll savor with each comforting spoonful.
Ingredients
Scale
- 2 cups (400 g) brown Arborio rice
- 1 lb (450 g) butternut squash
- 1 lb (450 g) mixed wild mushrooms
- 7–8 cups (1.7–1.9 L) vegetable stock (heated)
- ½ cup (50 g) freshly grated Parmesan (plus more for serving)
- 1 medium sweet onion (diced)
- 2 stalks celery (chopped)
- 4 garlic cloves (minced)
- 3 tbsps (45 ml) olive oil
- ½ tsp dried thyme
- Kosher salt (to taste)
- Ground pepper (to taste)
Instructions
- Preparation: Carefully cube butternut squash into uniform pieces, removing seeds and ensuring consistent size for even cooking.
- Squash Transformation: Steam squash cubes until tender, then blend with Parmesan to create a velvety, rich puree that will serve as the risotto’s creamy base.
- Mushroom Elevation: Caramelize mushrooms in a hot skillet, developing a golden-brown exterior and intensifying their earthy flavor with salt and pepper seasoning.
- Aromatic Foundation: In olive oil, sauté celery, onion, thyme, and garlic to build a fragrant flavor profile that will infuse the entire dish with depth and complexity.
- Rice Technique: Toast Arborio rice in the vegetable mixture, ensuring each grain is coated to maximize its ability to absorb liquid and create a luxurious, creamy texture.
- Liquid Integration: Slowly introduce warm vegetable stock, stirring consistently to release the rice’s natural starches and develop a smooth, creamy consistency over 35-40 minutes of attentive cooking.
- Final Assembly: Incorporate butternut squash puree and sautéed mushrooms into the risotto, folding gently to distribute flavors and create a vibrant, golden-hued dish.
- Serving: Plate the risotto, garnishing with additional mushrooms and a generous sprinkle of Parmesan cheese to enhance the dish’s rich, indulgent character.
Notes
- Precision in Squash Preparation: Cut butternut squash into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Mushroom Caramelization Technique: Use high heat and minimal stirring when sautéing mushrooms to achieve a deep golden-brown color and intense flavor development.
- Rice Absorption Mastery: Toast Arborio rice thoroughly before adding liquid to activate its starches, guaranteeing the signature creamy risotto consistency.
- Patience in Stirring: Commit to consistent, gentle stirring while gradually adding stock, which releases rice’s natural starches and creates a luxurious, velvety texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 5 mg