Description
Creamy butternut squash mushroom risotto brings Italian comfort to your table with seasonal ingredients. Rich parmesan, earthy mushrooms, and sweet roasted squash blend into a luxurious dish you’ll savor with each comforting spoonful.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) butternut squash
- 1 lb (450 g) mixed wild mushrooms
- 2 cups (400 g) brown Arborio rice
- 7–8 cups (1.7–1.9 L) vegetable stock (heated)
- ½ cup (50 g) freshly grated Parmesan (plus more for serving)
Aromatics and Herbs:
- 1 medium sweet onion (diced)
- 2 stalks celery (chopped)
- 4 garlic cloves (minced)
- ½ teaspoon dried thyme
Cooking Essentials:
- 3 tablespoons (45 ml) olive oil
- Kosher salt (to taste)
- Ground pepper (to taste)
Instructions
- Meticulously slice and peel the butternut squash, removing seeds and creating uniform cubes for consistent cooking.
- Steam the squash cubes in a bamboo steamer until they reach a tender, easily pierced texture, ensuring they’re soft but not mushy.
- Transform the steamed squash into a velvety puree by blending with grated Parmesan, creating a rich, creamy base for the risotto.
- In a spacious skillet, caramelize the mushrooms over high heat until they develop a golden-brown exterior, seasoning with salt and pepper for enhanced flavor.
- Sauté aromatic vegetables like celery, onion, and thyme in olive oil, creating a fragrant foundation for the risotto.
- Introduce minced garlic to the vegetable mixture, allowing its pungent essence to permeate the ingredients.
- Toast the Arborio rice in the vegetable mixture, coating each grain to enhance its ability to absorb liquid and develop a creamy consistency.
- Gradually incorporate warm vegetable stock, stirring consistently to coax out the rice’s natural starches and create a luxurious, creamy texture.
- Continue adding stock and stirring until the rice reaches a perfect al dente state, typically requiring 35-40 minutes of patient cooking.
- Fold the butternut squash puree into the risotto, creating a vibrant, golden-hued dish with a smooth, rich character.
- Integrate half of the sautéed mushrooms into the risotto, distributing them evenly throughout the creamy mixture.
- Plate the risotto, garnishing with remaining mushrooms and an additional sprinkle of Parmesan cheese for a final touch of indulgence.
Notes
- Steam butternut squash until fork-tender to ensure a soft, smooth texture that blends perfectly into the risotto.
- Sauté mushrooms separately to develop a rich, golden-brown color and concentrated umami flavor before adding to the dish.
- Continuously stir risotto while adding stock gradually to release starches, creating a creamy, luxurious consistency.
- Use Arborio rice for its high starch content, which gives the risotto its signature silky and creamy texture.
- Blend steamed butternut squash with Parmesan to create a velvety puree that adds depth and richness to the risotto.
- Garnish with extra Parmesan and sautéed mushrooms to enhance visual appeal and provide a final burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg