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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Why This Recipe Stands Out
Here's why you'll love this Butternut Squash Mushroom Risotto:
- Perfect for Fall: The combination of butternut squash and wild mushrooms in this risotto makes it the perfect cozy fall dish.
- Easy to Make: The recipe might look long, but it's actually quite simple and straightforward. Plus, the end result is totally worth it!
- Vegetarian: This recipe is perfect for vegetarians, or any night you want to skip the meat.
- Great for Entertaining: The colors and flavors of this dish make it a great option for a dinner party or holiday feast.
Key Ingredients
- Butternut Squash – The star of our dish, butternut squash adds a sweet, nutty flavor and a beautiful, vibrant color to the risotto.
- Wild Mushrooms – We use wild mushrooms for their robust, earthy flavor, which adds a delicious depth to the dish.
- Arborio Rice – Arborio rice is the best choice for risotto because it releases starch as it cooks, resulting in a creamy, velvety texture.
- White Wine – A splash of white wine not only adds a bright, acidic note to the risotto but also helps to deglaze the pan, picking up all the flavorful brown bits.
- Vegetables or Chicken Broth – We use either of these to cook our risotto. They infuse the dish with a rich, savory flavor and keep it vegetarian or vegan.
- Parmesan Cheese – Freshly grated Parmesan cheese adds a salty, nutty flavor and a creamy texture to the risotto.
Substitutions and Variations
This Butternut Squash Mushroom Risotto is a warm and comforting dish that's perfect for fall. Here are some of our favorite variations and substitutions:
- Squash: If you're short on time, try using pre-diced butternut squash from the grocery store. You can also substitute it with pumpkin for a different flavor profile.
- Mushrooms: We love the earthy flavor of wild mushrooms in this risotto, but feel free to use any mushrooms you like. Portobello or shittake mushrooms would work great too.
- Wine: If you prefer not to cook with wine, you can substitute it with a splash of apple cider vinegar.
- Cheese: For a dairy-free version, substitute the Parmesan cheese with nutritional yeast or your favorite dairy-free cheese.
How to Make Butternut Squash Mushroom Risotto
Step 1: Preheat the oven to 400 F. Prepare the butternut squash by drizzling it with oil and seasoning. Roasting time is 15-20 minutes.
Step 2: Separately, prepare the mushrooms by placing them on a baking sheet with seasonings and minced garlic. Roasting time is 20-25 minutes.
Step 3: While the vegetables are roasting, sauté shallots and garlic in a large pan. Pour in the wine and allow it to reduce. Stir in rice. Add one cup of broth and simmer.
Step 4: Continue adding broth one cup at a time and stirring occasionally. Once the risotto is cooked through, season it and fold in the grated Parmesan cheese.
Step 5: Top the risotto with roasted butternut squash and mushrooms. Sprinkle with parsley and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Butternut Squash Mushroom Risotto
Vegetables
- A simple dandelion salad or a side of roasted vegetables can add some extra veggies to your meal.
- If you have some extra butternut squash, try roasting it and serving it on the side for a double dose of squash.
Protein
- While this risotto is a complete meal on its own, you can also serve it as a side dish to your favorite protein. It pairs well with oven baked chicken thighs, sheet pan salmon, or even some juicy Georgian Shashlik (Mtsvadi).
- If you’re looking for a vegetarian or vegan protein option, consider adding some cooked beans or tofu to the risotto.
Wines
- A crisp, acidic white wine like a Sauvignon Blanc or Pinot Grigio can help cut through the richness of the risotto.
- If you prefer red wine, a light, fruity Pinot Noir can be a great choice.
Frequently Asked Questions
For a creamy and rich texture, it's best to use arborio rice for this butternut squash mushroom risotto. Arborio rice has a high starch content, which is released during the cooking process, giving the risotto its characteristic creaminess.
While this recipe calls for butternut squash, you can definitely experiment with other types of squash, such as acorn squash or kabocha. They may have slightly different flavors and textures, but they will still work well in this risotto.
For this recipe, we used a mix of wild mushrooms, but you can use any type of mushrooms you like. Cremini, shittake, or oyster mushrooms would all be delicious in this dish. You can even use just one type of mushroom if you prefer.
Roasting the butternut squash and mushrooms separately allows them to caramelize and develop their own unique flavors. It also gives you better control over the texture of each ingredient.
This risotto is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container and it can be refrigerated for up to 3 days. Just be aware that the texture of the risotto may change slightly upon reheating.
Recipe
Butternut Squash and Wild Mushroom Risotto
Ingredients
- 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
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
- 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.
More Risotto Recipes You'll Enjoy
- Pumpkin and Mushroom Risotto - This Pumpkin and Mushroom Risotto is a hearty, rich, one-pan meal that's a delicious blend of creamy arborio rice, earthy shiitake mushrooms, and smooth pumpkin puree.
- Creamiest Tomato Risotto - This Tomato Risotto is an incredibly simple recipe but is still packed with flavor in each bite to give you a dinner meal that's sure to become a family favorite!
- Creamy Chicken Risotto - This chicken risotto recipe is a creamy, flavorful, and wholesome one-dish dinner that your whole family will love.
- Vegan Spring Risotto - This vegan Mushroom Asparagus Risotto is the perfect comfort food for busy days. Creamy, light, and delicious without all the fuss.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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