There’s nothing quite like a cozy family dinner with a bowl of homemade Butternut Squash and Mushroom Risotto. It’s a dish that brings warmth and comfort, perfect for those chilly fall evenings. The creamy risotto harmoniously blends with hearty mushrooms and the sweet, roasted butternut squash. This dish captures the essence of seasonal dining while igniting a spark of creativity and togetherness in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 3 cups vegetable broth
- 1 cup butternut squash, peeled and diced
- 1 cup mushrooms, sliced
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
- Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
- Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.
- Pour in the white wine, stirring continuously until fully absorbed.
- Beguarantee adding the vegetable broth, one cup at a time, stirring frequently and allowing each addition of liquid to be absorbed before adding the next. This process should take about 25-30 minutes.
- Once the rice is creamy and cooked through, fold in the roasted butternut squash and grated Parmesan cheese, stirring until well combined. Adjust seasoning with salt and pepper to taste.
- Remove from heat and stir in the butter for added richness. Garnish with fresh parsley before serving.
Helpful Tips
For a vegan version, substitute the Parmesan cheese with nutritional yeast and the butter with a plant-based option. To save time, you can roast the butternut squash in advance and store it in the refrigerator. This risotto pairs wonderfully with a crisp white wine like Pinot Grigio and a simple green salad.
Storage Instructions & Ingredient Substitutions
If you have leftovers, store the risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of vegetable broth to retain its creamy consistency.
We hope you enjoy making and savoring this Butternut Squash and Mushroom Risotto as much as we do. Remember to share your culinary masterpiece using #ZynahzRecipes or tag @Zynahz on Instagram. We’d love to hear your feedback on our website. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on Instagram, Facebook, and Pinterest for more inspiration.
