Description
This creamy butternut squash mushroom risotto combines arborio rice, roasted squash, and sautéed mushrooms for a cozy, flavorful vegetarian meal.
Ingredients
- 1 pound butternut squash, peeled and diced
- 1 pound mixed mushrooms, sliced
- 1½ cup freshly grated Parmesan cheese, plus extra for serving
- 2 cups arborio or short-grain rice
- 7 cups warm vegetable broth
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
Instructions
- Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Add diced butternut squash, cover, and steam for 12 to 15 minutes, until tender. Transfer to a bowl and set aside.
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add mushrooms, season with salt and pepper, and sauté until golden brown. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Sauté celery, onion, and thyme for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Stir in rice and cook for 1 minute to lightly toast. Add 2 cups of vegetable broth and cook, stirring often, until most of the liquid is absorbed.
- Continue adding broth 1 cup at a time, stirring frequently, until the rice is creamy and tender, about 25 minutes total.
- Meanwhile, blend steamed butternut squash with ½ cup Parmesan until smooth. Stir the puree into the risotto and mix well.
- Add half the sautéed mushrooms to the pan, stir, and adjust seasoning to taste.
- Serve warm, topped with the remaining mushrooms and a sprinkle of Parmesan.
Notes
- This risotto is hearty and creamy, perfect for cool evenings.
- Use arborio or short-grain rice for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian