Butternut Squash and Mushroom Risotto

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Butternut squash and mushroom risotto is one of those dishes that feels cozy and elegant at the same time. The tender squash, earthy mushrooms and creamy rice come together in a way that makes even a simple weeknight dinner feel special. Whether you’re cooking for your family or hosting friends, this risotto brings warm fall flavor and a satisfying richness that keeps everyone coming back for another spoonful.

A spoon rests in a bowl of creamy risotto topped with mushroom and butternut squash.

When the cooler weather settles in, I definitely start craving the carbs. That doesn’t mean I give up on eating well, though. Risotto may be a rice-based dish, but it’s also one of my favorite ways to pack in extra vegetables. Butternut squash and mushrooms bring so much fall flavor and make this veggie risotto feel warm, cozy and completely satisfying. It’s hearty, colorful and perfect for easing into those shorter days and chilly evenings.

Risotto can seem intimidating at first, but it’s really just a slow, steady process that rewards a little patience. The result is creamy, rich and wonderfully comforting. Butternut squash and mushroom risotto checks all the boxes for me: it soothes those carb cravings, fills the kitchen with the best fall aromas and still feels nourishing enough for a weeknight dinner.

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Ingredients
How to Make Butternut Squash and Mushroom Risotto
Variations/ Substitutions
Equipment
Storage and Leftovers
Top Cooking Tips
Serving Suggestions
FAQ
RECIPE
Related

Ingredients

Butter – Use real butter for the best flavor. Unsalted lets you control the seasoning. Olive oil works as a substitute.
Onions – Finely chop a yellow or white onion for a mild, savory base. Shallots are a good swap if you prefer a sweeter flavor.
Butternut Squash – Choose squash that feels heavy for its size. Peel, seed and cut into small cubes so it cooks evenly. Frozen cubed squash can save time.
Mushrooms – Slice cremini or white mushrooms. Wipe them clean instead of rinsing to avoid excess moisture. Use shiitakes for a deeper, earthy flavor.
Garlic – Freshly chopped garlic gives the risotto great aroma. Pre-minced garlic can be used if you’re short on time.
Arborio Rice – This short-grain rice creates the classic creamy texture. Carnaroli rice is another excellent option if you can find it.
White Wine – Choose a dry white you’d enjoy drinking. If you prefer not to use wine, replace it with extra broth and a splash of lemon juice.
Chicken Stock – Warm the stock before adding so the rice cooks evenly. Vegetable broth works well for a vegetarian version.
Parmesan Cheese – Freshly shredded Parmesan melts smoothly. Grana Padano or Pecorino Romano are good alternatives.
Parsley – Fresh chopped parsley adds color and brightness. You can skip it or use fresh sage or thyme instead.
Salt and Pepper – Season to taste. Use freshly ground pepper for the best flavor.

See recipe card for quantities.

How to Make Butternut Squash and Mushroom Risotto

Squash and mushrooms are sauteed in a pan.

Step 1: Melt the butter on medium heat in a large frying pan. Saute the onions and butternut squash until they start to brown. Add the mushrooms and garlic; cover and saute for 15 more minutes on low heat.

Rice is added to sauteed veggies in a pan.

Step 2: Add the rice and cook for a few minutes uncovered.

Broth is slowly added to rice as it cooks.

Step 3: Add the wine and cook until absorbed. Stir in ½ a ladle of broth at a time (every 5 minutes) until all is used up and rice is creamy but tender. Add more if necessary.

A wooden spoon stirs the butternut squash risotto as it cooks.

Step 4: Stir well and add the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.

Hint: Allow the rice to absorb all the liquid before adding the next ladleful.

Variations/ Substitutions

Add protein – Add leftover cooked chicken, shrimp or crumbled bacon at the end for extra protein.
Swap the squash – Use sweet potatoes instead of squash.
More mushrooms – Double the mushrooms or add a variety of mushrooms. You can also skip the squash altogether for a simple mushroom risotto.
Extra veggies – Stir in spinach or kale during the last few minutes for a lighter veggie risotto.
Go vegetarian – Choose vegetable broth and a vegetarian Parmesan alternative.
Make it creamy – Mix in a spoonful of mascarpone or cream cheese for an ultra-smooth finish.
Skip the wine – Replace white wine with extra broth and a splash of lemon juice.

Equipment

You don’t need anything fancy to make this risotto. A wide, heavy skillet or large sauté pan works best because it gives the rice room to cook evenly. A wooden spoon is helpful for stirring since risotto requires a bit of hands-on attention. You’ll also want a small pot on the side to keep your broth warm, which helps the rice cook properly.

Storage and Leftovers

Store leftover risotto in an airtight container in the refrigerator and use it within a few days. It will thicken as it cools, so add a splash of broth or water when reheating to bring back the creamy texture. Warm it gently on the stovetop over low heat, stirring often. You can also reheat in the microwave.

Closeup of a bowl of veggie risotto with a spoon.

Top Cooking Tips

Use a wide skillet so the rice cooks evenly and the liquid reduces properly.
Keep the broth warm so it absorbs into the rice without slowing the cooking process.
Add the liquid gradually and stir often to build that classic creamy texture.
Cut the squash into small, even pieces so it softens at the same rate as the rice.
Let the mushrooms brown before adding the rice to deepen the flavor.
Taste as you go and stop adding broth once the rice is tender and creamy.
Stir in the Parmesan at the end so it melts smoothly without sticking to the pan.

Serving Suggestions

Butternut squash and mushroom risotto is rich and comforting, so it pairs well with simple, protein-forward dishes. Serve it alongside something savory like these teriyaki chicken drumsticks, crispy Parmesan baked cod, or air fryer lamb chops. It’s also great next to weeknight favorites such as crispy air fryer chicken cutlets or oven baked chicken legs. If you’re serving a holiday spread, this butternut squash risotto makes a cozy side dish beside a precooked spiral ham or Thanksgiving turkey.

For something a bit more special, risotto can easily anchor a restaurant-style dinner at home. Pair it with air fryer lobster tails for a meal that feels elegant without requiring a lot of extra work. The creamy texture of the risotto balances beautifully with the rich, tender lobster, making it a perfect option for date night, holidays or any time you want to elevate the evening.

FAQ

What type of rice should I use for risotto?

Arborio is best because it creates that creamy texture, but Carnaroli or Vialone Nano are great substitutes. Regular long-grain rice won’t work the same way.

Can I make this with frozen butternut squash?

Yes. Frozen cubed squash works well and saves prep time. Add it straight to the pan without thawing.

How do I know when the mushroom risotto is done?

The rice should be tender but still have a slight bite. Stop adding broth once it reaches a creamy consistency.

Can I make risotto ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a splash of broth to bring the creaminess back.

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