Butternut Squash and Mushroom Risotto

by jerseygirl on March 1, 2013 · 9 comments

plain risottoHappy Friday everyone! Today I have a nice little fancy meal you can prepare. This risotto is easy but takes a little bit more time than my usual 30 minute meals. But while you are stirring the pot, you can enjoy a nice glass of wine. The recipe has white wine in it so if you are going to open up a bottle you might as well taste it first, right?

I made this risotto right next to some roasted duck. Have you ever tried Maple Leaf Farms already roasted duck? They have a fully cooked duck that you just heat in your oven. I like mine extra crispy so I keep it in the oven a little longer. My husband actually prefers this duck over ones he has ordered in restaurants.

This creamy risotto would also go perfectly with roast chicken or grilled fish. It is comfort food but you can also make it in the spring and add different vegetables. I love making risotto because it reminds me of my grandmother. I remember her makingĀ  risotto with chicken. She frequently included mushrooms but butternut squash was not popular like it is today. An Italian grandmother NEVER put butternut squash in risotto when I was a kid.

I haven’t had risotto in a while and now that I’ve talked about it, it’s time to make a new one. The weather is just a bit warmer and I am hoping for spring soon. I am thinking fresh peas and asparagus might be next. What is your favorite type of risotto?

duck risotto two

Butternut Squash and Mushroom Risotto
Recipe type: entree or side
Cuisine: Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Delicious as a main course or great served next to fish or poultry.
  • 4 TBS butter, divided
  • ⅓ cup finely chopped onions
  • 2 cups cubed butternut squash
  • 1 cup sliced mushrooms
  • 1 TBS chopped garlic
  • 1 cup Arborio rice
  • ½ cup white wine
  • 2 cups chicken stock, heated (might need a bit more) (vegetable broth works also)
  • ½ shredded Parmesan cheese
  • 1 TBS chopped parsley
  • salt and pepper to taste
  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. Add the rice and cook for a few minutes uncovered. 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. Stir well and add the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.

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