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    Home » Recipes » rice

    Butternut Squash and Mushroom Risotto

    First Published: March 1, 2013 . Last Modified: September 18, 2021 lisa9 Comments This post may contain affiliate links

    Jump to Recipe

    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. I bought fully cooked duck in the freezer section of my grocery store 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 making  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

    RECIPE

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    Butternut Squash and Mushroom Risotto

    Delicious as a main course or great served next to fish or poultry.
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: entree or side
    Cuisine: Risotto
    Servings: 4 to 6
    Author: Jersey Girl Cooks (Lisa Grant)

    Ingredients

    • 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

    Instructions

    • 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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    Reader Interactions

    Comments

    1. Kate

      March 03, 2013 at 12:50 am

      I love making risotto. Even though it takes some time, the babe likes to stir, so he helps out. I made risotto in the oven this past week, so that's another nice alternative.

      Reply
    2. Mary@One Perfect Bite

      March 03, 2013 at 11:31 am

      Lisa, this a gem of a recipe. It will, of course, be tried but that duck caught my fancy. I've never seen it here and I'll have to ask my meat man about it. I hope you have a great weekend. Blessings...Mary

      Reply
    3. teresa

      March 03, 2013 at 4:00 pm

      what an incredible looking dish, i love it served with the duck, delicious!!

      Reply
    4. Beth

      March 03, 2013 at 7:48 pm

      Delicious looking risotto, Lisa! And it goes great with duck. Thanks for choosing Maple Leaf Farms duck.

      Reply
    5. ciaochowlinda

      March 03, 2013 at 11:25 pm

      That's a great combo for risotto and now you have me thinking I'll make it for dinner tomorrow. I never heard of that duck brand but will look for it in my markets.

      Reply
    6. Ramona

      March 04, 2013 at 11:17 am

      Looks good. Never made risotto, not even sure if I've ever eaten it before.

      Reply
    7. Kristin

      March 05, 2013 at 7:11 pm

      Love duck and love risotto. I have only had the Trader Joe's frozen risotto at home but your recipe makes me want to try to do it myself!

      Reply
    8. Kate | Food Babbles

      March 05, 2013 at 10:01 pm

      Ooo! Duck with this lovely risotto? What a nice pair. I love rissoto! I have been using butternut squash in all sorts of different ways this winter so I will have to give this a try. Mushrooms are my favorite too so I know this dish won't disappoint. Lovely!

      Reply
    9. Angela

      March 06, 2013 at 12:33 am

      That looks fantastic, especially with the duck!

      Reply

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