Butternut Squash and Mushroom Risotto

Cozy butternut squash and mushroom risotto is creamy, comforting and full of fall flavor. It's an easy veggie-packed dish served as a main course or great served next to meat, fish or poultry.

Prep Time10

Cook Time50

Total Time1

Course: entree or side

Cuisine: Risotto

Servings:

Calories: 415kcal

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
3 cups chicken stock heated (might need a bit more or less) (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 or rice is creamy but tender and you have the consistency your desire . Add more or less if necessary.
Stir well and add the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.

Notes

To make this recipe vegetarian, use vegeatble broth and make sure the Parmesan cheese you use is vegetarian as some Italian brands are not.

For a heartier meal, add crumbled bacon, chopped chicken or shrimp at the end of cooking.

Nutrition