Butternut Squash and Mushroom Risotto

Tuesday, January 15, 2013

I had some cooked butternut squash left over after I made the butternut squash lasagna, so I decided to make a risotto with much of the same ingredients I used in the lasagna.

Again, I went with a Martha Stewart recipe and altered it according to what I had in my pantry.

Butternut Squash and Mushroom Risotto
Makes approximately 4 servings
Prep time: 1 hour, Cooking time: 1 hour

1 tablespoon of butter
1 1/2 pounds of butternut squash, peeled, seeded and cut into 1/2-inch chunks
1 cup of Arborio rice
1/2 cup of water or dry white wine
2 cans (14 1/2 ounces each) of chicken or vegetable broth, mixed with 1/2 cup water and heated
1/2 cup of mushrooms, cleaned and sliced (I prefer crimini or baby portabello mushrooms)
Coarse salt and ground pepper
1/3 cup of grated Parmesan cheese
1 tablespoon of chopped fresh sage

In a medium saucepan, melt butter over a medium heat and add squash. Season with salt and pepper and cook, stirring often, until the edges soften (about 6 to 8 minutes). 

Add Arborio rice and stir until the rice is coated. Add 1/2 cup of water or white wine and cook until all the liquid has evaporated. Reduce heat to medium-low, then add 1/2 cup of hot broth and water mixture. Cook, stirring, until almost all of the liquid has absorbed, and toss in the chopped sage. Add the remaining broth mixture, a half cup at a time, stirring until the liquid is absorbed before adding more. This should take 35 to 40 minutes in total. With your last 1/2 cup, add the mushrooms.

Stir in the Parmesan and 1 1/2 teaspoons of coarse salt, and garnish with more Parmesan and sage before serving, if desired.

This was so very good. A highly recommended recipe.

You Might Also Like


  1. This looks really yummy! There's something very comforting about butternut squash and it pairs well with so many things. Thanks for sharing!

    Rowena @ rolala loves
    Enter my Shabby Apple Necklace Giveaway!



What I'm Reading