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Mushroom Butternut Risotto

Mushroom Butternut Risotto

Creamy and flavorful, this Mushroom Butternut Risotto is a cozy autumn dish packed with earthy mushrooms and sweet squash. Perfect for family dinners or holiday meals. Try it today.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 320

Ingredients
  

  • 300 g arborio rice
  • 200 g sliced button mushrooms
  • 300 g diced butternut squash
  • 1 finely chopped onion
  • 2 cloves of minced garlic
  • 1 liter warm vegetable broth
  • 50 g grated Parmesan cheese
  • 2 tablespoons sour cream (optional)
  • 2 tablespoons olive oil
  • 20 g butter
  • to taste Salt and pepper
  • for garnish Chopped parsley

Equipment

  • Large pot or deep skillet
  • Wooden spoon for stirring
  • Sharp knife
  • Cutting board
  • Measuring cup or ladle

Method
 

  1. Heat a tablespoon of olive oil in a pan over medium heat and add diced butternut squash; cook for about 10 minutes until tender and slightly caramelized.
  2. In the same pan, add remaining olive oil and butter, then sliced mushrooms; sauté for 5–7 minutes until golden and soft.
  3. In a separate large pot, melt a knob of butter and fry the chopped onion and garlic until translucent (about 3–4 minutes).
  4. Add arborio rice to the pot and stir for 2 minutes to coat each grain in butter.
  5. Gradually add warm broth, ladle by ladle, stirring continuously until the liquid is absorbed; repeat for 18–20 minutes.
  6. Once the rice is al dente, fold in the reserved squash and mushrooms, then stir in the grated Parmesan and optional sour cream. Adjust seasoning and garnish with parsley before serving.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

If you're short on time, you can roast the squash in the oven at 400°F for 20 minutes instead.
Substitute arborio rice with carnaroli or vialone nano for similar results.
Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth.
Tried this recipe?Let us know how it was!