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–+ servings
Mushroom Butternut Risotto

Mushroom Butternut Risotto

Warm up with a creamy and comforting bowl of Mushroom Butternut Risotto. Perfectly balanced flavors make this dish a cozy autumn favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g Arborio rice
  • 200 g button mushrooms, sliced
  • 300 g butternut squash, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 liter hot vegetable broth
  • 50 g grated Parmesan cheese
  • 2 tablespoons crème fraîche optional
  • 2 tablespoons olive oil
  • 20 g butter
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large skillet
  • Saucepan
  • Wooden spoon
  • Ladle
  • Sharp knife and cutting board

Method
 

  1. Heat one tablespoon of olive oil in a large skillet over medium heat, add butternut squash, and roast until tender and slightly golden (about 10 minutes); set aside.
  2. In the same skillet, melt the remaining olive oil with butter, add sliced mushrooms, and sauté until golden brown (5 to 7 minutes); season lightly with salt and pepper.
  3. Heat a tablespoon of butter in a large saucepan, sauté onion and garlic until translucent, then stir in Arborio rice to toast for about 2 minutes.
  4. Pour in white wine (if using) and let it reduce, then ladle in hot broth one scoop at a time, stirring constantly until creamy.
  5. Once rice is al dente, fold in roasted squash and mushrooms, add Parmesan and optional crème fraîche, and adjust seasoning; garnish with parsley before serving.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 420mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Use freshly grated Parmesan for maximum flavor.
Don’t rush the broth addition—slow and steady wins the race.
Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop with a splash of broth.
This risotto is perfect for meal prep because it reheats beautifully.
Make it vegan by substituting dairy with plant-based alternatives.
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