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Roasted Mushroom and Butternut Squash Risotto
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
This velvety risotto is pure comfort in a bowl, creamy arborio rice infused with roasted butternut squash, earthy crimini and oyster mushrooms and the rich tang of lemon zest. Finished with Parmesan and fresh herbs, it’s a dish that feels both rustic and elegant. Perfect for a cozy dinner, a special date night at home, or when you simply want to slow down and savour something truly satisfying.
Ingredients
Units Scale
- 350g butternut squash, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 cup crimini or button mushrooms, sliced
- 1 tablespoon + 1 teaspoon lemon zest
- 4 sprigs fresh thyme
- 1 cup arborio rice
- 1/2 cup dry white wine (or substitute with broth)
- 6 cups vegetable broth, kept warm
- 2 tablespoon salted butter
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/2 teaspoon salt
- 1 teaspoon red pepper flakes (optional, for a kick)
- Black pepper to taste
- 1/4 cup Italian parsley, chopped (optional)
Instructions
- Roast the butternut squash: Preheat the oven to 400°F and line a baking sheet with foil. Place the cubes of butternut squash onto the lined baking sheet, drizzle with 1 tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon pepper, and toss until evenly coated. Bake for 25 minutes, then blend with 1/2 cup of broth.
- Sauté the aromatics: Heat the remaining olive oil in a large pan over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Stir in the garlic, thyme and 1 tablespoon lemon zest and cook for another 30 seconds.
- Cook the mushrooms: Add the mushrooms to the pan and sauté until golden brown and tender, about 5 minutes. Stir in the red pepper flakes (if using).
- Toast the rice: Add the arborio rice to the pan and stir for 1–2 minutes, allowing it to absorb the flavours and lightly toast.
- Deglaze with wine: Pour in the white wine (if using) or ½ cup of broth, stirring until mostly absorbed.
- Add the broth gradually: Begin by adding the warm broth 2 cups at a time, stirring constantly to release starch and create a creamy texture. When the rice mixture looks thick add another 2 cups of broth and continue this process until the rice is creamy and tender but still slightly al dente, about 10 – 20 minutes.
- Finish the risotto: Stir in the blended butternut squash, butter, ½ teaspoon salt, 1 teaspoon lemon zest, Italian parsley and Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
- Serve & garnish: Spoon the risotto into bowls. A drizzle of olive oil and sprinkle of Parmesan makes a perfect finishing touch.
Notes
Check out The House of Taste for more recipes.
Keywords: Roasted Mushroom and Butternut Squash Risotto
