Butternut Squash Risotto with Mushrooms

Updated Oct 11, 2021Published Sep 4, 2016 By Julia 19 CommentsThis post may contain affiliate links.

Summary:

This is a fast, simple, and easy risotto recipe with butternut squash, mushrooms, and garlic. It's a convenient meal where everything is cooked in a single pan. Vegetarian and gluten free.

Butternut Squash Risotto

5 from 8 votes

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Prep: 20 minutes mins

Cook: 50 minutes mins

Yield: 4 servings

INGREDIENTS

▢ 1 cup uncooked arborio rice (Note 1)
▢ 1 pound butternut squash, peeled and cut into 1/2-inch chunks
▢ 10 ounces mushrooms, sliced
▢ 3 cups vegetable broth
▢ 5 cloves garlic
▢ 2 tablespoons olive oil
▢ 2 tablespoons butter
▢ 1/2 teaspoon table salt
▢ 1/4 teaspoon ground black pepper
▢ finely shredded asiago cheese, for serving

INSTRUCTIONS

Sauté: Heat olive oil in large nonstick sauté pan (Note 2) over medium heat. Add butternut squash, salt, and pepper. Cook uncovered for 15 minutes, stirring occasionally. Add mushrooms and garlic to pan, sautéing for a few minutes.
Simmer: Add uncooked rice and vegetable broth. Stir everything together. Bring to boil, then decrease to simmer. Cover pan with lid and simmer on medium-low heat for 30 minutes.
Finish & Serve: Uncover, and check that rice is tender and done. Simmer with pan uncovered for a few minutes to evaporate any excess liquid. Stir in butter as it melts. Serve immediately, and optionally top with finely grated cheese (Note 3).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 330 (36% from fat)
Total Fat 14g	21%
Saturated Fat 5g	24%
Cholesterol 15mg	5%
Sodium 840mg	35%
Net Carb 42g
Total Carb 49.5g	17%
Dietary Fiber 7.5g	30%
Sugars 4.5g
Protein 7g

Vitamin A 264% · Vitamin C 33% · Calcium 6% · Iron 7%

PHOTOS

NOTES & TIPS

(1) Arborio Rice. The measurement refers to the uncooked volume. Arborio rice is a type of short-grain white rice with high starch content that is used for making risotto. It can’t be substituted with other types of rice.

(2) Sauté Pan. The nonstick sauté pan (available with a lid) should have at least 4-quart capacity, sufficiently large so that the butternut squash chunks sit in a single layer on the pan.

(3) Serving / Leftovers. Top with finely grated asiago or parmesan cheese, and serve alongside mixed roasted vegetables or pan-seared shrimp. Risotto leftovers can be covered and refrigerated for up to 2 days. Reheat in the microwave until warmed through.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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