Creamy Mushroom and Butternut Squash Risotto Recipe

45 mins    Dinner This velvety risotto is pure comfort in a bowl, creamy arborio rice infused with roasted butternut squash, earthy 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. This Creamy Mushroom and Butternut Squash Risotto recipe is a keeper. Servings: 4 Prep: 15 min Cook: 30 hour Total: 45 min Contains: Dairy, Gluten Free from: Seafood, Meat Vegan alternatives: Yes

Creamy Mushroom and Butternut Squash Risotto Recipe

Ingredients

• 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

• 2 cups Cremini or Oyster mushrooms sliced*

• 1 tablespoon + 1 teaspoon  lemon zest

• 4 sprigs fresh Thyme

• 1 cup arborio rice

• ½ cup dry white wine (or substitute with broth)

• 6 cups vegetable broth, kept warm

• 2 tbsp salted butter

• ½ cup grated Parmesan cheese (or nutritional yeast for vegan)

• ½  tsp salt

• 1 tsp red pepper flakes (optional, for a kick)

• Black pepper to taste

• 1/4 cup Italian parsley, chopped (optional)

Method

1. 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.
   

2. 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.
   

3. 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).
   

4. 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.
   

5. Deglaze with wine Pour in the white wine (if using) or ½ cup of broth, stirring until mostly absorbed.
   

6. 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 1 - 20 minutes. 
   

7. Finish the risotto Stir in the blended butternut squash, butter, ½  teaspoon salt, 1 teaspoon lemon zest, Italian parsley and and Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
   

8. Serve & garnish Spoon the risotto into bowls. A drizzle of olive oil and sprinkle of Parmesan makes a perfect  finishing touch.

*This recipe was created in collaboration with mushrooms.ca

If you try the recipe please leave a review, I would love to hear your thoughts!

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Creamy Mushroom and Butternut Squash Risotto Recipe