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    You are in: Home / Recipes / Butternut Squash and Mushroom Risotto Recipe
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    Butternut Squash and Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Chef #1387300's Note:

    A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.

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    Units: US | Metric

    For Veggies

    For Risotto


    1. 1
      Steps #2 through #6 are for the Veggies.
    2. 2
      In a medium-large skillet, heat a thin film of oil on medium-high heat.
    3. 3
      Add mushrooms. Sauté until oil absorbed (about 1 minute).
    4. 4
      Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
    5. 5
      Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
    6. 6
      Add to risotto in step #14 below.
    7. 7
      Steps #8 through #16 are for the Risotto.
    8. 8
      Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
    9. 9
      In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
    10. 10
      Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
    11. 11
      Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
    12. 12
      Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
    13. 13
      You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
    14. 14
      When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
    15. 15
      When rice is done, turn off heat. Stir in butter and cheese.
    16. 16
      Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash and Mushroom Risotto

    Serving Size: 1 (530 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1221.8
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 14.4 g
    Cholesterol 60.5 mg
    Sodium 1846.5 mg
    Total Carbohydrate 194.1 g
    Dietary Fiber 8.7 g
    Sugars 5.7 g
    Protein 31.1 g

    The following items or measurements are not included:

    shiitake mushrooms

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