Butternut Squash and Mushroom Risotto

READY IN: 1hr 15mins




  • Steps #2 through #6 are for the Veggies.
  • In a medium-large skillet, heat a thin film of oil on medium-high heat.
  • Add mushrooms. Sauté until oil absorbed (about 1 minute).
  • Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
  • 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.
  • Add to risotto in step #14 below.
  • Steps #8 through #16 are for the Risotto.
  • 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.
  • 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.
  • 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.
  • Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
  • Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
  • 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).
  • When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
  • When rice is done, turn off heat. Stir in butter and cheese.
  • Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.