I can’t wait to share my Butternut Squash Risotto, combining arborio rice, mushrooms, and a squash sauce with one unexpected twist that makes it a holiday standout.

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I never thought a risotto could surprise me like this. The arborio rice soaks up the butternut squash into a silky, slightly sweet sauce while still keeping a little bite, which is a weird, lovely contrast that caught me off guard.

I almost didn’t make it for guests because it felt too simple, but every spoonful makes people stop talking and reach for more. I mess up the timing sometimes, leave it a touch thicker than I meant, but somehow that roughness keeps it interesting.

Try it when you want something a little unexpected this holiday. Butternut Squash Risotto

Ingredients

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Arborio rice: Starchy, creamy when cooked, supplies carbs and a chewy texture great for thickening.
Butternut squash: Sweet, vitamin rich, adds fiber and natural sugars, bright orange color and warmth.
Cremini mushrooms: Earthy, umami packed, low calorie, adds meaty bite, theyre full of flavor.
Parmesan cheese: Salty, nutty, gives protein and calcium it melts into a creamy, umami rich finish.
Butter: Adds richness and silkiness, saturated fat boosts flavor and mouthfeel, small amounts tho.
Olive oil: Light fruity fat, heart healthy monounsaturated fats, helps saute without overpowering.
Broth (veg or chicken): Liquids add savory base, supplies sodium and minerals, controls risotto cooking.
Garlic: Pungent, adds sharp aromatic lift, small amounts sweeten when roasted, boosts flavor.

Ingredient Quantities

1 1/2 cups arborio rice

1 small butternut squash (about 1 1/2 to 2 lb), peeled and cubed

8 oz cremini or button mushrooms, sliced

1 small yellow onion, finely chopped

2 to 3 cloves garlic, minced

4 to 6 cups low sodium chicken or vegetable broth

1 cup dry white wine (optional)

3 tbsp unsalted butter

2 tbsp olive oil

3/4 cup freshly grated Parmesan cheese

1/4 cup mascarpone or heavy cream (optional)

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley or sage for garnish (optional)

How to Make this

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1. Preheat oven to 400 F. Peel and cube the butternut squash, toss with 1 tbsp olive oil and a pinch of salt and pepper, spread on a baking sheet and roast 25 to 30 minutes until fork tender. If you’re short on time you can simmer cubes in 1 cup of the broth until soft.

2. While squash roasts, heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium high. Add sliced mushrooms and cook without crowding until deep brown and any liquid evaporates, about 6 to 8 minutes. Sprinkle with a little salt, remove and set aside.

3. Make a smooth squash sauce: either mash the roasted cubes well with a fork or blend with a splash of warm broth until creamy. Set aside. Reserve a few cubes or bits of roasted squash whole for texture if you like.

4. Keep 4 to 6 cups of chicken or vegetable broth warming in a saucepan next to the stove. Do not boil it hard, just keep it hot. Don’t rinse the arborio rice, you want the starch.

5. In the same large skillet or a heavy saucepan, melt the remaining 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, 4 to 5 minutes. Add minced garlic and thyme and stir 30 seconds more.

6. Add 1 1/2 cups arborio rice to the onions and toast it for 1 to 2 minutes, stirring, until the edges look translucent. If using wine, pour in 1 cup dry white wine now and stir until it’s mostly absorbed.

7. Add hot broth one ladleful at a time, stirring often and allowing the rice to absorb most of the liquid before adding more. Keep the heat at a gentle simmer. This takes about 18 to 22 minutes total. The rice should be tender but still have a slight bite.

8. When rice is nearly done, stir in the squash puree, cooked mushrooms, and 3/4 cup freshly grated Parmesan. If you want it extra creamy stir in 1/4 cup mascarpone or heavy cream. Adjust thickness with a little more warm broth if needed. Taste and season with salt and freshly ground black pepper.

9. Remove from heat, let rest 1 minute, then serve topped with chopped fresh parsley or sage and a little extra Parmesan. A final pat of butter or drizzle of olive oil is a nice finishing move.

Equipment Needed

1. Rimmed baking sheet for roasting the squash
2. Chef’s knife, sharp, for peeling and cubing
3. Cutting board, sturdy, dont mix raw stuff and ready to eat on same board
4. Large skillet or heavy saucepan youll do the mushroom and risotto work in
5. Medium saucepan to keep 4 to 6 cups of broth warm next to the stove
6. Immersion blender or regular blender or a fork to mash the roasted squash smooth
7. Wooden spoon or heatproof spatula for stirring the rice often
8. Ladle to add the hot broth one scoop at a time
9. Measuring cups and spoons for rice, wine and oils
10. Microplane or box grater for freshly grated Parmesan and a set of oven mitts for safety

FAQ

Q: How do I know when the risotto is done? A: The rice should be creamy but each grain still has a tiny bite in the center, not mush. Taste after about 18 to 22 minutes of adding stock. If it’s still chalky, keep adding a splash of warm broth and cook a couple more minutes. Finish with butter and Parmesan, let it sit 1 to 2 minutes, then serve.

Q: Can I make this vegetarian or vegan? A: Yes. For vegetarian use vegetable broth instead of chicken. For vegan skip the butter and Parmesan, use olive oil or vegan butter and stir in nutritional yeast or a vegan parmesan at the end. Mascarpone can be swapped for cashew cream or coconut cream, but flavor will change a bit.

Q: Why roast the squash and sear the mushrooms separately? A: Roasting the squash caramelizes it so you get sweet, slightly browned cubes not soggy bits. Searing mushrooms in a hot pan concentrates flavor and prevents them from steaming into the risotto and watering it down. Cook both ahead and fold in near the end, you'll thank me later.

Q: Do I have to stir risotto constantly? A: No, but you do need to stay by the pan and stir every minute or two so the rice releases starch and becomes creamy. Leave it alone for short stretches, but don’t wander off for half an hour, the bottom will burn or it wont cook right.

Q: Can I make this ahead or freeze leftovers? A: You can prep components ahead: roast squash and cook mushrooms, refrigerate up to 3 days. Finished risotto is best same day, but leftovers keep 3 to 4 days in the fridge. Reheat gently with a splash of broth or milk to loosen it up. Freezing cooked risotto makes it grainy, so avoid if you want perfect texture.

Q: What are good swaps if I dont have white wine or mascarpone? A: If no wine, just use extra warm broth plus a teaspoon of lemon juice or a splash of white wine vinegar for brightness. If no mascarpone, use heavy cream, cream cheese, or a dollop of butter and extra Parmesan to get richness.

Butternut Squash Mushroom Risotto Recipe Substitutions and Variations

Butternut squash: canned pumpkin puree (stir in near the end, try it it’s faster), sweet potato (peeled and diced small so it softens with the rice), kabocha or acorn squash for a nuttier, drier bite.
Mushrooms: shiitake, portobello (slice thick), or oyster mushrooms for stronger umami, or skip mushrooms and add extra caramelized onion plus a splash of soy or tamari for savory depth.
Arborio rice: Carnaroli or Vialone Nano give the same creaminess and are even better, short grain sushi rice works in a pinch, or use pearl barley/farro for a chewier, nuttier “risotto” but expect longer cooking and more broth.
Parmesan / mascarpone: Grana Padano or Pecorino Romano instead of Parmesan, cream cheese or Greek yogurt for mascarpone in a pinch (fold in off heat), or nutritional yeast + olive oil for a vegan cheesy note.

Pro Tips

– Roast more squash than you think you’ll need and save a splash of the pan juices or blend with a little hot broth for the sauce, that extra roasted flavor makes the risotto taste richer and still gives you some whole cubes for texture.

– Don’t crowd the mushrooms, cook them on fairly high heat till they’re deeply browned, then finish with a little butter and a splash of soy sauce or balsamic to boost umami, they wont brown properly if they steam.

– Keep the broth hot and add it ladle by ladle, stirring often but not nonstop, taste the rice as you go so you stop when it’s al dente not mushy, and remember to toast the arborio briefly at the start for a nuttier note.

– Always finish off the pot off the heat with freshly grated Parmesan and a small spoon of mascarpone or cream if you want extra silkiness, give it a vigorous stir to emulsify, then rest a minute before serving and season at the end so you dont overseason.