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Butternut squash risotto is easy to prepare and packed with warm, hearty and cozy fall flavors. Serve it as is with sage for an everyday meal or top it with sautéed chanterelles mushrooms, toasted hazelnuts, and you get a fancy dish for Thanksgiving or any special occasion.

Butternut Squash Risotto with Sautéed Mushrooms

  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Description

Butternut squash risotto is easy to prepare and packed with warm, hearty and cozy fall flavors. Serve it as is with sage for an everyday meal or top it with sautéed chanterelles mushrooms, toasted hazelnuts, and you get a fancy dish for Thanksgiving or any special occasion.


Scale

Ingredients

For the risotto:

  • 3 cups (70 cl) vegetable broth
  • 1 cup (? g) butternut squash puree*
  • 1 Tablespoon unsalted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 cup (200g) arborio rice
  • 2 ounces (60ml) dry white wine
  • Fresh sage leaves
  • 2 Tablespoons Parmigiano-Reggiano, freshly grated
  • 1 Tablespoon fresh goat cheese, at room temperature and crumbled into small pieces
  • salt and freshly ground pepper, to taste

For the sautéed mushrooms:

  • 5.3 ounces (150g) wild mushrooms such as chanterelles, oyster mushrooms or porcini
  • 2 to 3 Tablespoons butter, divided
  • 1 clove garlic, minced
  • 2 Tablespoons hazelnuts, chopped
  • Parmesan cheese, grated

Instructions

For the risotto:

  1. In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat.
  2. Melt butter in a large heavy saucepan over medium heat. Add shallots, garlic and arborio rice. Saute until the rice is well coated with butter, about 2 minutes. Add the wine and sage and stir until it is absorbed.
  3. Add a ladleful of the simmering broth. Stir gently and almost constantly until broth is absorbed before adding another ladleful. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the broth is used, about 25-30 minutes from the time you started.
  4. When all the liquid is absorbed, stir in the room temperature goat cheese, grated parmesan cheese, and remove from heat.

For the sautéed mushrooms:

  1. In a medium skillet placed over medium-high heat, melt one or two Tablespoon(s) of butter. Add minced garlic and saute for one minute. Add wild mushrooms and sauté until slightly crispy. Transfer to a plate.
  2. Wipe the skillet, then add the remaining butter and toast the chopped hazelnuts until slightly brown, about a couple of minutes.
  3. Serve risotto topped with sautéed mushrooms and toasted hazelnuts. Sprinkle parmesan cheese on top and enjoy.

Notes

* To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth.

Keywords: butternut squash risotto