Butternut Squash Risotto With Mushrooms

This delicious fall recipe is so easy and delicious!

For those of you that go butternut squash crazy when you feel the leaves starting to change, you will love this!

And what I love so much about risotto is that you could make this a delicious lunch, a simple side dish, or a hearty dinner!

Here is the recipe!


  • 1 cup arborio rice
  • 1 pound butternut squash peeled and diced into 1/2-inch chunks
  • 10 ounces mushrooms sliced
  • 3 cups vegetable broth
  • 5 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • asiago cheese finely grated, for garnish
  1. Heat olive oil in a large 5 quart saute pan over medium heat. Add butternut squash, salt, and pepper. Cook for 15 minutes, stirring occasionally. Use a pan sufficiently large so that the butternut squash chunks sit in a single layer on the pan.
  2. Add mushrooms and garlic to the pan, sautéing for a few minutes.
  3. Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
  4. Add butter to the pan and stir as it melts. Serve immediately and optionally garnish with finely grated cheese.

* I did not have Asiago cheese when I made this but I used swiss and gruyere cheese mix and it was AMAZING!


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