Creamy butternut squash and mushroom risotto
I'm so excited to see Fall produce back at the market ! Today I'm sharing a deliciously creamy risotto recipe, made with butternut squash and topped with mushrooms. So simple, so good and super cozy. Bonus point : it only takes 20 minutes to make.
For the mushroom, you can use wild mushroom, use a mushroom mix : oyster mushroom, porcini,... If it's not wild mushroom season yet, button mushrooms will do or even frozen ones.
If you have cooked butternut squash leftovers, you can make the risotto without the squash and add the cubed squash 5 minutes before the end of cooking so it reheats. The flavor will be less infused in the risotto but it'll still be delicious !
How do you reheat a risotto ?
Risotto is best served directly after making but if you happen to need to reheat it, add a little water or broth to make it creamier and let it reheat on low. Avoid microwave.
For the rice, I use arborio rice, a round short grain Italian rice that is perfect for risotto and arancini. You get a soft grain but it doesn't get mushy when cooking, it holds well and absorbs the broth perfectly.
Creamy butternut squash and mushroom risotto (serves 2-3) :
- 200 g arborio rice
- 200 g mushrooms
- 200 g butternut squash
- 1 onion
- 3 garlic cloves
- 1 liter vegetable stock
- 1/2 tsp dried thyme
- 50 g grated parmesan
- Olive oil
- Salt and pepper
Cut the mushrooms in thick slices.
In a pan, heat a little bit of butter.
Cook the mushroom on high heat to evaporate their humidity, you want them golden brown. Season with salt and pepper. Set aside.
Mince the onion and garlic cloves.
Dice the butternut squash in small pieces.
Heat a little bit of olive oil in a deep pan.
Add the butternut squash and cook on low for 5 to 8 minutes.
Add garlic, onion and thyme. Cook for 5 minutes, stirring occasionally.
Add the rice and cook until the rice is translucent.
On low heat, add the stock, one laddle at a time, stirring continuously with a wooden spoon until completely absorbed. Repeat until you run out of stock.
Turn the heat off.
Add grated parmesan, salt (if needed) and pepper. Stir.
Serve the risotto in bowls or plates, add mushrooms on top and some chopped chives.