Creamy Butternut Squash & Mushroom Risotto: A Taste of Autumn
As the leaves begin to turn and the air carries a crisp chill, there’s no better way to welcome the season than with a bowl of Creamy Butternut Squash & Mushroom Risotto. This cozy, flavor-packed dish captures the essence of autumn with every spoonful — earthy mushrooms, sweet roasted squash, and the comforting creaminess of arborio rice.
Whether you’re hosting a dinner party or simply craving a warm, satisfying meal, this risotto is the ultimate seasonal comfort food.
A Seasonal Symphony of Flavors
Butternut squash brings natural sweetness and a vibrant golden color to the dish, while mushrooms — whether cremini, shiitake, or wild varieties — add an earthy depth. Together, they create a perfectly balanced flavor profile that’s hearty without being heavy.
The creamy risotto base ties it all together, absorbing the flavors of sautéed aromatics, simmering broth, and a hint of white wine, making each bite rich and luscious.
Key Ingredients
Here’s what you’ll need for this autumn-inspired risotto:
Arborio rice (or carnaroli for extra creaminess)
Butternut squash, peeled and cubed
Fresh mushrooms (e.g., cremini, shiitake, or porcini)
Onion or shallots
Garlic
White wine (optional but recommended)
Vegetable or chicken broth
Parmesan cheese (or a vegan alternative)
Fresh thyme or sage
Butter and/or olive oil
Salt and pepper to taste
Cooking Method
Roast the squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) until tender and caramelized — about 25–30 minutes.
Sauté the aromatics: In a large pan, cook finely chopped onions or shallots in butter or oil until soft. Add garlic and sliced mushrooms, cooking until browned and fragrant.
Toast the rice: Stir in arborio rice and cook for a minute to toast slightly. Add a splash of white wine and let it reduce.
Add the broth slowly: Ladle in warm broth a little at a time, stirring constantly and letting the liquid absorb before each addition. This slow method is what gives risotto its signature creaminess.
Add the squash & finish: Gently fold in the roasted squash near the end of cooking. Stir in Parmesan, fresh herbs, and a final pat of butter for a silky finish.
Tips for Perfect Risotto
Use warm broth: Cold broth can lower the temperature and slow down cooking.
Stir regularly: This releases the rice’s starch, creating that luxurious texture.
Taste as you go: Adjust seasoning and check for doneness—rice should be al dente with a slight bite.
Serving Suggestions
Serve the risotto hot, garnished with extra Parmesan, a drizzle of truffle oil, or fresh herbs like sage or thyme. It pairs beautifully with a crisp white wine or sparkling apple cider.
Looking to elevate the dish? Add toasted pine nuts, crispy sage leaves, or a poached egg on top for added flair.
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