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Butternut Squash Risotto - Baby, it’s cold outside (Photo by Erich Boenzli)
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5 from 2 votes

One-Pan Butternut Squash Risotto with Mushrooms

This will be the fourth recipe in an unplanned series. All in one autumn season. Let's make a one-pan butternut squash risotto. 
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: Italian
Keyword: butternut squash risotto
Servings: 4 main dishes (or 8 side dishes)
Calories: 422kcal
Author: Erich Boenzli

Ingredients

  • One 2 pound butternut squash, peeled, seeded, and cut into ¼” cubes
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • 1 shallot, peeled and chopped (about ½ c)
  • 3 garlic cloves, peeled and chopped
  • 2 cups chopped mushrooms
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon curry powder (optional)
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped parsley
  • 3 tablespoons (or more) grated Parmesan cheese
  • 1 teaspoon salt and pepper, each
US Customary - Metric

Instructions

  • In a large pot, bring salted water to a boil.
  • Peel, deseed, and cut butternut squash in ¼” cubes.
  • Cook butternut squash cubes for 10 minutes. Drain and roughly mash with a fork, season with curry powder, and set aside.
  • Place pan back on burner and melt butter over medium heat.
  • Cook shallots until translucent (and delicious smelling), about 2 minutes.
  • Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.
  • Add mushrooms and stir for another minute. Now is a good time to season with salt and pepper, but be careful...the stock contains salt, the cheese is salty, and the butternut squash was cooked in salt water. If you want to be safe, only season at the very end before serving.
  • Add one cup of stock and stir occasionally until most of the liquid is absorbed.
  • Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.
  • Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.
  • Keep stirring, and after a total rice cooking time of about 20 minutes, the rice should be al dente and you’ll have a creamy, fantastic smelling risotto that can't wait to be served on pre-warmed dishes.
  • Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.

Notes

Nutrition

Calories: 422kcal | Carbohydrates: 56g | Protein: 15g | Fat: 15g | Sodium: 1071mg | Potassium: 631mg | Fiber: 5g | Sugar: 6g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 152mg