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.
Servings: 4 main dishes (or 8 side dishes)
Calories: 422kcal
Ingredients
- 1 (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
Instructions
- In a large pot, bring salted water to a boil.
- Peel, deseed, and cut butternut squash in ¼” cubes.1 (2-pound) butternut squash, peeled, seeded, and cut into ¼” cubes
- Cook butternut squash cubes for 10 minutes. Drain and roughly mash with a fork, season with curry powder, and set aside.¼ teaspoon curry powder (optional)
- Place pan back on burner and melt butter over medium heat.2 tablespoons butter
- Cook shallots until translucent (and delicious smelling), about 2 minutes.1 shallot, peeled and chopped (about ½ c)
- Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.1 cup Arborio rice, 1 tablespoon extra virgin olive oil, 3 garlic cloves, peeled and chopped
- 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.2 cups chopped mushrooms
- Add one cup of stock and stir occasionally until most of the liquid is absorbed.3 cups chicken stock
- 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.1 (2-pound) butternut squash, peeled, seeded, and cut into ¼” cubes, 1 tablespoon chopped sage, 3 tablespoons (or more) grated Parmesan cheese, 1 tablespoon chopped parsley
- 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.1 teaspoon salt and pepper, each
- Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.1 tablespoon chopped sage, 1 tablespoon chopped parsley, 3 tablespoons (or more) grated Parmesan cheese
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