Butternut Squash and Shiitake Mushroom Risotto

Name: Butternut Squash and Shiitake Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups stock vegetable broth or low salt chicken broth; 1 1/2 tablespoons olive oil or other vegetable oil; 3 medium shallots thinly sliced; 3 cups butternut squash peeled and chopped, 1/2-inch pieces; 2 cups mushrooms, shiitake caps, thinly sliced; 3/4 teaspoon thyme dried; 1/2 teaspoon salt or to taste; 1/4 teaspoon black pepper freshly ground; 1 cup arborio (short-grain) rice; 1/2 cup white wine dry; ⅓ cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

5 cups stock vegetable broth or low salt chicken broth
1 1/2 tablespoons olive oil or other vegetable oil
3 medium shallots thinly sliced
3 cups butternut squash peeled and chopped, 1/2-inch pieces
2 cups mushrooms, shiitake caps, thinly sliced
3/4 teaspoon thyme dried
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper freshly ground
1 cup arborio (short-grain) rice
1/2 cup white wine dry
⅓ cup parmesan, parmigiano-reggiano cheese, grated

1
Add broth in a medium saucepan, bring to a simmer over medium-high heat.
2
Reduce the heat, so the broth remains steaming, but is not simmering.
3
At the same time, add oil in a large saucepan over medium heat.
4
Stir in shallots, cook, stirring, until fragrant, 1 to 2 minutes.
5
Add butternut squash and mushrooms, cook, stirring often, until most of the liquid comes out of the mushrooms, 4 to 6 minutes.
6
Stir in thyme, salt and black pepper, cook for 30 seconds to 1 minute.
7
Stir in rice, stir until translucent, 1 to 2 minutes.
8
Pour in wine and cook, stirring, until almost absorbed by the rice, 2 minutes.
9
Pour in 1/2 cup of the hot broth, reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.
10
Keep adding the broth 1/2 cup at a time, stirring after each adding until all the liquid has been absorbed, until the rice is tender and creamy, about 40 minutes .
11
(You may have some broth left.)
12
Remove from the heat and mix in cheese.
13
Serve warm.

1995

kcal

Calories

158

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups stock vegetable broth or low salt chicken broth, 1 1/2 tablespoons olive oil or other vegetable oil, 3 medium shallots thinly sliced, 3 cups butternut squash peeled and chopped, 1/2-inch pieces, and more.

Yes, Butternut Squash and Shiitake Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!