Mushroom And Roasted Butternut Squash Risotto

Name: Mushroom And Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (3/4-inch) cubed peeled butternut squash; 3 tablespoons extra-virgin olive oil, divided; Cooking spray; 1 cup boiling water; 1/2 ounce dried porcini mushrooms; 1 (12-ounce) package sliced button mushrooms; 1/2 cup chopped shallots; 4 garlic cloves, minced; 1 cup uncooked Arborio rice or other medium-grain rice; 1/3 cup Madeira wine or dry sherry; 2 1/2 cups unsalted chicken stock (such as Swanson); 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup); 1/2 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

2 cups (3/4-inch) cubed peeled butternut squash
3 tablespoons extra-virgin olive oil, divided
Cooking spray
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 (12-ounce) package sliced button mushrooms
1/2 cup chopped shallots
4 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
2 1/2 cups unsalted chicken stock (such as Swanson)
1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper

1
Preheat oven to 450u00b0.
2
Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450u00b0 for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.
3
Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.
4
Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; saute 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; saute 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.
5
Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.
6
RUNNER-UP
7
Dutch Oven: Keep stock hot over low heat. Using a large Dutch oven, follow instructions through step Ladle in 1 cup stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 26 minutes total). Stir in reserved butternut squash, grated cheese, salt, and pepper.
8
Slow Cooker: Not recommended for this dish.

2056

kcal

Calories

173

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 cups (3/4-inch) cubed peeled butternut squash, 3 tablespoons extra-virgin olive oil, divided, Cooking spray, 1 cup boiling water, and more.

Yes, Mushroom And Roasted Butternut Squash 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!

Mushroom And Roasted Butternut Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions