Squash Mushroom Risotto Recipe

Name: Squash Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low sodium chicken broth; 3 tablespoons butter; 1 ¼ cups finely chopped onions; 1 cup sliced mushrooms; 2 lbs butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups); 2 teaspoons fresh thyme; 2 cups brown rice (about 13 1/2 ounces); ⅓ cup dry white wine; 2 cups packed baby spinach leaves (about 2 ounces); ¼ cup freshly grated parmesan cheese; 3 slices bacon, crumbled; ¼ cup crumbled blue cheese (about 1 ounce)

Servings: persons

4 cups low sodium chicken broth
3 tablespoons butter
1 ¼ cups finely chopped onions
1 cup sliced mushrooms
2 lbs butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons fresh thyme
2 cups brown rice (about 13 1/2 ounces)
⅓ cup dry white wine
2 cups packed baby spinach leaves (about 2 ounces)
¼ cup freshly grated parmesan cheese
3 slices bacon, crumbled
¼ cup crumbled blue cheese (about 1 ounce)

1
Bring 4 cups broth to boil in large saucepan.
2
Cover and reduce heat to low.
3
Melt butter in heavy large pot over medium heat.
4
Add onion and mushrooms and saute until tender, about 5 minutes.
5
Add squash and 1 1/2 teaspoons thyme; saute 4 minutes to coat with butter.
6
Add rice and stir 2 minutes.
7
Add wine and simmer until evaporated, about 1 minute.
8
Add 4 cups hot broth; bring to boil.
9
Reduce heat and simmer covered until rice is just tender and risotto is creamy and slightly soupy, about 18 minutes.
10
Stir in spinach, cream, and Parmesan cheese.
11
Season to taste with salt and pepper.
12
Transfer risotto to large bowl.
13
Sprinkle with blue cheese, bacon and remaining 1/2 teaspoon thyme and serve.

2657

kcal

Calories

216

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 12 ingredients. The key ingredients include: 4 cups low sodium chicken broth, 3 tablespoons butter, 1 ¼ cups finely chopped onions, 1 cup sliced mushrooms, and more.

Yes, Squash 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!

Squash Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions