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Creamy butternut squash mushroom risotto is fall comfort food done right. Think tender Arborio rice, golden cubes of squash, deeply browned mushrooms, and plenty of Parmesan in every spoonful.
The butternut squash brings a little sweetness, the cremini mushrooms bring all that earthy, savoury goodness, and Parmesan, thyme, sage, and a splash of white wine tie it all together. But my favourite part? The squash and mushrooms get their own time in the pan before joining the party. That means golden, caramelized squash and properly browned mushrooms that don’t just disappear into the risotto. Trust me, the texture payoff is sooo worth it.
And since we’re clearly leaning into cozy food season, my butternut squash and carrot soup deserves a spot on your fall cooking list, too. Mushroom lover? My creamy mushroom orzo has your name written all over it. And if you’re serving this risotto for dinner, a fresh iceberg lettuce salad on the side cuts through all that rich, cheesy goodness just right.
This butternut squash mushroom risotto is recipe #3 in my Fall Recipe Series, where I’m sharing plenty more cozy, seasonal recipes to cook your way through this fall.
✳︎ Why You’ll Love This Butternut Squash Mushroom Risotto
- The textures are on point. Creamy Arborio rice meets golden, caramelized squash and deeply browned mushrooms, so every bite has a little something going on.
- Sweet, earthy, salty, savoury. Butternut squash, cremini mushrooms, Parmesan, thyme, and sage just work together, with white wine adding a little brightness to balance it all out.
- No cream required. The rice works its magic with butter and Parmesan to create that rich, creamy consistency risotto is known for.
- Fall comfort food at its finest. Warm, cozy, cheesy, and hearty enough to make dinner feel a little extra special.
Ingredients You’ll Need
You don’t need anything fancy to make a seriously good risotto. Arborio rice, broth, Parmesan, butter, dry white wine, shallot, garlic, thyme, and a touch of sage build the creamy, savoury base, while butternut squash and cremini mushrooms bring the fall flavour. Here are a few ingredients worth chatting about before you get cooking:
Butternut Squash
Cut your peeled butternut squash into roughly ½-inch cubes and try to keep them fairly uniform so they cook at the same rate. Instead of roasting the squash, we’re cooking it right in the skillet until tender with those gorgeous golden, caramelized edges. Besides saving you from turning on the oven, this keeps the squash in distinct little pieces rather than having it melt into the risotto.
Cremini Mushrooms
Cremini mushrooms are my go to here. They’re affordable, easy to find, and have a deeper, earthier flavour than white button mushrooms that stands up beautifully to the slightly sweet squash. The key is giving them their own time in the skillet so their moisture can cook off and they can actually brown. Nobody invited soggy, steamed mushrooms to this risotto party.
Arborio Rice
There’s a reason Arborio rice is the classic choice for risotto. Its high starch content is what helps create that signature creamy consistency as it cooks, while the grains can still hold onto a slight bite in the center. No heavy cream necessary!
Find the full ingredient list and exact measurements in the recipe card below.
Andrea’s Tips for Creamy Risotto
- Keep that broth warm. Adding cold broth drops the temperature of the rice every time it hits the pan, which interrupts the cooking process. Keep it warm over low heat so the risotto cooks nice and steadily.
- You don’t need to stir like your life depends on it. Risotto definitely needs attention, but constant, frantic stirring isn’t necessary. Stir regularly as the broth absorbs and keep an eye on what’s happening in the pan.
- Trust the rice, not just the timer. Your Arborio rice is done when it’s tender and creamy but still has a slight bite in the center. Broth amounts can vary a little depending on your pan, heat, and rice, so texture is your best guide.
- Keep it looser than you think. Risotto thickens FAST once it comes off the heat. Before serving, add a splash of warm broth if needed so it’s creamy and loose enough to slowly spread across the plate. If it sits there in one stiff mound, loosen that baby up!
What to Serve With Butternut Squash Risotto
This butternut squash risotto is plenty satisfying on its own, but it also plays very nicely with a protein or something fresh and green on the side. My baked rosemary chicken fits right in with those cozy fall flavours, while this crusted Parmesan fish is a great option when you want to keep things a little lighter.
For veggies, you can’t go wrong with steamed broccoli or a crisp garden salad. That little bit of freshness is especially nice next to the creamy rice, salty Parmesan, and sweet butternut squash.
NEW! NEW! NEW!
Fall Recipe Series
Check out my new series featuring easy and delicious fall recipes! You’ll find everything from cozy comfort food to seasonal favourites made for soaking up every last bit of fall.
Storage and Reheating
Risotto is definitely at its best fresh from the skillet, but leftovers are still worth saving! Store them in an airtight container in the fridge for up to 3 days. Just know that the rice will firm up quite a bit as it chills, so don’t expect it to come out of the fridge looking as loose and creamy as it did on day one.
To reheat, add the risotto to a skillet over medium low heat with a splash of broth and stir gently until warmed through. Add a little more broth as needed to loosen things back up and bring some of that creamy consistency back to life.
Frequently Asked Questions
more from the fall recipe series
Cozy season is in full swing over here! Keep the fall cooking going with more recipes from my fall recipe series:
- Pumpkin Turkey Meatballs. Savoury, juicy, and super moist.
- Sweet Potato and Pumpkin Soup. Creamy, cozy, and full of fall flavour.
Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.
Creamy Butternut Squash Mushroom Risotto
Video
Ingredients
- 4 cups chicken broth or vegetable broth (plus more as needed)
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp unsalted butter (divided)
- 2 cups peeled butternut squash (cut into ½-inch cubes)
- 8 ounces cremini mushrooms (sliced)
- ½ tsp kosher salt (divided, plus more to taste)
- Freshly ground black pepper (to taste)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 tsp fresh thyme leaves
- ½ tsp finely chopped fresh sage
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 1 tbsp chopped fresh parsley (optional, for serving)
Instructions
- Add the broth to a medium saucepan and bring it to a gentle simmer. Reduce the heat to low and keep warm while you make the risotto.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the squash, ¼ teaspoon salt, and a few cracks of black pepper. Cook for 8–10 minutes, stirring occasionally, until tender and golden. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the mushrooms and leave them undisturbed for 2–3 minutes. Continue cooking for another 5–7 minutes, stirring occasionally, until their liquid has evaporated and they’re deeply browned. Season with the remaining ¼ teaspoon salt and black pepper, then transfer to the plate with the squash.
- Reduce the heat to medium and add the remaining 1 tablespoon butter. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic, thyme, and sage and cook for about 30 seconds, until fragrant.
- Add the Arborio rice and cook for 1–2 minutes, stirring to coat the grains, until the edges look slightly translucent.
- Pour in the white wine and cook, stirring, until it is almost completely absorbed.
- Stir in about ¾ cup of warm broth. Once it is mostly absorbed, continue adding the broth about ½ cup at a time, allowing each addition to mostly absorb before adding the next. Stir regularly as the rice cooks.
- Continue adding broth and cooking for 18–22 minutes, or until the rice is creamy and tender with a slight bite in the center. You may need a little more or less broth depending on your pan, heat, and rice.
- When the rice is nearly done, gently fold in about two thirds of the cooked squash and mushrooms. Remove from the heat and stir in the Parmesan.
- Add another splash of warm broth as needed. The finished risotto should be creamy and loose enough to slowly spread rather than sit in a stiff mound. Taste and adjust the salt and pepper.
- Divide between bowls and top with the remaining squash and mushrooms, extra Parmesan, and chopped parsley, if using. Serve immediately.
Notes
Nutrition
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