Creamy Butternut Squash Mushroom Risotto

Side view of butternut squash and mushroom risotto on a plate with Parmesan, fresh herbs, and parsley.

Creamy Butternut Squash Mushroom Risotto

Creamy butternut squash mushroom risotto with tender Arborio rice, golden squash, browned mushrooms, and plenty of Parmesan in every bite.

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

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

Use Arborio rice. Its starchiness is what gives risotto that signature creamy texture without adding heavy cream.

Brown the veggies separately. Give the squash time to caramelize and the mushrooms room to release their moisture and properly brown before adding them to the risotto.

Keep extra broth handy. You may need slightly more than 4 cups depending on your pan, heat, and rice. Let the texture tell you when it’s done.

Don’t overcook the rice. Aim for tender grains with a slight bite in the center. Risotto should be creamy and loose, never mushy or stiff.

Serve it right away. Risotto thickens quickly as it sits, so loosen it with a splash of warm broth just before serving if needed.

Store leftovers for up to 3 days. Refrigerate in an airtight container and reheat gently with a splash of broth to bring back some of that creaminess.

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