Wednesday, October 1, 2014

Mushroom Risotto & Butternut Squash

                                Serves 4-6
The classic Italian rice dish made with Arborio rice. This recipe combines the sweet caramelization of butternut squash with the earthy characteristic of wild mushrooms to create a symphony of harvest flavors.
 Squash Puree:

3/4      pound butternut squash, can also substitute Kabocha or acorn squash, cut into 1/2 inch cubes.
A little olive oil and salt
3        cups chicken broth
3        cups vegetable broth
2        tablespoons butter
1        tablespoon olive oil
6        ounces  Shitake or other wild mushrooms (remove stems, slice, approx. 2 cups)
Splash of Pineau des Charentes
1/4      cup half and half
Salt and freshly ground pepper


1            teaspoon  butter
1            teaspoon olive oil
1/3        cup minced white onion
1-1/2     cup Arborio rice  (or rice of  your  choice)
1/2        cup of white wine
Parmesan cheese and parsley to garnish
 Squash Puree:

1 .   Preheat oven to 450ºF. Toss squash cubes in olive oil, season with salt. Place on baking sheet and cook until brown and tender. Allow to cool. Put in blender to make a puree and set aside.
2 .   Bring broth to a steady simmer in a medium size pot on top of the stove slow simmer.
3 .   Heat butter and olive oil in a small skillet. Add mushrooms and gently sauté until mushrooms are cooked. Deglaze with Pineau des Charentes, add cream and simmer until reduced slightly. Add salt and pepper to taste. Take off stove and set aside.

1 .   Meanwhile, heat butter and oil in a heavy, medium size wide-bottom pan. Add onion and sauté do not brown. Add rice, stirring all rice grains until translucent. Add white wine. Begin adding broth a ladle at a time, making sure each addition is absorbed, but not dry. Keep adding for approximately 18 20 minutes.
2 .    When rice is almost cooked, add squash puree and mushroom mixture. Stir in parmesan cheese to make creamy. Garnish with fresh parsley 


  1. Good morning, Nee:)
    What a lovely Risotto you prepared. I would never think to add Butternut Squash to Risotto but it seems to work splendidly here!

    I actually steamed some Butternut Squash last night and put it in the freezer. It steamed up so quickly I was quite surprised! (my first time cooking butternut:) In one of my cookbooks it said to cook Butternut Squash with a good oil because the oil helps the body absorb the Vitamin A.

    Of course mine is pureed now but, I may just need to buy another one and give this dish a try! Thanks so much for sharing, Nee...I'll be pinning this for sure!!!

    1. Good evening dear Louise ,
      I got the idea from hubby's step mom on our last visit . I added a few twists of my own ;- D .

      I too , steamed vegetables and put in the freezer , next to fresh and better than canned . I , too was surprised how quickly they cooked . I always use a good oil , most time I use Pure Virgin Olive oil . There is so many ways you can cook butternut squash .

      Thanks so much dear friend for stopping by and pin everything ... I am so bad . ~~Nee~~ (((HUGS)))

  2. I love risotto! But I don't believe I've ever had one with squash -- terrific idea. Tasty! Healthy! What more can one want? ;-) Thanks for a great recipe.

    1. Hi John , welcome back , hope you enjoyed NY and rested .
      What more can you want ... I dare say one of those famous KR cocktails and it's complete .
      Thanks for stopping by :)

  3. This sounds absolutely heavenly! Thanks for sharing!

    1. Hi Nellie , it's a wonderful and healthy dish . As the old saying goes , try it , you will like it . Thanks for stopping by :)

  4. Good afternoon Nee,
    Fabulous recipe! I love butternut squash and risotto! This is a wonderful dish of Mushroom Risotto & Butternut Squash together. it looks so delicious and good for you as well. This dish is truly a symphony of harvest flavors as you said. I am getting hungry just looking at this beautiful and colorful dish. Thanks for sharing your awesome recipe. Have a blessed day dear Nee.
    Dottie :)

  5. Good afternoon Dottie ,
    It's time to pull out the Dutch oven , slow cookers , etc. , it's comfort food time . I get a lot of my ideas from my kids , they love all types of veggies and fruit .
    The ingredients bring it all together and you can add a little heat if you like or put your own twist on it . Thank for stopping by and a blessed day to you . ~~Nee~~ ;- D

  6. I think adding butternut squash is really great :) I like risotto!

    1. Hi Medeja Deliciously good . Thanks for stopping by :)

  7. Hi Nee,
    Wow, that is a lovely dish of risotto! Adding butternut squash makes the dish looks so vibrant and beautiful and I'm sure delicious too! Thanks for sharing, hope you have a wonderful delicious weekend ahead!

    1. Hi Joyce , It's a dish worth trying , and a wonderful weekend to you thanks for stopping by :)

  8. Dear Nee, This is a wonderful recipe for the holidays. I really like risotto and it goes great with the squash.
    I love all the different squash there is to enjoy both sweet and savory.
    I hope you have a beautiful weekend dear Nee.
    Blessings, Catherine

    1. Dear Catherine , Comfort food and yes the colors is wonderful for the holidays . Squash is my go food ... thanks for stopping by and blessing to you dear :)


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