Best 4 Mushroom And Butternut Squash Risotto Recipes

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Welcome to the world of culinary excellence, where flavors dance on your palate and textures create a symphony of sensations. Today, we embark on a journey to discover the secrets of crafting the perfect mushroom and butternut squash risotto, a dish that combines the earthy charm of mushrooms with the sweet, nutty richness of butternut squash, all harmoniously united in a creamy risotto embrace. As we delve into the intricacies of this culinary masterpiece, you'll learn how to select the finest ingredients, master the art of risotto cooking, and elevate your dish with a symphony of flavors and textures that will leave you craving for more. So, prepare your taste buds for an unforgettable adventure as we unveil the secrets of creating the most exquisite mushroom and butternut squash risotto.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.

Provided by LoveNRoquette

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

3 ounces dried sliced shiitake mushrooms
4 cups water
4 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon maple syrup
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups Arborio rice
1 cup dry white wine
1 (4 ounce) container crumbled Gorgonzola cheese
salt and ground black pepper to taste
½ cup chopped fresh flat-leaf parsley

Steps:

  • Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
  • Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  • Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  • Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
  • Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 64.6 g, Cholesterol 21.2 mg, Fat 10.2 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.7 g, Sodium 257 mg, Sugar 4.5 g

MUSHROOM AND BUTTERNUT SQUASH RISOTTO



Mushroom and Butternut Squash Risotto image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
2 medium shallots, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan, plus more for passing
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
  • Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
  • Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
  • Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.

BUTTERNUT SQUASH AND MUSHROOM RISOTTO



Butternut Squash and Mushroom Risotto image

A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.

Provided by ewolodzko

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15

vegetable oil or canola oil
2 cups butternut squash, in 1/2 inch cubes
1 1/2 cups shiitake mushrooms, chopped small
1 tablespoon butter
1 tablespoon thyme
salt
pepper
olive oil
1 cup shallot, finely chopped
1/4 cup parsley, chopped (plus extra for garnish)
2 cups arborio rice
1 cup Chardonnay wine
4 cups chicken broth
2 tablespoons butter
1/8 cup romano cheese, finely grated

Steps:

  • Steps #2 through #6 are for the Veggies.
  • In a medium-large skillet, heat a thin film of oil on medium-high heat.
  • Add mushrooms. Sauté until oil absorbed (about 1 minute).
  • Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
  • Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
  • Add to risotto in step #14 below.
  • Steps #8 through #16 are for the Risotto.
  • Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
  • In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
  • Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
  • Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
  • Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
  • You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
  • When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
  • When rice is done, turn off heat. Stir in butter and cheese.
  • Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1

ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA



ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA image

Categories     Mushroom     Simmer

Yield 4 main courses

Number Of Ingredients 19

1 tablespoon olive oil
4 tablespoons butter
2 tablespoons unsalted butter
1 tablespoon brown sugar
2 cups butternut squash, peeled and cut into ½ inch cubes
2 teaspoons garlic, finely minced
4 ounces shiitake mushrooms, de-stem, clean, cut in ½ and slice thinly (can substitute baby bella)
6 ounces crimini mushrooms, clean, cut in ½ and slice thinly
4 ounces pancetta, finely chopped
3/4 cup onion, finely chopped (or shallots)
1 ½ cups Arborio rice (my favorite is Vialone Nano)
½ cup chardonnay wine
4 cups of hot chicken stock, low salt
2 cups of hot beef stock
2 tablespoons fresh lemon thyme, finely chopped
¼ cup Parmesan Reggiano, finely grated
salt and pepper
Chopped fresh parsley (if avail)
Sage finely chopped

Steps:

  • Pre-heat an oven to 400 degrees. Heat 2 tablespoon unsalted butter in a 10" oven proof skillet on med-high heat and add the squash. Sauté the squash, shaking the pan, until it starts to brown, approximately 5 minutes. Remove the pan from the stove and place it in the pre-heated oven for 8 to10 minutes, until the squash is tender but not too soft. Take the pan from the oven and immediately add the 2 teaspoons of garlic. Gently stir the garlic into the squash. Set aside. Heat 2 tablespoons of butter in a 12" skillet on medium high heat. When the foam subsides add all the mushrooms, a sprinkle of salt and a little pepper and sauté stirring often until the mushrooms lose their liquid and begin to brown. Cook 1 minute more, remove from the heat and set aside Sauté the pancetta in a heavy 4 quart pan (non-stick is best), on medium heat, in 1 tablespoon of olive oil until brown. Add the onion and sauté a few minutes until the onion is soft. Add the rice, stirring constantly, and cook for 2 minutes, until the grains are somewhat opaque. Pour in the wine and simmer, stirring, until the wine is almost completely absorbed. Then add about 1 cup of hot stock to the rice and cook, stirring often, until the stock is absorbed. DO NOT let the rice stick to the bottom or sides of the pan. Add more stock as soon as the previous addition is absorbed. After 20 minutes most of the stock will be used and the rice will be tender with just a little bite. At this point, gently stir in the sage, the roasted butternut squash and the mushrooms. Add another ½ cup of stock, the parmesan cheese and 2 tablespoons of butter and stir gently to blend. Taste for salt and pepper. The rice should be creamy and tender. Divide the rice among heated shallow bowls and serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling when you're cooking.
  • Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the risotto from sticking.
  • Toast the rice: This will help to develop its flavor and give it a slightly nutty taste.
  • Add the liquid gradually: Don't pour all of the liquid in at once. Instead, add it in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too mushy.
  • Stir constantly: This is the key to making a creamy risotto. Stir the rice constantly with a wooden spoon or spatula to help release the starch and create a smooth, creamy texture.
  • Don't overcook the rice: Risotto should be cooked al dente, with a slightly firm bite to it. If you overcook it, it will become mushy.
  • Finish with butter and cheese: Once the risotto is cooked, stir in some butter and grated Parmesan cheese. This will help to add flavor and richness to the dish.

Conclusion:

Mushroom and butternut squash risotto is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With its creamy texture, savory flavor, and hearty ingredients, this risotto is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give mushroom and butternut squash risotto a try. You won't be disappointed!

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