• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sugar And Salt Co.
  • About Me
  • Recipe Index
  • Work With Me
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Work With Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipe Index
    • Work With Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dishes

    Butternut Squash Risotto with Caramelized Mushrooms

    January 25, 2021 by demo

    Sharing is caring!

    • Facebook
    • LinkedIn
    • Email
    Jump to Recipe Print Recipe
     

    Risotto is the absolute best thing ever. Ever. EVER. It is [mostly] a one pot dish. It serves as a blank canvas for so many awesome veggies. AND, while most traditional risotto recipes require a lot of time standing over the stove, this recipe is done IN THE OVEN. Is your mind totally blown? If not, it should be. You get the same amazing creamy consistency, and you don’t have to spend hours standing over the stove!

    Don’t get me wrong, the traditional method is that way for a reason, and it is amazing, and I love it. But with three littles, I have no time for that! So, this oven method allows me to create a "fancy" meal in a short amount of time, and help my big kid with her homework while it cooks, so we’re all happy!

    Some things to note on here…I use avocado or grapeseed oil. You can ABSOLUTELY use olive oil, but I’ve been switching out most of the oil in my recipes for one of these higher smoke point options, because you don’t lose the integrity of the oil, and it does the job. Now, in recipes that aren't cooked or are cooked very quickly, please use good quality extra virgin olive oil. But in recipes that are cooked on the stove for an extended period of time or roasted at a high temp, I recommend an oil that has a higher smoke point.

     
     

    What you’ll need to make this mind-blowing risotto:

    • Avocado or Grapeseed oil
    • Small onion
    • Fresh Garlic
    • Coarse Kosher salt
    • Fresh ground black pepper
    • Reduced-sodium vegetable broth
    • Arborio rice (or other short grain rice)
    • Water
    • Butternut squash, peeled and cubed into 1-inch pieces
    • Mushrooms (I prefer to purchase a gourmet blend, but button or baby bellas are fine too!)
    • Dry white wine, divided
    • Fresh grated parmesan cheese
    • Unsalted butter, divided
    • Lemon zest (about 1 small lemon)
    • Fresh chopped thyme

    How to make this butternut squash risotto:

    Preheat the oven to 400°F.

    Heat 2 TBSP oil in a medium Dutch oven over medium-heat. Add 2 TBSP onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.

    Add the rice to the dutch oven. Cook, stirring constantly, 1-2 minutes or until the rice begins to smell slightly toasty. Stir in vegetable broth, cover tightly and place in the oven. Bake until rice is tender and cooked through, about 65-70 minutes.

    Roast the butternut squash. While the rice is cooking, place the butternut squash on a medium, foil-lined baking sheet and toss with 2TBSP of remaining oil and a bit of salt and pepper. Place in the oven, and roast for 20-25 minutes, until browned and tender. Remove from the oven, let cool slightly.

    Prepare the onions and mushrooms. While rice and butternut squash are in the oven, prepare the caramelized onions and mushrooms. Heat remaining oil and 1 TBSP of butter in a medium skillet over medium-high heat. Reduce the heat to medium-low, and add the onions. Cook, stirring often, 8-10 minutes, or until they begin to caramelize slightly. Add ¼ cup of white wine to deglaze the pan. Continue cooking for another 5 minutes to continue caramelizing the onions. Increase heat back to medium-high and stir in the mushrooms and a dash of salt. Cook, stirring often, 5-8 minutes. Add another ¼ cup of wine to the pan to deglaze once again. Cook for another 4-5 minutes or until mushrooms are tender and onions are caramelized. Remove from the heat and set aside until risotto is ready to eat.

    Combine everything together. Remove the pot of rice from the oven. Add butternut squash, water, parmesan cheese, remaining wine, remaining butter, lemon zest, and thyme. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

    Plate it up for an easy, restaurant quality meal at home! Divide risotto among 4-6 wide and shallow bowls. Top with onion and mushroom mixture and more parmesan cheese and thyme, if desired.

    As always let me know what you think in the comments and over on Instagram @thesugarandsalt_co!

     

    Butternut Squash Risotto with Caramelized Mushrooms

    Butternut Squash Risotto is sweet and savory all at once. This recipe is so simple, so delicious, and the perfect addition to your family meal rotation!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 30 mins
    Servings 4 servings

    Ingredients
      

    • 6 TBSP avocado or grapeseed oil, divided
    • 1 small onion, finely chopped, divided
    • 2-3 cloves fresh minced garlic
    • 1 TBSP coarse Kosher salt
    • 1 tsp fresh ground black pepper
    • 4 cups reduced-sodium vegetable broth
    • 1 ½ cups arborio rice (or other short grain rice)
    • 2 cups water
    • 1 each medium butternut squash, peeled and cubed into 1-inch pieces
    • 1 lb sliced mushrooms (I prefer to purchase a gourmet blend, but button or baby bellas are fine too!)
    • ¾ cup dry white wine, divided
    • ½ cup fresh grated parmesan cheese
    • 3 TBSP unsalted butter, divided
    • 2 tsp lemon zest
    • salt and pepper to taste

    Instructions
     

    • Preheat the oven to 400°F.
    • Heat 2 TBSP oil in a medium Dutch oven over medium-heat.  Add 2 TBSP onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
    • Add the rice to the dutch oven. Cook, stirring constantly, 1-2 minutes or until the rice begins to smell slightly toasty. Stir in vegetable broth, cover tightly and place in the oven.  Bake until rice is tender and cooked through, about 65-70 minutes.
    • While the rice is cooking, place the butternut squash on a medium, foil-lined baking sheet and toss with 2 TBSP of remaining oil and a bit of salt and pepper.  Place in the oven, and roast for 20-25 minutes, until browned and tender.  Remove from the oven, let cool slightly.
    • While rice and butternut squash are in the oven, prepare the caramelized onions and mushrooms. Heat remaining oil and 1 TBSP of butter in a medium skillet over medium-high heat. Reduce the heat to medium-low, and add the onions. Cook, stirring often, 8-10 minutes, or until they begin to caramelize slightly. Add ¼ cup of white wine to deglaze the pan. Continue cooking for another 5 minutes to continue caramelizing the onions. Increase heat back to medium-high and stir in the mushrooms and a dash of salt. Cook, stirring often, 5-8 minutes. Add another ¼ cup of wine to the pan to deglaze once again. Cook for another 4-5 minuts or until mushrooms are tender and onions are caramelized. Remove from the heat and set aside until risotto is ready to eat.
    • Remove the pot of rice from the oven. Add butternut squash, water, parmesan cheese, remaining wine, remaining butter, and lemon zest. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
    • Divide risotto among 4-6 wide and shallow bowls.  Top with onion and mushroom mixture and more parmesan cheese, if desired.
    Tried this recipe?Let us know how it was!

    More Main Dishes

    • Creamy Spinach Artichoke Pasta (Vegan!)
    • Maple Mustard Sauce
    • Finished spinach and feta keto zucchini boats
      Spinach and Feta Keto Zucchini Boats
    • Finished quinoa and chickpea salad with butternut squash
      Fall Quinoa and Chickpea Salad

    Primary Sidebar

    Erica from The Sugar and Salt Co

    Hi, I'm Erica! Hi! I'm Erica, the creator of the sugar + salt co! With my chef-inspired, gluten free recipes, I take the fear out of the kitchen for the everyday home cook. Thanks for stopping by!

    More about me →

    Popular Recipes

    • Final image of the gluten free chicken tenders. This image shows some beers that have been partially drunk, and a woman's hand dipping a chicken tender into some dipping sauce.
      Gluten Free Chicken Tenders
    • Finished gluten free pumpkin cheesecake cookies on a tray.
      Gluten Free Pumpkin Cheesecake Cookies
    • Dutch Oven Pot Roast with Butternut Squash
    • Finished gluten free apple cider donuts
      Gluten Free Apple Cider Donuts

    Latest Recipes

    • Banana Pudding Brownies
    • Whipped Goat Cheese with Honey
    • Close up hero image of a slice of gluten free oreo cheesecake. You can see the details of the cheesecake very close in this image.
      Gluten Free Oreo Cheesecake
    • Serving of peanut butter granola clusters with yogurt and mixed berries
      Peanut Butter Granola Clusters

    Footer

    ↑ back to top

    About

    • About

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Sugar and Salt Co.

    • Facebook
    • Pinterest
    • LinkedIn
    • Email