Butternut Squash & Mushroom Risotto

Those who like the naturally sweet flavor of butternut squash will love this easy-to-make recipe. Mushrooms add a slightly earthy and delicious addition to the Arborio rice, an Italian rice that when cooked in liquid, not only expands but releases a starch that creates a creamy and comforting texture.

Preparation time: 30 minutes

Yield: 4 Main Dish Servings


  • 3 cups butternut squash, cut into ¼” cubes
  • 1/4 pound cremini mushrooms
  • 1 cup yellow onion, diced
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon rosemary or sage, minced
  • 4 cups warmed chicken broth
  • 1 cup Arborio rice
  • 1 teaspoon, salt (more to taste)
  • Black pepper (to taste)


  • 1/2 tablespoon chopped parsley or sage (for garnish)
  • Pecorino Romano cheese, grated on top


In a saucepan, heat the broth over medium-high heat.  Once heated simmer on low heat.

In a large skillet heat the oil over medium heat.  Add the onion, salt and pepper and cook for 2-3 minutes.  Add the squash and mushrooms and cook for 6-8 minutes.  Add the garlic, rosemary and rice, stirring for one minute.

Add the broth, 3/4 cup at a time, stirring continuously, allowing the broth to be absorbed before adding the next 3/4 cup. Continue this process until the squash is tender and the risotto is soft and creamy.

Salt and pepper to taste, garnish as desired and serve.