This Butternut Mushroom Risotto is so rich and flavorful, not to mention easy to make… you’re going to love it!
The ingredients are quite simple and easy to access year-round. If you want to shortcut, you can use frozen microwavable butternut squash to speed up the process!
Butternut Squash and Mushroom Risotto
Ingredients:
1 ½ Cups Risotto Rice
2 Cups Butternut Squash, Peeled and Sliced
3 Cups Chicken Stock
1 Cup Sliced Mushrooms
2 Tablespoons Dried Onion
1/3 Cup Butter
¼ Cup Vinegar
2 Tablespoons Dried Parsley
Salt and Pepper
Olive oil
Directions:
Place your butternut squash in a pot of boiling water until soft. Once soft, drain and set to the side.
In a pan drizzled with olive oil, place your rice and allow to cook on medium heat, constantly stirring for about two minutes.
Add your chicken broth, onion, parsley, salt and pepper, vinegar, and butter to the pan. Stir and allow to simmer on low for about 20-25 minutes or until rice is soft. If your rice starts to get too sticky and still isn’t soft enough, add ½ a cup of chicken broth at a time until finished.
Place your squash in a food processor and turn it into a puree. Add it to the pan along with your mushrooms. Stir and allow to simmer another 5-7 minutes.
Remove from heat when mushrooms are tender and serve warm. Delish!
Butternut & Mushroom Risotto
Incredibly flavorful and easy to make, this will soon be a family favorite!
Ingredients
- 1 ½ Cups Risotto Rice
- 2 Cups Butternut Squash, Peeled and Sliced
- 3 Cups Chicken Stock
- 1 Cup Sliced Mushrooms
- 2 Tablespoons Dried Onion
- 1/3 Cup Butter
- ¼ Cup Vinegar
- 2 Tablespoons Dried Parsley
- Salt and Pepper
- Olive oil
Instructions
Place your butternut squash in a pot of boiling water until soft. Once soft, drain and set to the side.
In a pan drizzled with olive oil, place your rice and allow to cook on medium heat, constantly stirring for about two minutes.
Add your chicken broth, onion, parsley, salt and pepper, vinegar, and butter to the pan. Stir and allow to simmer on low for about 20-25 minutes or until rice is soft. If your rice starts to get too sticky and still isn’t soft enough, add ½ a cup of chicken broth at a time until finished.
Place your squash in a food processor and turn it into a puree. Add it to the pan along with your mushrooms. Stir and allow to simmer another 5-7 minutes.
Remove from heat once mushrooms are tender and serve warm.
Notes
You can speed up cooking time by using frozen microwavable squash.
