Butternut Squash and Mushroom Risotto with Sage makes a delicious fall dinner or side dish that is sure to be a crowd pleaser!
I don’t think we’ve ever talked about my love affair with Risotto. It is my absolute FAVORITE Italian dish, EVER!!! A creamy rice that doesn’t actually contain any creamy ingredients, but still has the creamy & rich consistency of comfort food. I make it kind of regularly. And by kind of, at least once a month. It often makes it’s way on the dinner table as a side dish, or as the star dish. I know several people who are intimidated by making risotto, but you shouldn’t be!! I’ll give you my “fool-proof” method that requires attention, but is sooooo worth it. I’ve added some fall deliciousness here with butternut squash, mushrooms, and sage.
The key to making a perfect risotto is to stir, stir, and stir some more!! So you start by sautéing the butternut squash and mushrooms, then add in the risotto. Arborio rice is what is used in risotto and can be found in most grocery stores. After the veggies and risotto sauté a few minutes, begin the first round of liquid. I always start mine with a dry white wine (occasionally a red wine if the flavors work). Wait until the liquid is absorbed before adding the next round of liquid! After the wine, I add in vegetable (sometimes chicken) stock, one cup at a time. Wait until the liquid has absorbed in each round before adding more stock. Total cook time for risotto is right around 30 minutes. So worth it you guys!! You will start to notice a creamy texture. Once my risotto was done cooking, I tossed in some fresh sage. Parmesan cheese is also fabulous, but not necessary.
Serve hot! Enjoy 🙂
Butternut Squash and Mushroom Risotto with Sage
- 3 tbsp olive oil
- 1 small yellow onion chopped
- 2 cloves garlic crushed
- 10 oz sliced mushrooms
- 12 oz butternut squash cut into small squares
- 1.5 cups arborio rice
- 1 cup dry white wine
- 5-6 cups vegetable or chicken stock at room temperature or heated
- 3 tbsp chopped fresh sage
Begin by heating the olive oil in a large heavy bottomed saucepan over medium high heat. Add the onion, and sauté for a few minutes. Add the mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). Add the garlic and arborio rice, stir well and cook for about another minute.
Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. I used right between 5 and 6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is right around 30 minutes.
Top with fresh chopped sage, and parmesan cheese (optional).