One-Pan Mushroom Harvest Risotto

This creamy one-pan mushroom harvest risotto brings out autumn’s coziest flavors in just about 50 minutes from start to finish. Packed with earthy mushrooms, tender butternut squash, and a generous shower of Parmesan, this risotto is a vegetarian comfort dish that always draws cheers at my dinner table.

The first time I made this was on a rainy October weekend and I could not believe how my kitchen smelled—my family now insists it kicks off our fall cooking every year

Ingredients

• Cremini or button mushrooms: fresh and firm these offer a deep earthy flavor
• Butternut squash: has natural sweetness and color choose one with matte skin no bruises
• Yellow onion: for a gentle flavor base look for a heavy onion with tight skin
• Fresh garlic: adds punch and depth pick plump cloves
• Fresh parsley and thyme: offer herbal brightness use perky leaves or sub dried thyme if needed
• Arborio rice: gives risotto its creaminess always choose short grain labeled for risotto
• Vegetable broth: quality broth is key for flavor warm it before you start
• Dry white wine: lifts everything crisp is best like Pinot Grigio or a dry Sauvignon Blanc
• Parmesan cheese: freshly grated for melt this adds nutty notes a vegan parm substitute works well too
• Unsalted butter: for glossy richness plant margarine is fine for dairy free
• Olive oil: helps sweat aromatics look for extra virgin with a green smell
• Salt and black pepper: for seasoning use kosher salt and freshly cracked pepper for best bite

Instructions

Prepare the Pan:

In a large deep pan warm olive oil with one tablespoon butter over medium heat until the butter foams This combo sets a silky base for the aromatics

Sauté the Aromatics:

Add chopped onions Stir and sweat gently for two to three minutes until soft and see through This slow start is essential so the onion sweetens but does not brown

Build Vegetable Flavor:

Add garlic followed by mushrooms and butternut squash Cook and stir for five to seven minutes The mushrooms should release their moisture and shrink while the squash starts to lose firmness

Toast the Rice:

Add arborio rice to the pan Stir constantly for two minutes until each grain is opaque and glossed Toasting brings out the rice’s natural nuttiness and helps it keep its bite

Deglaze with Wine:

Pour in white wine Stir as it simmers and watch for most of the liquid to evaporate The wine’s acidity brightens the richness and helps scrape up flavor from the pan

Simmer and Stir:

Begin adding hot vegetable broth one ladle at a time Stir as it absorbs and repeat Do not rush Each time the broth is mostly absorbed add more Keep this up for twenty to twenty five minutes until the rice is creamy and the squash is fork tender This is where classic risotto creaminess develops through patience and stirring

Finish and Rest:

Stir in the last tablespoon butter Parmesan parsley and thyme Season generously with salt and black pepper Mix to a glossy finish Take the pan off heat cover and let it rest for two minutes This little break makes the risotto extra creamy

Serve and Garnish:

Spoon onto warm plates Top with a sprinkle of more parsley and extra Parmesan if you like Serve straight from the pan while steaming hot

My family loves when the kitchen smells like herbs and mushrooms and we always sneak bites before it hits the table—it has become one of those comforting rituals that everyone gathers around for on cold nights.

Storage Tips

Cool leftovers to room temperature then transfer to an airtight container in the fridge It stays good for up to four days For longer storage freeze individual servings and reheat gently on the stove with a splash of broth to bring back its creaminess

Ingredient Swaps

Do not have butternut squash Use sweet potato or even carrots out of season Try shiitake or portobello mushrooms instead of cremini A splash of apple cider can replace wine for a non alcoholic version Nut based cheese shreds also melt well for dairy free

Serving Suggestions

Serve with a bright green salad and citrusy vinaigrette or tuck it alongside roasted chicken for omnivores A bitter radicchio side works great with the creamy rice For a special meal sprinkle with toasted walnuts or crispy fried sage leaves

Cultural Notes

Risotto is classic comfort from Northern Italy where short grain rice and autumn harvests meet at the table The steady stirring brings not only creaminess but a bit of ritual I love the way each family puts its own spin on what vegetables or herbs make it into the pan

Seasonal Adaptations

Fresh peas in spring or asparagus tips are beautiful swaps Summer brings corn kernels for a touch of sweetness In winter add wilted kale or Swiss chard at the end for more greens

Three recipe notes

Work slowly with the broth do not rush the absorption Reserve a handful of mushrooms to pan fry at the end as a fancy topping This risotto is a wonderful way to clean out the vegetable drawer

Success Stories

The feedback from friends and readers is always strong about this recipe Several have told me they were frightened of risotto but now feel like kitchen pros after making this pan There is something magical about transforming humble rice into a dish worthy of a dinner party

Freezer Meal Conversion

Scoop cooled risotto into freezer bags and flatten for quick thawing It reheats beautifully on the stove Just add a splash of hot broth and stir It is not quite as luscious as fresh but always satisfying on busy nights

This risotto brings warmth to even the chilliest night. Once you taste that creamy spoonful, you will want to make it part of your autumn tradition.

Common Recipe Questions

→ How can I make this risotto vegan?

Swap the butter for vegan margarine and use plant-based Parmesan. The flavors remain rich and creamy.

→ Can I add extra vegetables?

Yes, wilted spinach or kale can be stirred in with the herbs for added greens and nutrients.

→ What kind of mushrooms work best?

Cremini or button mushrooms are ideal, but you can use a mix for deeper flavor and texture.

→ What wine pairs well with this dish?

Crisp whites such as Pinot Grigio or Chardonnay complement the creamy, earthy risotto perfectly.

→ How do I achieve creamy risotto texture?

Gradually add warm broth, stirring often, to release the rice's starches and create a creamy consistency.

→ Can I substitute butternut squash?

Yes, diced sweet potato makes a great substitute, adding similar sweetness and color.