One-Pan Mushroom Harvest Risotto (Print Version)

Creamy mushroom risotto with butternut squash and herbs for a warming, flavorful vegetarian main dish.

# What You’ll Need:

→ Fresh Produce

01 - 9 ounces cremini or button mushrooms, sliced
02 - 7 ounces butternut squash, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Grains

07 - 1 and 1/2 cups arborio rice

→ Liquids

08 - 4 cups vegetable broth, heated
09 - 1/2 cup dry white wine

→ Dairy

10 - 1/2 cup freshly grated Parmesan cheese or vegan alternative
11 - 2 tablespoons unsalted butter or vegan margarine

→ Pantry

12 - 2 tablespoons olive oil
13 - Salt and black pepper, to taste

# How to Make It:

01 - Heat olive oil and 1 tablespoon of butter in a large, deep sauté pan over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic, sliced mushrooms, and diced butternut squash. Stir and cook for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in arborio rice and cook for 2 minutes to coat the grains and lightly toast.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add hot vegetable broth one ladle at a time, stirring frequently. Let the liquid absorb before each addition. Continue for 20 to 25 minutes until rice is creamy and al dente and squash is tender.
06 - Stir in remaining tablespoon butter, grated Parmesan, chopped parsley, and thyme. Season generously with salt and black pepper.
07 - Remove pan from heat, cover, and let risotto rest for 2 minutes. Serve garnished with extra parsley and additional Parmesan as desired.

# Additional Tips::

01 -
  • Uses just one pan so clean-up is a breeze
  • Brings together hearty vegetables and warming herbs for rich flavor
  • Perfect for using up fall produce or whatever mushrooms you find
  • Customizable for vegetarian or vegan diets without fuss
  • Great for beginners learning risotto’s rhythm
  • It just tastes like home by the fire on a chilly night
02 -
  • Naturally gluten free and vegetarian easily made vegan
  • Filling enough for a main but elegant enough for guests
  • Freezes well in single portions for easy make ahead meals
  • Arborio rice is my favorite part here watching the grains transform into creamy goodness with each ladle of broth and patient stirring always reminds me of making risotto with my grandmother on Sunday evenings
03 -
  • Keep the broth warm at all times or the cooking stops and your rice will get unevenly cooked
  • If you like bigger mushroom pieces add half at the start and half halfway through
  • Resting the risotto covered for just two minutes at the end is the secret to maximum creaminess

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