Recipe courtesy of Emeril Lagasse
1 hr 35 min
15 min
1 hr 20 min
4 to 6 servings


  • 3 tablespoons unsalted butter
  • 1/2 cup minced shallots
  • 1 teaspoon salt, divided
  • 2 cups Canaroli rice
  • 1/2 cup dry white wine
  • 1 cup butternut squash puree, recipe follows
  • 4 to 6 cups rich chicken stock, hot
  • 1/2 cup grated Parmigiano-Reggiano, plus more for garnishing
  • Freshly ground black pepper
Wild mushrooms:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound fresh wild mushrooms, trimmed of stems and sliced if necessary
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs rosemary, finely chopped
  • Salt and freshly ground black pepper
Butternut Squash Puree:
  • 1 large butternut squash (about 2 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon thyme honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 sprigs thyme
  • 4 sprigs rosemary


Wild mushrooms:

Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.

For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.

Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.

Butternut Squash Puree:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Rub the cut side of both squash halves with the olive oil and honey. Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash. Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour. Set aside to cool. Remove the herb sprigs and discard. Scoop the squash out of the shell and puree in the food processor. Add a little extra salt, pepper or honey, to taste.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Creamy Gorgonzola and Portobello Mushroom Risotto

Recipe courtesy of Nadia G

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Potato Risotto with Pan-Grilled Lamb Sausages

Recipe courtesy of Chuck Hughes

Roasted Butternut Squash Risotto

Recipe courtesy of Tiffani Thiessen

Butternut Squash Risotto

Recipe courtesy of Rob Feenie


Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here