Butternut Squash Risotto

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
Share This Recipe


Wild mushrooms:

Butternut Squash Puree:


  1. 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.
  2. 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.
  3. Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.

Butternut Squash Puree:

Yield: 2 to 3 cups
  1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.