Butternut Squash Risotto With Caramelized Onions and Mushrooms

Erica Hopper
by Erica Hopper
4 Servings
1 hr 45 min

Risotto is the absolute best thing ever. Ever. EVER. It is a one pot dish. It serves as a blank canvas for so many awesome veggies. AND, while most traditional risotto recipes require a lot of time standing over the stove, this recipe is done IN THE OVEN. Is your mind totally blown? If not, it should be. You get the same amazing creamy consistency, and you don’t have to spend hours standing over the stove!Don’t get me wrong, the traditional method is that way for a reason, and it is amazing, and I love it. But with three littles, I have no time for that! So, this oven method allows me to create a fancy meal in a short amount of time, and help my big kid with her homework while it cooks. We’re all happy!

Some things to note on here...I use avocado or grapeseed oil. You can ABSOLUTELY use olive oil, but I’ve been switching out most of the oil in my recipes for one of these higher smoke point options, because you don’t lose the integrity of the oil, and it does the job. Now, in salad dressing or something that is going to be cooked quickly, please use good quality extra virgin olive oil. But in things that are cooked on the stove for a while or roasted at a high temp, I recommend an oil that has a higher smoke point.

Enjoy! And let me know what you think over on Instagram @sugarandsalt_co

Butternut Squash Risotto With Caramelized Onions and Mushrooms
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 90 Minutes Total time: 1 hr 45 min
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For the Risotto
  • 6 TBSP avocado or grapeseed oil, divided
  • 1 small onion, finely chopped, divided
  • 2-3 cloves fresh minced garlic
  • 1 TBSP coarse Kosher salt
  • 1 tsp fresh ground black pepper
  • 4 cups reduced-sodium vegetable broth
  • 1 ½ cups arborio rice (or other short grain rice)
  • 2 cups water
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb. sliced mushrooms (I prefer to purchase a gourmet blend, but button or baby bellas are fine too!)
  • ¾ cup dry white wine, divided
  • ½ cup fresh grated parmesan cheese
  • 3 TBSP unsalted butter, divided
  • more Kosher salt and pepper, to taste
To prepare
Preheat the oven to 400°F.
Heat 2 TBSP oil in a medium Dutch oven over medium-heat. Add 2 TBSP onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
Add the rice to the dutch oven. Cook, stirring constantly, 1-2 minutes or until the rice begins to smell slightly toasty. Stir in vegetable broth, cover tightly and place in the oven. Bake until rice is tender and cooked through, about 65-70 minutes.
While the rice is cooking, place the butternut squash on a medium, foil-lined baking sheet and toss with 2TBSP of remaining oil and a bit of salt and pepper. Place in the oven, and roast for 20-25 minutes, until browned and tender. Remove from the oven, let cool slightly.
While rice and butternut squash are in the oven, prepare the caramelized onions and mushrooms. Heat remaining oil and 1 TBSP of butter in a medium skillet over medium-high heat. Reduce the heat to medium-low, and add the onions. Cook, stirring often, 8-10 minutes, or until they begin to caramelize slightly. Add ¼ cup of white wine to deglaze the pan. Continue cooking for another 5 minutes to continue caramelizing the onions. Increase heat back to medium-high and stir in the mushrooms and a dash of salt. Cook, stirring often, 5-8 minutes. Add another ¼ cup of wine to the pan to deglaze once again. Cook for another 4-5 minuts or until mushrooms are tender and onions are caramelized. Remove from the heat and set aside until risotto is ready to eat.
Remove the pot of rice from the oven. Add butternut squash, water, parmesan cheese, remaining wine, remaining 2 TBSP of butter, and lemon zest. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Divide risotto among 4-6 wide and shallow bowls. Top with onion and mushroom mixture and more parmesan cheese, if desired.
Erica Hopper
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  • Lee Rakoskie Lee Rakoskie on Feb 03, 2021

    If you skip the butternut squash (do not care for it) does it change any measurements for the water and wine?

    • Erica Hopper Erica Hopper on Feb 07, 2021

      No, I would still use the same amounts. If you don't care for butternut squash, I would recommend trying something like sweet potatoes. I've made this with sweet potatoes before as well, and it's delicious! I would peel the sweet potatoes.

  • Interesting that you mentioned the olive oil. Yesterday I was talking to a woman on here- she deep fries chicken in olive oil to an internal temp of 170°. I told her maybe cooking isnt really her thing. She did not like that🤣

    • See 4 previous
    • Not to mention the smoke it puts off. Not exactly appetizing