Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto. Source: EatingWell Magazine, September/October 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

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  • Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

  • Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Tips

Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

Nutrition Facts

405 calories; total fat 10.1g 15% DV; saturated fat 2.6g; cholesterol 9mg 3% DV; sodium 1174mg 47% DV; potassium 788mg 22% DV; carbohydrates 64.1g 21% DV; fiber 4.9g 19% DV; sugar 6g; protein 12.4g 25% DV; exchange other carbs 5; vitamin a iu 11398IU; vitamin c 24mg; folate 57mcg; calcium 148mg; iron 2mg; magnesium 58mg; thiaminmg.

Reviews (16)

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16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/13/2018
I've made this recipe numerous times... YUM YUM!!!! Used delicata squash tonight (usually use butternut). Delicious as always!!!! Read More
Rating: 2 stars
12/30/2015
Average for amount of work I thought the recipe would be delicious but it was just average. For the amount of time it took me to make this and reduce the wine each time by 1/2 cup I would never make it again. There are lots of other vegetarian recipes out there that make delicious meals. Cons: Takes a long time for little flavor Read More
Rating: 5 stars
10/27/2013
Loved this recipe I roasted the squash first which made it easier to cut and also allowed the sweet flavor of the squash to infuse the risotto. Pros: Healthy and Delicious Cons: None Read More
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Rating: 4 stars
02/04/2012
I followed another reviewer's advice and cut ths squash into smaller cubes. I could't find shiitake so I used small portabella and fresh thyme along with homemade chicken stock. Very tasty very satisfying. Read More
Rating: 5 stars
01/09/2012
Delicious and creamy not heavy This was delicious. I added a little extra squash as well as some vegan ground beef. It was satisfying and made for a good dinner by itself. Read More
Rating: 5 stars
12/12/2011
I loved this This recipe was so tasty! I have never cooked risotto or cooked with butternut squash but this recipe was easy. I cut the squash in 1/2 cubes and it came out perfectly. Otherwise I followed the instructions exactly. The saffron added great flavor. I was surprised at how the flavor of butternut squash ran through the entire dish making it almost candied. I highly recommend. Pros: delicious Cons: time consuming Read More
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Rating: 5 stars
11/27/2011
My first risotto I'm new to this and I think I did everything right and it was delicious. I doubled the rice portion and tripled the mushroom portion because I had a surplus of both. I feel like the squash doesn't add much to the recipe but it's also my first time experimenting with butternut squash. I did what others recommended - I parboiled the squash and I think it may have been better if I made much smaller cubes of the squash. Pros: Easy and delicious Cons: May need larger portions Read More
Rating: 5 stars
11/23/2011
Came out great Followed the recipe with a few minor changes. I did listen to previous reviews and cut the squash up smaller. Cooked it for longer than 5 minutes just to make sure it would be cooked all the way by the end. Used baby bella mushrooms instead. Even though it's not eating well I added two tablespoons of butter when I added the cheese at the end. Pros: Budget friendly Read More
Rating: 5 stars
10/30/2011
Very good and fairly easy to make. Like any risotto it is a little time consuming. Highly suggest chopping the butternut squash and mushrooms in small pieces. Didn't use the saffron. Oh and the left overs were good the next day. Would totaly make again. Read More
Rating: 5 stars
10/30/2011
Yes it is time consuming I agree. However I think this recipe is worth it. I used the saffron and found this recipe to be very tasty! Leftovers were great the next day. Wonderful winter comfort food. Sip wine while you're cooking and you won't notice the length it takes to prepare. Read More
Rating: 5 stars
10/30/2011
This risotto was delicious & full of flavor. I ended up using an additional cup of stock just fyi. Although any risotto is a time consuming procedure it is definitely worth the efforts. And the best part is drinking the rest of the bottle of wine you didn't use in the recipe. Read More
Rating: 5 stars
10/30/2011
I tripled the recipe. Definitely too a long time but came out great. Everyone loved it at the party. I would probably chop the squash into smaller pieces if you don't want large chunks of squash when you are done. I would probably add more wine....definitely add more salt (if you use low sodium broth) and well I probably put in extra cheese and oil. But I guess that takes away from the whole eating well....delicious. Read More
Rating: 5 stars
10/29/2011
My sister sent me the recipe over Facebook. She's been buying the squash pre-chopped I bought a whole squash and she told me that I have to bake it before chopping. That should be specified in the instructions because it's taking a while for them to soften up and it was extremely hard to cut even with miracle-blade knives. Read More
Rating: 5 stars
10/29/2011
This was really tasty. I would only suggest chopping the squash smaller or par-boiling it for 10 minutes before adding it because it was just a tad undercooked when the rice was finally done. I am also in favor of adding more wine...perhaps 1 c. rather than just a 1/2 cup. Read More
Rating: 5 stars
10/29/2011
SO good! I used sauteed summer squash instead of butternut and added some cooked chicken strips in the last addition of broth. It was great and a great next-day packed lunch too. Pros: Reheats well savory and delicious Cons: Takes forever to cook Read More
Rating: 5 stars
10/29/2011
Tasty and easy! I really loved this recipe. This was my first risotto recipe that I made it myself and I absolutely loved it. The risotto came out very flavorful and creamy - it did take time to cook up but recipe and ingredients are simple enough that I didnt' have to buy any extra herbs and seasoning that i might not use again. Great budget saver! Pros: healthy great lunch and dinner Cons: it's time consuming to cut up kuri kabocha Read More