Butternut Squash Risotto with Sautéed Mushrooms and Roasted Chicken

Butternut Squash Risotto with Sautéed Mushrooms and Roasted Chicken.JPG

A seasonal take on traditional risotto. This dish may take a little longer but don’t be intimidated as time doesn’t always translate to difficulty! The perfect amount of squash without becoming overbearing. Great to reheat for lunch the following day!

Serves 6⁣

⁣2 lbs butternut squash, peeled and diced⁣
Olive oil⁣
Kosher salt⁣
Black pepper⁣

6 cups chicken or vegetable broth⁣
4 Tbsp unsalted butter⁣
1 yellow onion, diced ⁣
1 shallot, diced ⁣
3 cloves garlic, diced ⁣
2 1/2 tsp kosher salt, divided⁣
1/4 tsp pepper ⁣
2 cups Arborio rice ⁣
1/2 cup grated Parmesan cheese plus extra for topping⁣
2 Tbsp avocado oil⁣
8 oz cremini mushrooms, stems removed and sliced ⁣
Chopped parsley ⁣or thyme ⁣

Preheat oven to 350 degrees.⁣

Like a cookie sheet with parchment paper. Spread butternut squash on cookie sheet. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Cook 35 minutes or until lightly browned and roasted.⁣

Once cooked, purée butternut squash in food processor or blender until smooth. ⁣

In a large saucepan, whisk together broth and butternut squash. Heat over medium and cover until ready to use. ⁣

Heat butter in a large skillet and over medium heat. ⁣
Add diced onions and shallots. Sauté until slightly starting to brown, about 5-7 minutes. Season with 1 tsp salt. Add garlic cook for 30 more seconds. Add rice to pan, stirring frequently so rice can start to slightly toast. ⁣

Very slowly, pour 2 cups of butternut squash broth into the rice. Add 1 tsp of salt, pepper and stir. Simmer over a medium low heat until rice absorbs the liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat. Set aside and prepare mushrooms.⁣

In a small skillet, heat avocado oil on high. Add mushrooms and remaining 1/2 tsp kosher salt. Sauté 5-7 minutes or until slightly browned. Try to avoid overcooking so mushrooms won’t become soggy. ⁣

Arrange risotto on serving bowls. Top with sautéed mushrooms, grated Parmesan cheese and chopped parsley or thyme.⁣

If choosing to serve with roasted chicken, see added steps below. Recommend beginning with chicken, allowing it to cook while preparing risotto.⁣

Roasted Chicken⁣

4 boneless, skinless chicken breasts⁣
Olive or avocado oil⁣
Kosher salt⁣
2 Tbsp dried basil or thyme (I also love Penzey’s Foxpoint seasoning)⁣
1 lemon ⁣


Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Place chicken breasts on cookie sheet and drizzle with olive oil (~1 tsp per breast). Sprinkle evenly with salt, pepper, and dried herbs. Squeeze juice of lemon over chicken.⁣

Bake for 20-25 minutes while prepping balance of dish.⁣12hReply

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