Creamy Squash & Mushroom Risotto

Risotto hails from Northern Italy, where patient stirring of starchy Arborio rice yields its signature silkiness. This cozy version folds in sweet butternut squash and earthy mushrooms with sage and thyme for a deeply savory autumn bowl.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 68g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups Arborio rice
• 1 lb peeled cubed butternut squash
• 8 oz mixed mushrooms
• 1 small yellow onion
• 3 garlic cloves
• 8 leaves fresh sage
• 1 tsp fresh thyme
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 5 cups warmed vegetable broth
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped toasted hazelnuts

Instructions

1. 1Place half of the cubed butternut squash in a small saucepan with a splash of broth; simmer 12 to 15 minutes until very soft, then mash or blend into a smooth puree and set aside.
2. 2Warm the remaining vegetable broth in a separate saucepan and keep it at a bare simmer on a back burner.
3. 3Heat olive oil in a wide heavy pot or Dutch oven over medium heat; add finely diced onion and cook 4 minutes until translucent.
4. 4Add the remaining squash cubes and sliced mushrooms; sauté 6 to 7 minutes until the squash begins to soften and mushrooms brown lightly.
5. 5Stir in minced garlic, chopped sage, and thyme; cook 1 minute until aromatic.
6. 6Add the Arborio rice and toast it, stirring constantly, for 2 minutes until the edges of the grains look translucent.
7. 7Pour in the white wine and stir until it is fully absorbed and the alcohol scent fades, about 2 minutes.
8. 8Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next; continue this process 18 to 22 minutes until the rice is creamy and al dente.
9. 9Stir in the reserved squash puree, nutritional yeast, lemon juice, salt, and pepper; cook 2 more minutes until the risotto is luxuriously creamy without any dairy.
10. 10Remove from heat, cover, and let rest 2 minutes; divide into warm bowls and finish with toasted hazelnuts and a few extra sage leaves.