Butternut Squash Risotto With Mushrooms

Name: Butternut Squash Risotto With Mushrooms
Cuisine: Italian
Ingredients: 1 pound butternut squash, peels and seeds removed, roughly chunked; 1/4 cup olive oil; 1 pound mixed wild mushrooms, especially oyster, shiitake, and chanterelles; 1 pinch salt and pepper, plus more to taste; 4 shallots; 4 cloves garlic; 2 stalks celery; 4 tablespoon unsalted butter; 4 fresh bay leaves; 1/2 teaspoon dried thyme; 2 cup arborio rice; 1/2 cup white wine; 6 to 8 cup chicken stock, heated; 1/2 cup heavy cream; 1 egg yolk; 1/2 cup freshly grated Pecorino Romano, plus more to taste

Instructions

What I love most about this risotto is that it feeds a large horde of people in one fell swoop. That’s my holiday dinner party trick: When in doubt, serve rice. It fills people up and lets you focus on other aspects of the night, like the cheese board, salad, and dessert. But this risotto is also simple enough to manage on a weeknight, should you be of the camp that finds great solace and comfort in stirring rice for 18 minutes straight. You can pour yourself a glass of wine, turn on the music, and stir your way to relaxation.

Updated at: Wed, 20 Aug 2025 23:01:34 GMT