Butternut squash risotto


This delightful Butternut Squash risotto combines the velvety goodness of roasted butternut squash with the creamy richness of Arborio rice, creating a symphony of flavors and textures that will captivate your taste buds. Topped with perfectly sautéed oyster mushrooms for a satisfying crunch, this recipe is a culinary masterpiece that’s both comforting and elegant. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3



🌱600 g butternut squash, cubed

🌱200 g arborio rice

🌱800 ml veggie stock (or water)

🌱2 Tbsp cashew cream

🌱6 Tbsp olive oil

🌱1 onion

🌱3 cloves garlic

🌱Salt and pepper to taste

🌱Fresh thyme sprigs

How to prepare:

  1. Begin by preheating your oven to 210 degrees Celsius (410 degrees Fahrenheit).
  2. Place the cubed butternut squash on a baking tray lined with parchment paper.
  3. Drizzle the squash with 2 tablespoons of olive oil, and season with salt and pepper.
  4. Roast the squash in the preheated oven for about 25 minutes until it becomes tender and slightly caramelized.
  5. Once the squash is done, transfer it to a food processor.
  6. Add the cashew cream to the roasted squash and blend until you achieve a creamy paste. Set this aside.
  7. Now, let’s start preparing the risotto. In a large saucepan, heat the olive oil over medium heat.
  8. Add the finely chopped onion and sauté until it becomes translucent.
  9. Stir in the minced garlic and cook for an additional minute until fragrant.
  10. Add the arborio rice to the pan and stir well to coat it with the olive oil and onion mixture. Continue to cook for 2-3 minutes until the rice becomes lightly toasted.
  11. Gradually add the vegetable stock (or water) to the rice, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente
  12. Add a few sprigs of fresh thyme to infuse flavor into the risotto.
  13. Once the rice is perfectly cooked, stir in the butternut squash puree and mix until well combined.
  14. Now, let’s prepare the oyster mushrooms. Cut them in half lengthwise and create fine crosshatch patterns on the surface with a knife.
  15. Heat a small amount of olive oil in a separate pan over medium-high heat. Add the prepared oyster mushrooms and sauté them until they become golden brown and crispy. Season with salt and pepper.
  16. To serve, spoon the creamy butternut squash risotto onto your favorite plate. Top it with the golden-brown oyster mushrooms and garnish with freshly ground pepper and extra fresh thyme for an added burst of flavor.
  17. Enjoy your delicious homemade butternut squash risotto with crispy oyster mushrooms!


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