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Home > RECIPES > Lunch/Brunch/Dinner > Roasted Butternut Squash Risotto with Mushrooms

Roasted Butternut Squash Risotto with Mushrooms

Risotto is the ultimate comfort food. This recipe incorporates butternut squash, mushrooms and white wine. Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!


  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot, minced
  • 2 T Maine-ly Drizzle's Butternut Squash Seed Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Italian Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Your favorite Maine-ly Drizzle Berry Balsamic


1. Simmer stock in pot.
2. In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
3. Add 2T Butternut Squash Seed Oil, add 2T butter, stir in parmesan. Serve immediately. Drizzle with berry Balsamic.