Risotto with Butternut Squash and Mushrooms

Serves 4

2 1/2 cups butternut squash, peeled, seeded and cut into 3/4” cubes

8 oz crimini mushrooms, quartered

5 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 (32 oz) container Pacific organic free range chicken broth

1 tablespoon unsalted butter

1/2 large onion, diced

2 gloves garlic, minced

8 oz arborio rice (about 1 cup)

1 cup freshly grated Parmesan cheese, plus more for topping

1 tablespoon roughly chopped parsley leaves


Preheat oven to 400 degrees. Toss butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out in a single layer on a rimmed baking sheet. Bake for 14 minutes. Meanwhile, toss mushrooms with 1 tablespoon olive oil and 1/4 teaspoon salt. Add to baking sheet with squash, again spreading into a single layer and bake 10 minutes more, until squash is tender but still retains shape and mushrooms are golden brown and cooked though.

Meanwhile, place chicken broth in a sauce pot over low heat. In a large sauté pan, heat remaining 2 tablespoons olive and butter over medium-low. Add onion to pan and sauté until very soft and translucent, about 10 minutes. Add garlic and cook 2 minutes more. Add 1/4 teaspoon both salt and pepper. And rice and stir until totally incorporated with oil-onion mixture and slightly toasted, about 1 minute. Stirring constantly, ladle warm chicken broth, 1/2 cup at a time, until fully absorbed into the rice. This process should take about 20 minutes, until rice is firm-tender and a small amount of liquid remains in the pan. Remove from heat and stir in cheese. Gently stir in squash and mushrooms. Divide among bowls and top with more cheese and parsley.