Rich and creamy butternut squash risotto is cooked with plenty of tender butternut squash cubes and nutty asiago cheese and served with crispy fried mushrooms on top.
Risotto is definitely one of those side dishes I look forward to the most in the fall! Bonus points if butternut squash and crispy mushrooms are invited to the party.
All the flavors in this pan just scream cozy fall food and I definitely wouldn’t judge if you want to make a meal solely out of this!
Just don’t skip the extra crispy mushrooms on top.
If you’re new to making risotto, no worries! I go through the recipe in great detail and you won’t have any trouble mastering this rice classic.
In fact, you may have just found your favorite dish, period.
This Risotto features…
- A rich and creamy texture
- Tender arobrio rice and butternut squash
- Nutty asiago cheese
- Crispy fried mushrooms on top
Making the Risotto
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Butternut squash
- Shallot
- Garlic
- Arborio rice
- White wine
- Chicken stock
- Asiago cheese
- Thyme
Choosing Your Mushrooms
This recipe works great with a variety of mushrooms. Try buttons, shiitakes, oysters, cremini, or a mix of several!
Tips for Perfect Risotto and Crispy Mushrooms
- Don’t rinse mushrooms – use paper towels to rub the dirt off mushrooms instead of rinsing to keep excess moisture off them for frying.
- Salt mushrooms after cooking – salt draws moisture out of the mushrooms so hold off on salting them until after cooking.
- Toast rice – toasting the rice adds lots of flavor. Deglaze the pan with white wine and you’re good to go.
- Use warm broth – this helps keep the temperature of the risotto consistent which will make for even cooking.
- Add broth in small increments – adding too much broth will boil the rice, which we don’t want. Add broth in small amounts at a time and wait until all the broth is evaporated before adding more.
- Cook risotto on medium-low – the trick to a perfectly creamy risotto is cooking it low and slow. Don’t be tempted to bump up the heat!
Recipe Variations
Try these ideas for a different twist on this risotto.
- Use another squash – try delicata or acorn squash in place of the butternut.
- Try another cheese – replace the asiago with Parmesan, gouda, or cheddar.
- Add meat – fold cooked chicken or crispy bacon bits into the risotto after cooking.
- Make it vegetarian – replace the chicken stock with vegetable stock.
Serving Suggestions
Try serving this risotto alongside a roast chicken, grilled or seared steak for proteins. Or skip the meat and serve risotto alongside a big salad and crusty bread.
Every component of this risotto just works together to perfection! From the creamy rice texture to the soft butternut squash and all those wonderful crispy mushrooms on top, it’s absolutely *chef’s kiss.
Bring on cozy food season!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More risotto recipes you’ve gotta try next!
- Mushroom Balsamic Risotto
- Caramelized Onion Apple Cider Risotto
- Garlic Butter Shiitake Mushroom Risotto
Asiago Butternut Squash Risotto with Crispy Mushrooms
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Ingredients
Asiago Butternut Squash Risotto
- 2 tablespoons unsalted butter
- 2 cups butternut squash, cut into 1/4-inch cubes
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 1-1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3-1/2 to 4 cups warmed chicken stock
- 1/2 cup grated asiago cheese
- 1 teaspoon minced fresh thyme
- Salt and pepper to taste
Crispy Mushrooms
- 6 oz mushrooms (buttons, shiitakes, etc)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Asiago Butternut Squash Risotto
- Melt butter in a large high-walled skillet over medium heat. Add butternut squash and shallot and sauté 3-5 minutes until shallot is translucent.
- Add garlic and rice to pan and let cook 2-3 minutes until rice is lightly toasted. Pour wine into pan and let cook until reduced in half, stirring occasionally.
- Reduce heat to medium-low and begin adding warm chicken stock to rice, a little bit at a time, waiting until liquid is evaporated before adding more stock.
- Continue adding warm stock in small amounts 20-25 minutes stirring frequently until rice and squash is tender and creamy. Stir asiago and thyme into risotto and season with salt and pepper to taste. Cover and keep warm.
Crispy Mushrooms
- Use paper towels to rub any dirt off the mushrooms and thinly slice. Toss mushrooms in a medium bowl with olive oil until coated.
- Arrange mushrooms in a single layer in an air fryer tray. Air fry mushrooms at 400F 10-12 minutes until mushrooms are golden-brown and crispy.
- Transfer mushrooms to a plate and season with salt and pepper to taste. Spoon mushrooms on top of risotto for serving and serve warm. Enjoy!
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