Asiago Butternut Squash Risotto with Crispy Mushrooms

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.

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Asiago Butternut Squash Risotto with Crispy Mushrooms

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.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 389kcal

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!

Notes

Storing Instructions

Risotto is best if served immediately after cooking.

Nutrition