November 3, 2016

Chestnut, Mushroom and Butternut Squash Baked Risotto

Have we just decided as a society to completely skip over Thanksgiving this year? Because if that’s the case, then I seem to have missed the memo.

It’s only 3 days post-Halloween. So let’s all agree to back away from the red and green decorations for at least another 2 weeks. I thank you in advance for your cooperation on this issue.

Sorry. Stepping down off my soapbox now. 

Baked risotto is all the rage around my house. Which isn’t really saying that much, because I live by myself. But have a little faith, and trust me when I tell you it’s truly a magical thing. Baked risotto turns out super rich and creamy. And it’s totally freeing because you don’t have to stand in front of the stove for 20 minutes stirring the heck out of it.

I have a fairly basic baked risotto recipe that I’ve been making for a couple of years now. And each season I like to change up the mix-ins to make a version that’s appropriate for the given time of year. Right now, I’m all about this Chestnut, Mushroom and Butternut Squash Baked Risotto. It’s a perfectly cozy one-pot dinner for a chilly Fall evening. And it also works well as a side dish for a small-ish Holiday gathering.

I’ve made butternut squash risotto in the past, where I cooked the butternut squash in with the risotto. It was good, but I missed having those deep, caramelized flavors on the squash that you can only get from a good sweat session in the oven. So this time, I roasted up the butternut squash and mushrooms separately (with a bunch of fresh herbs for extra deliciousness), then stirred them into the fully cooked risotto at the end. This method was definitely an improvement on my previous version.

In lieu of cooking and peeling the chestnuts myself, which takes a significant amount of time and patience, I used pre-cooked and shelled chestnuts for this recipe. You can find them in your grocery store in either jars, cans or sometimes in vacuum-sealed packages. Fresh chestnuts are starting to become available if you really want to go that route, but just be aware that preparing them yourself will increase the time required to make this recipe.

I’m sharing this Chestnut, Mushroom and Butternut Squash Baked Risotto recipe as part of our monthly 30 Minute Thursday series, in which me and some of my blogging friends share links to recipes that can all be made in 30 minutes or less (scroll down below to check them all out!). Although I must admit that this recipe took me about 35 minutes to make. I tried to streamline it as much as possible, but I couldn’t seem to shave off those last few minutes. Sorry about that. Don’t hate me. And hey, maybe you’ll be faster and more efficient in the kitchen than me!

Cheers,

Liz

Chestnut, Mushroom and Butternut Squash Baked Risotto

Serves about 4

Ingredients

• 2 tablespoons unsalted butter
• 1 shallot, peeled and sliced
• 2 garlic cloves, peeled and minced
• 1 tsp. salt, divided
• 1 tsp. black pepper, divided
• 1/2 cup white wine
• 1 cup Arborio rice
• 3 cups vegetable broth
• 2 cups button mushroom, quartered
• 2 cups peeled and cubed butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh sage leaves, chopped
• 1 tsp. fresh rosemary leaves, chopped
• 1 cup peeled and cooked chestnuts, roughly chopped
• 2 tablespoons grated Parmesan cheese

Instructions

1. Pre-heat your oven to 425 degrees. In a medium oven-proof pot with a tight fitting lid, melt the butter over medium-high heat. Add the sliced shallot and cook, stirring occasionally, about 2-3 minutes. Add the garlic and 1/2 tsp. each of the salt and black pepper. Cook for 1 minute more, or until the garlic is fragrant. Add the wine and cook, scrapping any browned bits off the bottom of the pot, until the wine is almost evaporated, about 2 minutes. Stir in the Arborio rice. Then stir in the vegetable broth. Place the lid on the pot and transfer it to your pre-heated oven to cook for 20-22 minutes.
2. Meanwhile, toss the mushrooms and butternut squash together with the olive oil, the remaining 1/2 tsp. of salt and black pepper and all the fresh herbs. Spread the vegetables out onto a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes. Remove and set aside.
3. Remove the pot from the oven and carefully remove the lid. Gently stir in the chestnuts, Parmesan cheese and the roasted vegetables. Any remaining liquid will get absorbed as you stir the risotto. Serve warm.
4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

3.1

https://www.floatingkitchen.net/chestnut-mushroom-and-butternut-squash-baked-risotto/

Garlic Parmesan Pasta with Spinach and Mushrooms from Pumpkin ‘N Spice

Creamy Avocado Vegetable Burritos from Kristine’s Kitchen

Creamy White Bean Pasta with Sweet Potato & Kale from She Likes Food

30 Minute Chicken Noodle Soup from Bake.Eat.Repeat.

30 Minute Tuscan Chicken Skillet from Sweet Peas & Saffron

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Healthier Skillet Chicken Parmesan from The Recipe Rebel