Mushroom and Roasted Butternut Squash Risotto

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Mushroom and Roasted Butternut Squash RisottoRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

Serves 4 (serving size: about 1 1/2 cups)


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2 cups (3/4-inch) cubed peeled butternut squash
3 tablespoons extra-virgin olive oil, divided
Cooking spray
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 (12-ounce) package sliced button mushrooms
1/2 cup chopped shallots
4 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
2 1/2 cups unsalted chicken stock (such as Swanson)
1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper


Hands-on: 25 Minutes
Total: 45 Minutes

1. Preheat oven to 450°.

2. Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450° for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.

3. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.

4. Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; sauté 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; sauté 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.

5. Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.


Dutch Oven: Keep stock hot over low heat. Using a large Dutch oven, follow instructions through step 4. Ladle in 1 cup stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 26 minutes total). Stir in reserved butternut squash, grated cheese, salt, and pepper.

Slow Cooker: Not recommended for this dish.

Created date

November 2014

Nutritional Information

Calories 426
Fat 13.9 g
Satfat 3.8 g
Monofat 7.4 g
Polyfat 1.1 g
Protein 13 g
Carbohydrate 59 g
Fiber 5 g
Cholesterol 10 mg
Iron 2 mg
Sodium 576 mg
Calcium 150 mg