All Year
30 min
Serves 4
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Roasted Butternut Squash Risotto with Mushrooms

Risotto is the ultimate comfort food. This recipe incorporates butternut squash, mushrooms and white wine. Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!


  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot, minced
  • 2 T Butternut Squash Seed Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Italian Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Juniper Berry Balsamic


  • 1. Simmer stock in pot.
  • 2. In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
  • 3. Add 2T Butternut Squash Seed Oil, add 2T butter, stir in parmesan. Serve immediately. Drizzle with Juniper Berry Balsamic.

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Recipe Products

  • Butternut Squash Seed Oil

    Butternut Squash Seed Oil

    Pick A Size - 200 mL or 375 mL or 750 mL:

  • Juniper Berry Balsamic Vinegar

    Juniper Berry Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL:

  • Sicilian Sea Salt

    Sicilian Sea Salt