Risotto with Butternut Squash + ‘Shrooms


WOW. wow!! This was SO GOOD!!! I don’t think I have ever made such a flavorful recipe. And I think I owe it all to the Imagine Brand Vegetable Broth.


I used this guy because we were out of our homemade, but it had SO much flavor I couldn’t believe it. I normaly think broths are so overrated and use water lots of the times because it’s free, but this was amazing. There is NO squash or pumpkin in the oat risotto – it’s orangy from the broth.


But I also owe some credit to the Finger Lakes Riesling that I polished off tonight. About 1/3 a cup of it went into the risotto and really packed in the flavor.

Here’s a link to the inspiration recipe from Cooking Light.

  • 8 oz butternut squash, cubed and baked until tender at 400*
  • 1/2 cup steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft)
  • 1/3 cup white wine
  • 2 tsp sage
  • 1.5 cups (appx.) vegetable broth
  • 10 oz cremini mushrooms, sliced
  • 1 tbsp real butter
  • 4 tbsp Parmesan cheese, grated
  • Handful baby spinach, chopped

For my version, I baked half a large butternut squash for 40 minutes until tender in a little S+ P (I also microwaved it to give it a head start).

For the “risotto” I sauteed garlic and 1/2 a cup of steel cut oats for a few minutes and then added 1/3 a cup of wine, followed by who knows how much broth, 1/4-1/3 a cup or so at a time. I’m guessing I used about 1.5 cups of broth? I just kept adding it every time the oats dried out on the bottom of the pan until it was time to serve the veggies.

In a skillet, I sauteed the mushrooms in 1/2 a tbsp of real butter (one of the few times I think it’s really worth it because you can TASTE the butter!). Then I added the squash and spinach when the shrooms were done.

When the risotto was done, I stirred in another 1/2 tbsp real butter, 2 tsp sage and 2 tbsp parmesan.

Then I poured the risotto into bowls, topped with veggies, and sprinkled another tbsp parmesan in each bowl.


Each bowl was about 480 kcal, 14 grams of fiber and 18 grams protein. You could lighten it with Smart Balance instead of butter, even omit the butter. And use less parmesan.


{ 6 comments… read them below or add one }

1 Kristin February 2, 2009 at 4:22 am

This looks SO good, I have a serious obsession with risotto and I also happen to adore squash. Glad I saw this before tomorrow’s grocery trip, this will definitely be on next weeks menu, thanks for all the great recipes!


2 AshleyH March 28, 2009 at 10:38 pm

If I make this with the aborio rice what changes would I have to change? Looks good!


3 Kath March 29, 2009 at 6:37 am

Just follow the directions on the box. I’d make 2 servings.



4 Mandy January 29, 2010 at 11:12 pm

Hi Kath, your recipe looks delicious. You gave the nutritional information for each bowl, and in your previous comment you said “Just follow the directions on the box. I’d make 2 servings.” Am I correct to assume the recipe makes 2 bowls?

Can’t wait to try it! :]


5 Kath January 30, 2010 at 9:59 am

This was so long ago I can’t quite remember, but I think 2 bowls sounds correct.


6 Lauren May 16, 2011 at 6:49 pm

I love your blog! I made this tonight for Meatless Monday and used arborio rice (1/2 cup). I only had frozen spinach, which tasted fine. This was so good and SO filling- enough for me and my fiancee to be quite full (and he can eat)!
Thank you for all of your wonderful posts and recipes!


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