This Miso Mushroom Squash Risotto is the all encompassing fall recipe. Its depth of umami flavor with earthy tones from the mushrooms and miso, with the slight sweetness from the butternut squash is irresistible. It is so rich and flavorful. You will think you’re sitting down at a 5 star restaurant. This risotto is a comforting show stopper that is easy and perfect for a weeknight meal on those cold nights.
Tips for Making Risotto
I think a lot of people find risotto to be daunting. But in my opinion it is one of the easiest meals to make. Once you start making this at home it will be hard to order out because now you will know you can make restaurant quality risotto right in the comforts of your own home.
This risotto calls for 2 different added vegetables, squash and mushrooms. I find that roasting the squash gives it a better flavor and keeps the squash intact. When the risotto is cooked with the mushrooms it gives it an even more earthy flavor.
Roasting the Squash
Preheat your oven to 400 degrees. There is no real good way the chop a squash. I have found however if cut off the ends and then peel it with a peeler you can cut it in a more uniformed way. When it comes to the bottom, de seed it first, then peel it and then slice it. When your squash is peeled and diced place it on a sheet pan, season it and roast it for 20 minutes. I like using butternut squash but feel free to use acorn or kabocha.
Broth
One of the key things to know about cooking risotto is you should always use warm broth or stock. Once it comes up to heat, leave it on low for when you are cooking the rice. This allows your risotto to cook slowly and evenly. When you pour the stock into the rice in increments it also allows the starch to release from the rice making it extra creamy. In this recipe I added miso paste to the broth for an added umami richness that is hard to beat.
Risotto
Now you are ready to chop the rest of your vegetables. The mushrooms should never be submerged in water to clean. If they are really dirty you can take a wash cloth or paper towel that is damp and gently wipe away any access dirt.
When I cook my risotto I like using a large shallow pan to make sure it cooks evenly. I have also found it to absorb the stock quicker.
Start by adding in 2 tbsp butter. I like using butter over oil for another added richness. I use Earth Balance Vegan butter. Once you have sauteed your vegetables you can add in your dry arborio rice. Make sure to evenly coat the rice and let it brown for a minute or 2. This allows your rice to open up with a nice nutty flavor.
Deglaze
To deglaze the pan I like to use a mild white wine. A Chardonnay is good. This brings an acid to your dish that cuts the richness. It also allows you to get all of the stuck on delicious naughty morsels at the bottom of the pan for extra flavor. Be sure and scrape them up. Just pour the wine into your rice and using a wooden spoon stir scarping up all the stuck on pieces at the bottom. If you don’t have wine or are against cooking with it you can just use a little of your stock to deglaze your pan. If you still want that added acidy, at the end you can add a squeeze of lemon into it.
When your cooking it be sure to use your warm broth. Slowly pour 1/2-1 cup into the rice. Stir well making sure nothing is sticking to the bottom and let it the stock absorb into the rice. Continue doing this until all the stock is gone. Stirring occasionally to prevent sticking.
Finally when all your stock is absorbed you can add in your nutritional yeast and parmesan cheese. I love the vegan Violife cheese. It has the exact consistency of real parmesan.
When it’s finished your Miso mushroom squash risotto should be Al dente. Which means soft but still has a bite to it. You don’t want soggy risotto. Your sauce will be rich and creamy. Feel free to garnish with extra cheese, fresh herbs or a splash of citrus when it’s complete!
Miso Mushroom Squash Risotto
Equipment
- Sheet Pan
- sauce pans
Ingredients
- 3 Cup Butternut Squash Peeled and diced in 1 inch cubes.
- 2 Tbsp Olive Oil
- 1 Tsp Salt and Pepper
- 3 Cups Vegetable Stock
- 2 Tbsp Miso Paste
- 2 Tbsp Butter I use Earth Balance Vegan Butter.
- 1 Yellow Onion Diced.
- 2 Garlic Cloves Minced.
- 2 Cups Sliced Mushrooms I used baby Shiitakes.
- 1 Cup Arborio Rice
- 1/2 Cup White Wine
- 1/2 Tsp Sage
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Salt and Pepper
- 2 Tbsp Nutritional Yeast
- 1/2 Cup Parmesan Cheese Grated. I use vegan Violife Cheese.
Instructions
Butternut Squash
- Start by preheating your oven to 400 degrees.
- Peel and dice 3 cups of butternut squash.
- Add it to a sheet pan with olive oil, salt and pepper and bake for 20 minutes. Remove and set aside.
Miso Broth
- In a medium sauce pan add in 3 cups of vegetable stock and 2 tbsp of miso paste. Bring to a simmer. It will be Incorporated into the rice in increments.
Risotto
- In another large sauce pan melt butter.
- Add in yellow onion and minced garlic.
- Saute for 1 minute and add in sliced mushrooms.
- Mix together and add in arborio rice. Make sure rice is well coated.
- Now add in your white wine to deglaze the pan. Stir removing all the stuck on pieces at the bottom of the pan.
- Once the wine has almost cooked down add in all of the seasonings.
- Start adding in warm stock in 1/2-1 cup increments. Mix each time and let rice simmer until the stock has mostly cooked down.
- Repeat adding in the stock and stirring. Do this until all of the stock is gone.
- When finished adding in all of the stock, the rice should be al dente and the sauce should be thickened.
- Now stir in the nutritional yeast.
- Add in the roasted butternut squash and grated parmesan cheese.
- Take off the heat, garnish with additional herbs and more shredded cheese if you would like.
- Enjoy!