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Butternut Squash & Mushroom Risotto for the Fall Table

Fall is the perfect season to try this recipe from Ferrari Carano. The recipe uses butternut squash or acorn squash and mushrooms. The rice needs a 1/2 cup of white wine.



Serves 4-6




3/4 lb. butternut squash, can also substitute Kabocha or acorn squash, cut into 1/2 inch cubes.
A little olive oil and salt
3 cups chicken broth
3 cups vegetable broth
2 tbsp. butter
1 tbsp. olive oil
6 oz. Shitake or other wild mushrooms (remove stems, slice, approx. 2 cups)
Splash of Pineau des Charentes
1/4 cup half and half
Salt and freshly ground pepper


1 tbsp. butter
1 tbsp. olive oil
1/3 cup minced white onion
1-1/2 cup Arborio rice
1/2 cup of white wine
Parmesan cheese and parsley to garnish


Squash Puree

1. Preheat oven to 450ºF. Toss squash cubes in olive oil, season with salt. Place on baking sheet and cook until brown and tender. Allow to cool. Put in blender to make a puree and set aside.

2. Bring broth to a steady simmer in a medium size pot on top of the stove – slow simmer.

3. Heat butter and olive oil in a small skillet. Add mushrooms and gently sauté until mushrooms are cooked. Deglaze with Pineau des Charentes, add cream and simmer until reduced slightly. Add salt and pepper to taste. Take off stove and set aside.


1. Meanwhile, heat butter and oil in a heavy, medium size wide-bottom pan. Add onion and sauté – do not brown. Add rice, stirring all rice grains until translucent. Add white wine. Begin adding broth a ladle at a time, making sure each addition is absorbed, but not dry. Keep adding for approximately 18 – 20 minutes.

2. When rice is almost cooked, add squash puree and mushroom mixture. Stir in parmesan cheese to make creamy. Garnish with fresh parsley

Recipe provided by Ferrari Carano in Healdsburg, California.

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