Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil

Introduction

Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil is a symphony of textures and flavors, a truly elevated take on a classic comfort food. Creamy, subtly sweet butternut squash risotto forms the base, perfectly complemented by earthy crispy mushrooms, seared sweet scallops, and a vibrant, herbaceous basil oil. This dish is a celebration of seasonal ingredients, showcasing the best of autumn’s bounty in a sophisticated and satisfying way. It’s perfect for a special occasion, a dinner party, or any time you want to impress with your culinary skills.

The first time I made Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil, I was aiming for a dish that was both comforting and elegant. I loved the idea of combining the creamy sweetness of butternut squash with the savory depth of mushrooms and the delicate sweetness of scallops. The basil oil was the finishing touch, adding a burst of freshness and color that tied everything together. The process was meditative, stirring the risotto and watching the flavors develop. The final result was even better than I imagined – a truly memorable and delicious meal.

What I love most about this recipe is its balance of flavors and textures. The creamy risotto, the crispy mushrooms, the tender scallops, and the fragrant basil oil all work together to create a truly satisfying experience. It’s a dish that is both comforting and sophisticated, perfect for impressing guests or simply treating yourself. You can customize it by adding other seasonal vegetables, experimenting with different types of mushrooms, or using different herbs in the basil oil. No matter how you choose to prepare it, Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil is guaranteed to be a culinary delight.

Perfect for

• Special celebrations
• Dinner parties
• Romantic dinners
• Autumn gatherings
• Impressing guests
• Showcasing culinary skills

Why You’ll Love This Butternut Squash Risotto Recipe

Here’s why Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil will become your new favorite dish:

• Exceptional Flavor Combination: The blend of creamy butternut squash, earthy mushrooms, sweet scallops, and herbaceous basil oil creates a complex and satisfying flavor profile.
• Beautiful Presentation: The vibrant colors and textures make this dish visually stunning, perfect for serving at special gatherings.
• Perfectly Balanced: This dish strikes a perfect balance between richness and freshness, making it both comforting and exciting.
• Elevated Comfort Food: It’s a sophisticated take on a classic comfort food, perfect for any occasion.
• Customizable: The recipe can be easily customized with different vegetables, mushrooms, or herbs to suit your personal preferences.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Servings: 4 servings
• Calories per serving: Approximately 700-750 calories
• Key Nutrients: Protein: 35g, Carbs: 80g, Fat: 35g

Ingredients

Gather these ingredients to make your Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil:

• For the Risotto:
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • Salt and freshly ground black pepper, to taste
• For the Crispy Mushrooms:
  • 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
• For the Scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and freshly ground black pepper, to taste
• For the Basil Oil:
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • Pinch of salt

Ingredient Highlights

• Butternut Squash: This sweet and nutty squash is the star of the risotto, providing a creamy texture and subtle sweetness.
• Arborio Rice: This short-grain rice is essential for making risotto, as it releases starch that creates a creamy texture.
• Mixed Mushrooms: A variety of mushrooms adds depth and complexity to the dish, providing earthy and savory notes.
• Sea Scallops: These sweet and delicate shellfish provide a luxurious touch to the risotto.
• Fresh Basil: Fresh basil is the key ingredient in the basil oil, adding a vibrant and herbaceous flavor to the dish.

Step-by-Step Instructions

Here’s how to make Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil:

Prepare the Butternut Squash:

1. Roast the Butternut Squash (Optional): For a more intense flavor, roast the diced butternut squash in a 400°F (200°C) oven for 20-25 minutes, or until tender and slightly caramelized.
2. Heat the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.

Make the Risotto:

1. Sauté the Onion: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the grains are translucent around the edges.
3. Deglaze with Wine: Pour in the white wine and cook, stirring, until it is absorbed.
4. Add Butternut Squash: Add the diced butternut squash to the pot and stir to combine.
5. Add Broth: Begin adding the warm broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
6. Stir in Cheese and Butter: Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.

Prepare the Crispy Mushrooms:

1. Sauté the Mushrooms: While the risotto is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and crispy, about 8-10 minutes.
2. Add Garlic and Thyme: Add the minced garlic and thyme leaves to the skillet and cook for 1 minute more. Season with salt and pepper to taste.

Sear the Scallops:

1. Pat Dry: Pat the sea scallops dry with paper towels. Season with salt and pepper.
2. Sear the Scallops: Heat the olive oil and butter in a skillet over medium-high heat. Add the scallops to the skillet and sear for 2-3 minutes per side, or until they are golden brown and cooked through.

Make the Basil Oil:

1. Blend the Basil: In a blender or food processor, combine the fresh basil leaves, olive oil, garlic, and salt. Blend until smooth.

Assemble the Dish:

1. Serve: Spoon the butternut squash risotto into bowls. Top with the crispy mushrooms, seared scallops, and a drizzle of basil oil. Garnish with grated Parmesan cheese and fresh herbs, if desired.

How to Serve Butternut Squash Risotto

Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil is a stunning dish that can be served in a variety of ways:

• As a Main Course: Serve as a complete and satisfying main course for a special dinner or a dinner party.
• As an Appetizer: Serve smaller portions as an elegant appetizer for a more formal meal.
• With a Side Salad: Pair with a simple green salad with a light vinaigrette to add a refreshing contrast to the richness of the risotto.
• Wine Pairing: Pair with a crisp white wine like Chardonnay or Pinot Grigio for a complete and harmonious dining experience.

Additional Tips for Butternut Squash Risotto

Here are some tips to ensure your Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil is perfect every time:

• Use High-Quality Ingredients: The best way to ensure a delicious risotto is to use high-quality ingredients, including fresh butternut squash, Arborio rice, and good Parmesan cheese.
• Keep the Broth Warm: Keeping the broth warm helps to maintain the temperature of the risotto and ensures that the rice cooks evenly.
• Stir Constantly: Stirring the risotto constantly is essential for releasing the starch from the rice and creating a creamy texture.
• Don’t Overcook the Scallops: Sear the scallops quickly over high heat to prevent them from becoming tough and rubbery.
• Make the Basil Oil Ahead of Time: The basil oil can be made ahead of time and stored in the fridge for up to 2 days.

Recipe Variations for Butternut Squash Risotto

Here are some variations you can try for Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil:

• Sage Brown Butter: Drizzle brown butter infused with sage over the risotto instead of basil oil.
• Pancetta Crisps: Top the risotto with crispy pancetta instead of scallops.
• Shrimp Addition: Add grilled or sautéed shrimp to the risotto along with the mushrooms.
• Roasted Root Vegetables: Add other roasted root vegetables like carrots, parsnips, or sweet potatoes to the risotto.
• Goat Cheese Instead of Parmesan: Substitute goat cheese for Parmesan cheese for a tangier flavor.
• Pumpkin Risotto: Substitute pumpkin for butternut squash for a similar flavor profile.
• Spiced Risotto: Add a pinch of nutmeg, cinnamon, or ginger to the risotto for a warming, spiced flavor.
• Walnut Crumble: Top the risotto with a walnut crumble for added texture and nutty flavor.
• Truffle Oil Drizzle: Drizzle truffle oil over the risotto for an extra-luxurious touch.
• Kale Addition: Add chopped kale to the risotto during the last few minutes of cooking for added nutrients and texture.

Freezing and Storage

• Freezing: While risotto is best served fresh, you can freeze leftovers for up to 1 month. Allow the risotto to cool completely before placing it in a freezer-safe container. Reheat gently on the stovetop, adding a little broth or water to restore its creamy texture. Note that the texture may change slightly after freezing.
• Storage: Store leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little broth or water to restore its creamy texture.

Special Equipment for Butternut Squash Risotto

Here are some special equipment items to make preparing your Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil easier:

• Large, Heavy-Bottomed Pot or Dutch Oven: This is essential for making risotto, as it provides even heat distribution and prevents the rice from scorching.
• Sharp Knife: A sharp knife is needed for peeling and dicing the butternut squash and slicing the mushrooms.
• Cutting Board: A cutting board provides a stable surface for preparing the vegetables.
• Blender or Food Processor: A blender or food processor is needed for making the basil oil.
• Skillets: You’ll need at least two skillets: one for cooking the mushrooms and one for searing the scallops.

FAQ Section for Butternut Squash Risotto

1. Can I use pre-cut butternut squash?
   Yes, using pre-cut butternut squash can save you time in the kitchen.
2. Can I use vegetable stock instead of vegetable broth?
   Yes, vegetable stock can be used as a substitute for vegetable broth.
3. Can I make this dish vegetarian?
   Yes, you can easily make this dish vegetarian by omitting the scallops.
4. How do I know when the risotto is done?
   The risotto is done when the rice is creamy but still slightly al dente. It should not be mushy or overly soft.
5. Can I add other vegetables to the risotto?
   Yes, you can add other seasonal vegetables like spinach, kale, or asparagus to the risotto.

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Conclusion

Butternut Squash Risotto with Crispy Mushrooms, Scallops, and Basil Oil is a culinary masterpiece that showcases the best of autumn’s bounty. The creamy, subtly sweet risotto, the earthy mushrooms, the tender scallops, and the vibrant basil oil all work together to create a truly unforgettable dining experience. Whether you’re hosting a dinner party, celebrating a special occasion, or simply looking to elevate your weeknight meal, this recipe is guaranteed to impress.

I’d love to see your Butternut Squash Risotto creations! Be sure to tag me on Instagram with your version—I can’t wait to see how you bring this luscious dish to life. Don’t forget to leave a comment and share your thoughts. Happy cooking!