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Wholesome Butternut Squash Risotto

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 package Minute Ready to Serve Brown Rice
  • 1 pound butternut squash diced into ½ inch chunks
  • 10 ounces white mushrooms sliced
  • 1 cup chicken bone broth
  • 5 cloves of garlic minced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp grass-fed butter
  • Mozzarella cheese for garnish


  • In a large pot, cook butternut squash until tender. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add cooked squash, salt and pepper. Cook for 2 minutes, until squash is coated.
  • Add mushrooms and garlic, and saute for 2-3 minutes.
  • Add rice and bone broth. Mix everything together, and bring to a boil. Cover and reduce heat to simmer on low-medium heat.
  • Simmer 5 minutes. Remove lid and break squash chunks up with a wooden spoon, so they blend in with the rice.
  • Cook another 2-5 minutes until the liquid has been absorbed.
  • Add butter and stir to combine.
  • Remove from heat, add desired amount of cheese and serve.