Roasted Veggie Risotto with Breadcrumb & Herb Encrusted Butternut Squash

It’s meatless meal mania over here!


  • 1 box arborio rice (approx. 4 cups)
  • 6 cups chicken stock
  • 2 cups white wine
  • 2 large shallots (diced)
  • salt & pepper (to taste)
  • 4 Tbsp. butter
  • extra virgin olive oil
  • 5 oz. baby bella mushrooms (cleaned, destemmed, sliced)
  • 1 medium bunch thin asparagus (trimmed & chopped into 1″ pieces)
  • 1 medium butternut squash (peeled, deseeded, cut into spears)
  • Italian seasoned breadcrumbs
  • 2 Tbsp. dried Italian seasonings
  • 1 Tbsp. dried rosemary


  • Preheat the oven to 375 degrees.
  • Put squash spears in a large mixing bowl, coat with olive oil, season with salt, pepper, Italian seasoning, bread crumbs and toss gently ensuring all slices are coated.
  • Place on a prepared baking sheet and bake for 20 minutes. Flip the spears and bake for another 15-20 minutes (until fork tender but not mushy).
  • Place trimmed asparagus on a prepared baking sheet, drizzle with olive oil, season with salt & pepper and bake for 15-20 minutes (with the final bake of the squash).
  • Melt the butter in a large, 3″-4″ deep pan. Add the shallots and saute until softened.
  • Add arborio rice to the pan and toast lightly.
  • Add liquid to the rice 2 cups at a time allowing the rice to absorb the liquid, stirring frequently until all of the liquid has been absorbed.
  • Add mushrooms to a large frying pan, drizzle with olive oil, season with salt and add the rosemary.  Saute until soft (but not mushy).
  • Chop asparagus into 1″ pieces and add to the risotto along with the sautéed mushrooms. Mix to incorporate all the ingredients.


Spoon risotto into a bowl and top with the squash.


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