Butternut Squash and Mushroom Risotto with Honey Bourbon Salmon

This earthy butternut squash and mushroom risotto is perfect for a cozy Fall date-night-in, and can be made with or without the addition of a smoky, honey bourbon glazed salmon.

Ingredients

For the risotto:

• 1 butternut squash

• 2 lbs mixed mushrooms (I used baby bellas and oysters)

• 3 tbsp butter

• Olive oil

• 1 yellow onion, diced

• 3 celery stalks, diced

• 4 cloves garlic, minced

• 2 cups Arborio rice

• 4-6 cups chicken broth

• 1/2 cup freshly grated parmesan

• Dried thyme, to taste

• Italian seasoning, to taste

• Salt and pepper, to taste

• Fresh thyme for garnish

For the salmon:

• (4) 4-6 oz. salmon pieces, skin and bones removed

• Smoked paprika

• Garlic powder

• Olive oil

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup bourbon

• 3/4 cup soy sauce

• 3 tbsp Worcestershire

• 5 drops Liquid Smoke

• 1/4 cup brown sugar

• 1 tbsp sweet BBQ sauce (I used Pioneer Woman’s Apple Brown Sugar)

• 5-7 drop sriracha hot sauce

• 1/4+ cup honey

• 1 tsp ground ginger

• 1 tsp smoked paprika

• Fresh cracked pepper

Instructions

For the risotto:

• Cut off both ends of the butternut squash then cut in half the long way. Peel the squash with a potato peeler and scoop out the seeds. Dice up the squash and boil in water until fork tender. Drain water and let squash cool for about 10 minutes.

• Puree the cooked butternut squash by using either a food processer or emersion blender. The squash should be smooth and creamy. Stir in the parmesan cheese and add some salt, then set aside.

• To a small/medium sized pot, add the chicken broth and heat over medium heat. Let the broth heat up as you work on the next steps.

  • Note: When making risotto, it is important to have your broth pre-heated. Adding cold broth to a hot pan of cooking rice will cool everything down.

• Add 3 tbsp. butter and a drizzle of olive oil to a large pan. Add the mushrooms, season with salt and pepper, and sauté over medium-high heat for 3-5 minutes. Then remove the mushrooms and set aside.

• To the same pan, add more olive oil and the diced onions and celery. Season with dried thyme and sauté for 3-5 minutes, then stir in the minced garlic and sauté until fragrant.

• Turn heat to medium-low and add in the 2 cups of Arborio rice. Cook for about 1 minute, stirring constantly until the rice is coated with olive oil. Gradually add in the heated chicken broth, 1-2 cups at a time. Stir frequently until liquid is absorbed. Repeat using all the broth and continue to cook on low until rice is cooked through.

• Pour the pureed butternut squash mixture into the rice and stir until combined. Add half of the sautéed mushrooms. Season to your liking with Italian season, salt, pepper, and more thyme.

• Top with the remaining sautéed mushrooms, more parmesan, and fresh thyme.

For the salmon:

• Preheat oven to the high broil setting.

• To a medium sized pan, add olive oil, diced onions, and minced garlic. Sauté over medium heat for 3-5 minutes.

• Add the bourbon, soy sauce, Worcestershire, Liquid Smoke, brown sugar, BBQ sauce, sriracha, honey, ground ginger, smoked paprika, and fresh cracked pepper. Let bubble and reduce for 15-20 minutes, stirring occasionally, until thickened.

• Add some olive oil to an oven-safe skillet or dish. Place the salmon in the dish/skillet and season with smoked paprika and garlic powder, then drizzle on about half of the glaze.

• Broil the salmon in the oven for approximately 10 minutes. Remove from oven and brush on the remaining glaze.

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Butternut Squash and Mushroom Risotto with Honey Bourbon Salmon

Yield: 4-6

Author: Crystal Magiera

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

For the risotto

• 1 butternut squash
• 2 lbs mixed mushrooms (I used baby bellas and oysters)
• 3 tbsp butter
• Olive oil
• 1 yellow onion, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups Arborio rice
• 6 cups chicken broth
• 1/2 cup freshly grated parmesan
• Dried thyme, to taste
• Italian seasoning, to taste
• Salt and pepper, to taste
• Fresh thyme for garnish

For the salmon

• (4) 4-6 oz. salmon pieces, skin and bones removed
• Smoked paprika
• Garlic powder
• Olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup bourbon
• 3/4 cup soy sauce
• 3 tbsp Worcestershire
• 5 drops Liquid Smoke
• 1/4 cup brown sugar
• 1 tbsp sweet BBQ sauce (I used Pioneer Woman’s Apple Brown Sugar)
• 7 drop sriracha hot sauce
• 1/4+ cup honey
• 1 tsp ground ginger
• 1 tsp smoked paprika
• Fresh cracked pepper

Instructions

For the risotto

1. Cut off both ends of the butternut squash then cut in half the long way. Peel the squash with a potato peeler and scoop out the seeds. Dice up the squash and boil in water until fork tender. Drain water and let squash cool for about 10 minutes.
2. Puree the cooked butternut squash by using either a food processer or emersion blender. The squash should be smooth and creamy. Stir in the parmesan cheese and add some salt, then set aside.
3. To a small/medium sized pot, add the chicken broth and heat over medium heat. Let the broth heat up as you work on the next steps.
4. Note: When making risotto, it is important to have your broth pre-heated. Adding cold broth to a hot pan of cooking rice will cool everything down.
5. Add 3 tbsp. butter and a drizzle of olive oil to a large pan. Add the mushrooms, season with salt and pepper, and sauté over medium-high heat for 3-5 minutes. Then remove the mushrooms and set aside.
6. To the same pan, add more olive oil and the diced onions and celery. Season with dried thyme and sauté for 3-5 minutes, then stir in the minced garlic and sauté until fragrant.
7. Turn heat to medium-low and add in the 2 cups of Arborio rice. Cook for about 1 minute, stirring constantly until the rice is coated with olive oil. Gradually add in the heated chicken broth, 1-2 cups at a time. Stir frequently until liquid is absorbed. Repeat using all the broth and continue to cook on low until rice is cooked through.
8. Pour the pureed butternut squash mixture into the rice and stir until combined. Add half of the sautéed mushrooms. Season to your liking with Italian season, salt, pepper, and more thyme.
9. Top with the remaining sautéed mushrooms, more parmesan, and fresh thyme.

For the salmon

1. Preheat oven to the high broil setting.
2. To a medium sized pan, add olive oil, diced onions, and minced garlic. Sauté over medium heat for 3-5 minutes.
3. Add the bourbon, soy sauce, Worcestershire, Liquid Smoke, brown sugar, BBQ sauce, sriracha, honey, ground ginger, smoked paprika, and fresh cracked pepper. Let bubble and reduce for 15-20 minutes, stirring occasionally, until thickened.
4. Add some olive oil to an oven-safe skillet or dish. Place the salmon in the dish/skillet and season with smoked paprika and garlic powder, then drizzle on about half of the glaze.
5. Broil the salmon in the oven for approximately 10 minutes. Remove from oven and brush on the remaining glaze.

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