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Trader Joe's Fall Recipe

Butternut Squash and Mushroom Risotto

  • Author: Diana Jeffra
  • Total Time: 35-40 mins
  • Yield: 4-6 1x


A fall-inspired comfort food dish.



4 cups butternut squash, small diced

¼ cup dry white wine

2 tablespoons butter

3 ounces mushrooms, sliced

1 bag Trader Joe’s frozen mushroom risotto

Grated Parmesan, as a garnish


  1. In a large sauté pan add 1 cup of water and butternut squash, bring to a simmer. Cook until butternut squash is soft and water has been absorbed. 
  2. Once water has been absorbed add butter and mushrooms. Cook, stirring frequently for 3-4 minutes. 
  3. At this point the mushrooms and butternut squash will start sticking to the pan, don’t panic, add in ¼ cup of wine, this will help release the bits stuck the bottom of the pan. 
  4. Next, add in the whole bag of Trader Joe’s Frozen Mushroom Risotto, stirring constantly until the whole mix is hot throughout. 
  5. Divide among bowls and garnish with parmesan cheese.