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Recipe: Mushroom Risotto with Roasted Butternut Squash

The North Yorkshire Cookbook Second Helpings celebrates the best of the area’s food and drink scene with over 40 recipes from a selection of restaurants, bars, cafes and producers. This recipe by York’s Bishy Weigh represents just one of many delicious meals showcased within the book. Get the North Yorkshire Cookbook Second Helpings for only £12 including free post and packaging, saving you 37%.


10g dried forest mushrooms
1 large butternut squash
3 tbsp Yorkshire rapeseed oil
1 tbsp nutritional yeast
1 tsp chilli flakes
Salt and black pepper
2 shallots, finely chopped
200g chestnut mushrooms, washed
and quartered
2 tbsp pumpkin seeds
1 tsp garlic flakes
300g Arborio rice
150ml white wine (or 150ml additional
stock if preferred)
1/3 tsp dried rosemary
2/3 tsp dried thyme

Mushroom Risotto North Yorkshire Cookbook


  • Preheat the oven to 200°c.
  • Soak the dried mushrooms in a litre of boiled water (or 1150ml if you are omitting the wine).
  • Set aside for 30 minutes, while you continue to prepare the other elements.
  • Remove the skin and seeds from the butternut squash and cut into chunks 1cm thick. Layout in a single layer on a baking tray. Drizzle with two tablespoons of the Yorkshire rapeseed oil sprinkle with the nutritional yeast, chilli flakes, and a little salt and pepper then toss to evenly coat the squash pieces.
  • Roast in the preheated oven for 45 minutes.
  • While the squash is roasting, wash and chop the shallots and chestnut mushrooms.
  • Heat a dry pan on medium-low heat. Add the pumpkin seeds and toss until lightly toasted, then set aside for later. Add a tablespoon of Yorkshire rapeseed oil to the same pan. Continuing on a medium to low heat, gently fry the shallots and garlic flakes to soften.
  • Add the rice and toss for a minute or two to coat the rice in the oil. Then add the white wine (or 150ml of the mushroom stock if omitting the wine).
  • When the wine has been absorbed by the rice, add the herbs, soaked mushrooms, and 200ml of the mushroom stock. Each time the stock cooks into the rice, add another 200ml.
  • Add the chestnut mushrooms and seasoning with the last part of the stock. The whole process should take 20 to 25 minutes.


  • Top a pile of risotto with butternut squash pieces and a sprinkle of the toasted pumpkin seeds. Enjoy!

North Yorkshire Cookbook Second Helpings


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Written by

Peter Henry


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