Creamy Squash Risotto — Meatless Monday

Mushroom and Squash Risotto

Now that fall has officially arrived and the temperatures are starting to dip, it is time to dig into the rich, stick-to-your-ribs dishes that we have gone without all summer long. One of those hearty meals is risotto, an Italian-style rice dish featuring any combination of vegetables, herbs, cheeses and more. If you’ve never made from-scratch risotto, know that it takes a bit more TLC than your average weeknight meal, but that the results, the tender-firm rice, smooth sauce and comforting taste, are well worth the extra few minutes of cooking.

Food Network Magazine’s Mushroom and Squash Risotto is packed with in-season butternut squash, a mix of dried and fresh earthy mushrooms and plenty of nutty Parmesan cheese. The secret to this risotto is the mushroom broth, made by steeping mushrooms in hot water and adding to the liquid a bay leaf and fragrant cinnamon. When the rice is slowly cooked in the broth, it creates a thick, starchy sauce that’s deliciously creamy. Before serving, shower the risotto with additional cheese and season to taste.

For a fuss-free version of classic risotto, try Ina’s Easy Parmesan “Risotto.” Instead of cooking the risotto on the stove, she bakes it in an oven-proof skillet with just a few cups of stock. Once the rice is al dente, she stirs in cheese, butter and a splash of white wine to finish the sauce before adding a handful of bright peas. Be sure to use vegetable stock instead of chicken to maintain a vegetarian meal.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Next Up

Skillet Lasagna with Butternut Squash — Meatless Monday

This easy-to-make lasagna from Food Network Magazine comes together in only 35 minutes, all thanks to a few welcome shortcuts.

Skillet Lasagna — Meatless Monday

Prepare Food Network Magazine's lasagna on the stove and serve with Giada's Mixed Green Salad With Sherry Vinaigrette and Rachael's Garlic Bread.

Roasted Zucchini Flatbread — Meatless Monday

Learn how to make this Roasted Zucchini Flatbread for Meatless Monday.

Scrambled Egg Subs — Meatless Monday

Switch up your usual breakfast-for-dinner menu with Food Network Magazine's quick-fix sandwich.

Ina’s Zucchini Gratin — Meatless Monday

Ina uses zucchini as a seasonal vegetable to replace potato in her gratin. When baked, this dish gets a beautiful golden crust from breadcrumbs and Gruyère cheese.

Fettuccini Alfredo With Zucchini Ribbons — Meatless Monday

Ellie uses low-fat milk to lighten up this decadent dish, but she adds garlic and creamy parmesan cheese to maintain its full flavors and traditional textures.

Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

Yes, it's possible to make lasagna on a hectic weeknight. All you need is a trusty slow cooker to help you.

Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

Fresh summer produce stars in this cheesy, meatless pan pizza.

Risotto with Asparagus — Meatless Monday

Transform classic risotto with seasonal asparagus.

Roasted Cauliflower Risotto – Meatless Monday

No need to keep an eye on this risotto. Just add rice, wine and broth to sautéed garlic and onions, and let the oven work its magic for 15 quick minutes.