Mushroom Risotto with Honey Glazed Butternut Squash

Mushroom Risotto with Honey Glazed Butternut Squash made on the AGA cast iron range

Make this amazingly rich and creamy mushroom risotto using white wine and honey glazed butternut squash in the AGA Total Control cast iron range.  It has often been said among chefs the Slow Cook oven of the AGA cast iron range makes the best risotto.  This recipe is an excellent first course to any meal or it may be served as a main dish for an informal get together.  Serves 4-6


  • 1 large butternut squash, peeled, seeds removed and diced into cubes
  • 3 Tbsp Honey
  • Course sea salt and black pepper
  • 2 Tbsp Butter
  • 2 cups shiitake or oyster mushrooms, cleaned, trimmed and cut into half inch pieces
  • 2/3 cup dry white wine
  • 5-6 cups chicken stock
  • 1/3 cup shallots or white onion, finely chopped
  • 1 ¾ cups Arborio rice (or other risotto rice)
  • 2-3 sprigs of leafy, fresh parsley


Rinse the fresh parsley sprigs in the sink and pat dry with a paper towel.  Place the sprigs on the black vitreous enamel cooktop behind the Boiling Plate.  Be sure not to place the sprigs on the Boiling Plate as they will char and smolder greatly!  The black vitreous enameled cooktop will dehydrate the parsley while preparing the risotto.

Spread the diced butternut squash out across a baking tray.  Lightly sprinkle the sea salt and pepper across the squash.  Place in the center rack of the Roasting oven and set the timer for 10 minutes.

On the Boiling Plate, bring the chicken stock to boil using a medium-size stainless steel pot.  Once boiling, shift to the Simmering Plate or onto your Hotcupboard Warming Plate to maintain heat as set aside.

Using a large, thick-bottomed, deep stainless steel pot with a tight fitting lid and begin melting the butter on the Boiling Plate beside the stock.  Add shallots and mushrooms and begin sauteing.  After 1 minute, shift to the Simmering Plate.  Continue to saute for 5 minutes.  Add the rice and stir to combine well.

Once coated with butter and warmed throughout, add the white wine to the rice and mushroom mixture then shift to the Boiling Plate.  Bring rice mixture to boil.  Add chicken stock a ½ cup at a time stirring enough to keep the rice from sticking to the pan.  As the stock is absorbed, add an additional ½ cup.  Continue to add until the rice becomes a touch creamy.

Remove the butternut squash from the Roasting oven.  Using a metal spatula, flip and stir the squash to mix and coat each side then add to the rice and mix well.  Cover the rice with a tight-fitting lid and place in the Slow Cook oven for 20 minutes.

Remove your Mushroom Risotto with Honey Glazed Butternut Squash from the Slow Cook Oven.  Give the risotto a quick but efficient stir.  Take the parsley sprigs from the cooktop and crumble atop the risotto before serving.  Serve immediately.