Description
Fall risotto is a warm, creamy dish that captures the essence of autumn in every spoonful. Featuring roasted butternut squash, earthy mushrooms, and rich Parmesan cheese, this risotto is not only comforting but also visually stunning. Perfect for cozy family dinners or gatherings with friends, it requires minimal effort while delivering maximum flavor. Indulge in this delightful dish that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash (cubed)
- 1 cup mushrooms (sliced)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden.
- In a large skillet over medium heat, add remaining olive oil. Sauté chopped onions until translucent (about 5 minutes), then add minced garlic for another minute.
- Stir in Arborio rice and toast for about 2 minutes until edges are slightly translucent.
- Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed (about 20 minutes).
- Once rice is al dente, fold in roasted butternut squash, sautéed mushrooms, and Parmesan until creamy.
- Serve hot with an optional drizzle of olive oil or extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg