Fall Vegetable Risotto

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Servings: 6 servings Difficulty: Intermediate
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Creamy Arborio rice with roasted butternut squash, fresh herbs, and orange zest
Fall Vegetable Risotto recipe image

This Fall Vegetable Risotto is a hearty and elegant dish that captures the essence of the season. Creamy Arborio rice is slowly simmered with low-salt chicken broth to achieve a perfect, luxurious texture. Sweet cubes of roasted butternut squash provide bursts of natural sweetness, while earthy herbs like sage, thyme, and rosemary add depth and aroma. A bright touch of orange zest and juice cuts through the richness, keeping the flavors balanced and fresh. Topped with toasted pecans for crunch and freshly grated Parmigiano-Reggiano for savory umami, this dish is ideal for cozy weeknight dinners or festive autumn gatherings. It’s a satisfying, home-style meal that feels both comforting and special.

Fall Vegetable Risotto recipe image
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Fall Vegetable Risotto

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 servings Calories: 987

Description

This Fall Vegetable Risotto is a hearty and elegant dish that captures the essence of the season. Creamy Arborio rice is slowly simmered with low-salt chicken broth to achieve a perfect, luxurious texture. Sweet cubes of roasted butternut squash provide bursts of natural sweetness, while earthy herbs like sage, thyme, and rosemary add depth and aroma. A bright touch of orange zest and juice cuts through the richness, keeping the flavors balanced and fresh. Topped with toasted pecans for crunch and freshly grated Parmigiano-Reggiano for savory umami, this dish is ideal for cozy weeknight dinners or festive autumn gatherings. ItâÂÂs a satisfying, home-style meal that feels both comforting and special.

Directions

  1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1/2-inch pieces.
  2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and lightly caramelized.
  3. Meanwhile, bring the chicken broth to a gentle simmer in a saucepan. Keep it warm over low heat.
  4. In a large heavy-bottomed pot or Dutch oven, heat remaining 1/2 tablespoon olive oil over medium heat.
  5. Add the diced leeks and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  6. Stir in the minced garlic, thyme, rosemary, and sage. Cook for 1 minute until fragrant.
  7. Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
  8. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
  9. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
  10. Fold in the roasted butternut squash, orange zest, and orange juice.
  11. Remove from heat. Stir in the grated Parmigiano-Reggiano and nutmeg. Season with salt and pepper to taste.
  12. Serve immediately, garnished with chopped parsley, toasted pecans, and extra Parmigiano-Reggiano if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 987kcal
% Daily Value *
Total Fat 40.6g63%
Saturated Fat 9.3g47%
Cholesterol 272mg91%
Sodium 237mg10%
Total Carbohydrate 93g31%
Dietary Fiber 14.9g60%
Sugars 14.1g
Protein 64.2g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, butternut squash, arborio rice, fall recipe, vegetarian, italian, comfort food, leeks, sage, thyme, rosemary, orange zest, pecans, parmigiano, dinner, seasonal
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