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Fall Vegetable Risotto

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. ItâÂÂs a satisfying, home-style meal that feels both comforting and special.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
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. 1
    Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1/2-inch pieces.
  2. 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. 3
    Meanwhile, bring the chicken broth to a gentle simmer in a saucepan. Keep it warm over low heat.
  4. 4
    In a large heavy-bottomed pot or Dutch oven, heat remaining 1/2 tablespoon olive oil over medium heat.
  5. 5
    Add the diced leeks and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  6. 6
    Stir in the minced garlic, thyme, rosemary, and sage. Cook for 1 minute until fragrant.
  7. 7
    Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
  8. 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. 9
    Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
  10. 10
    Fold in the roasted butternut squash, orange zest, and orange juice.
  11. 11
    Remove from heat. Stir in the grated Parmigiano-Reggiano and nutmeg. Season with salt and pepper to taste.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/fall-vegetable-risotto/