Roasted Butternut Squash Risotto with Brussels Sprouts

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This Roasted Butternut Squash Risotto is the perfect blend of creaminess and warm spiciness. Topped with Brussels sprouts, cranberries, and walnuts, it’s the perfect risotto recipe for Fall!

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Risotto is the ultimate comfort food. I’m not sure there’s anything textbook healthy about it, but it’s oh-so-good for the soul. It’s warm, creamy, spicy, and as indulgent as savory foods can get.

Over the past couple years, I’ve experimented with different risotto recipes quite a bit. I’ve found that any kind of Fall harvest risotto with butternut squash is hands-down, my personal favorite.

This Roasted Butternut Squash Risotto is my latest and greatest creation! The squash is roasted with a little cinnamon which adds a nice warmth to a traditional risotto when it’s all mixed together. Then, I top the risotto with some of my favorite flavors of Fall – Brussels sprouts, cranberries, and walnuts – to make this a deliciously satisfying vegetarian meal.

The cranberries add little bursts of sweetness and the walnuts bring the texture. This dish really does have it all!

I know some of you have heard that risotto can be a challenging dish to prepare. It’s really not! It just takes a little patience and a lot of stirring. Trust me, the end result is worth doing it right!

Roasted Butternut Squash Risotto with Brussels Sprouts

Prep!

Preheat oven to 425°F.

Cut the squash into bite size cubes and halve, or quarter, the Brussels sprouts. Grate the Parmesan cheese, if necessary, and roughly chop the walnuts.

Create!

Mix the butternut squash and 1 Tablespoon of the olive oil in a small bowl. Spread onto one half of a baking sheet, season with salt and pepper, and evenly sprinkle on the cinnamon.

Toss the Brussels sprouts with another Tablespoon of olive oil and spread them onto the other half of the baking sheet. Season with salt and pepper.

Roast until just caramelized, about 30 minutes, tossing every 10 minutes or so.

Note: Depending on the size of your Brussels sprouts, they may cook faster than the squash. Simply remove them from the baking sheet to a bowl, if needed, and continue cooking the squash.

Meanwhile, begin preparing the risotto.

In a large, heavy-bottomed deep skillet (or Dutch oven) add 1 Tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute.

Mix in the arborio rice and cook for an additional minute.  Then, pour in the white cooking wine. Cook until the wine is fully absorbed.

Add 3 cups of the vegetable stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup). You want the rice to be creamy, yet still somewhat al dente.

Once all the stock is absorbed, remove the pan from heat and stir in the butter, and Parmesan cheese until well blended.

Gently, fold in the roasted butternut squash.

Present!

Divide the Roasted Butternut Squash Risotto between 4 bowls (if serving as a main dish). Top with equal amounts of the roasted Brussels sprouts, dried cranberries, and walnuts.

For a little added zing, try crumbling a little goat cheese on top!

Enjoy!

How Do You Cook the Perfect Risotto?

Cooking risotto isn’t really that difficult. It just takes a little patience and a little know-how. Here are some tips to help you perfect risotto.

Risotto Tips and Techniques

• Only use arborio rice! This isn’t even debatable, it’s the only rice that will give you the creaminess that makes risotto, risotto!
• Don’t skimp on the stirring.  Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
• Use room temperature or warm stock on the stove before adding it to the rice.
• Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
• Use a high quality Parmesan cheese, but don’t add it (or any vegetables) until after you take the pot off of the stove.

More Risotto Recipes to Try

Spiced Pumpkin Risotto

Parmesan Lemon Risotto with Roasted Butternut Squash

Chicken Risotto with Peas and Almonds

Spring Vegetable Risotto

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Roasted Butternut Squash Risotto with Brussels Sprouts

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

This Roasted Butternut Squash Risotto is the perfect blend of creaminess and warm spiciness. Topped with Brussels sprouts, cranberries, and walnuts, it's the perfect risotto recipe for Fall!

Course: Main Dish, Side Dish

Cuisine: American, Gluten Free, Vegetarian

Servings: 4

Calories: 703 kcal

Author: Lauren

Ingredients

• 2 Cups butternut squash * cubed
• 1 lb Brussels sprouts * cut in half or quartered
• 3 Tablespoons olive oil * divided
• salt and pepper
• 1/2 teaspoon cinnamon
• 2 cloves garlic
• 1 1/2 Cups arborio rice
• 1/2 Cup white wine
• 4 Cups vegetable stock * or chicken stock
• 2 Tablespoons butter
• 1/2 Cup grated Parmesan
• 1/2 Cup walnuts * roughly chopped
• 1/4 Cup dried cranberries

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. Cut the butternut squash into bite-size cubes. Halve, or quarter, the Brussels sprouts. Grate the Parmesan cheese, if necessary, and roughly chop the walnuts.
   

3. Mix the butternut squash and 1 Tablespoon of the olive oil in a small bowl. until evenly coated. Spread onto one half of a baking sheet, season with salt and pepper, and sprinkle on the cinnamon.
   

4. Toss the Brussels sprouts 1 Tablespoon of the olive oil and spread them onto the other half of the baking sheet. Season with salt and pepper.
   

5. Roast until just caramelized, about 30 minutes, tossing every 10 minutes or so.
   

6. In a large, heavy-bottomed deep skillet (or Dutch oven) add 1 Tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute.
   

7. Mix in the arborio rice and cook for an additional minute. Then, pour in the white wine. Cook until the wine is fully absorbed.
   

8. Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next.
   

9. Then, add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup). You want the rice to be creamy, yet still somewhat al dente.
   

10. Once all the stock is absorbed, remove the pan from heat and stir in the butter pieces, and Parmesan cheese until well blended.
    

11. Gently, fold in the roasted butternut squash.
    

12. Divide the Roasted Butternut Squash Risotto between 4 bowls (if serving as a main dish). Top with equal amounts of the roasted Brussels sprouts, cranberries, and walnuts.
    

Recipe Notes

Risotto Tips and Techniques

• Only use arborio rice! This isn't even debatable, it's the only rice that will give you the creaminess that makes risotto, risotto!
• Don't skimp on the stirring.  Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don't go too long without giving it a good stir.
• Use room temperature or warm stock on the stove before adding it to the rice. Add stock in small increments and allow each addition to fully absorb before adding the next.
• Don't rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
• Use a high quality Parmesan cheese, but don't add it (or any vegetables) until after you take the pot off of the stove.

** Nutritional information is given as an estimate only and may vary.

Nutrition Facts

Roasted Butternut Squash Risotto with Brussels Sprouts

Amount Per Serving (1 serving)

Calories 703 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 8g 40%

Cholesterol 26mg 9%

Sodium 1215mg 51%

Potassium 845mg 24%

Total Carbohydrates 90g 30%

Dietary Fiber 9g 36%

Sugars 11g

Protein 16g 32%

Vitamin A 181.6%

Vitamin C 135.2%

Calcium 24%

Iron 32.9%

* Percent Daily Values are based on a 2000 calorie diet.