This Roasted Butternut Squash Risotto is made from a blend of creamy rice, warm spices, and fall vegetables. Topped with Brussels sprouts, cranberries, and walnuts, it’s a delicious side dish for all of your fall dishes and holiday meals.
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Risotto is such a classic comfort food. I’m not sure that 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 several years, I’ve experimented with different risotto recipes. I’ve found that any risotto with butternut squash is, without a doubt, going to be a personal favorite.
For this Roasted Butternut Squash Risotto recipe, the squash is roasted with a little cinnamon, which adds a nice warmth to traditional risotto when it’s all mixed together. The risotto is topped with some of fall’s best flavors – roasted Brussels sprouts, cranberries, and walnuts.
Why This Recipe Works
- This risotto is like a fall harvest of flavors! The butternut squash and Brussels sprouts are savory, while the cranberries add a burst of sweetness in every bite. Walnuts add even more flavor and a crunchy texture to the mix.
- You can serve this risotto along side most chicken, turkey, beef, or pork dishes. It’s also a perfect addition to your holiday meals.
- Risotto is not that difficult to make. It does have a reputation of being a bit more complex, but really, all you need to do is prepare yourself to stir, stir, stir.
How to Make Roasted Butternut Squash Risotto with Brussels Sprouts
Prep!
Preheat your oven to 425°F.
Cut the squash into bite size cubes and halve or quarter, the Brussels sprouts. Grate the Parmesan cheese, if necessary, mince the garlic, 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!
Pour the Roasted Butternut Squash Risotto into a large serving bowl. Top with the roasted Brussels sprouts, dried cranberries, and walnuts.
Tip: for a little added zing and flavor, try crumbling some goat cheese on top!
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.
Tips and Techniques for the Best Roasted Butternut Risotto
- Only use arborio rice! This isn’t even debatable. It’s the best rice to 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.
FAQ’s
- Is risotto rice or pasta? Risotto is actually a rice dish. It’s made with arborio rice which, when stirred frequently, releases starches and becomes very creamy.
- What can be used in place of white wine in risotto? While most risotto recipes call for the use of white wine, you can substitute additional stock or water instead.
- How do you store leftover risotto? Leftover risotto can be store in air-tight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
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
Ingredients
- 3 tablespoons extra virgin olive oil * divided
- 2 cups butternut squash * cubed
- 1 teaspoon salt * divided
- 1/2 teaspoon pepper * divided
- 1/2 teaspoon cinnamon
- 1 pound Brussels sprouts * cut in half or quartered
- 2 cloves garlic * minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock * or chicken stock
- 2 tablespoons butter * cut into pieces
- 1/2 cup Parmesan cheese * grated
- 1/4 cup dried cranberries
- 1/2 cup walnuts * roughly chopped
Instructions
- Preheat oven to 425°F.
- Mix 1 tablespoon of the olive oil and the butternut squash in a small bowl until evenly coated.
- Spread the squash onto one half of a baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sprinkle on the cinnamon.
- Toss the Brussels sprouts with 1 tablespoon of the olive oil and spread them onto the other half of the baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Roast until just caramelized, about 30 minutes, tossing every 10 minutes or so.
- 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 wine. Cook until the wine is fully absorbed.
- Add 3 cups of the stock 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 - creamy, yet still somewhat al dente.
- Once all the stock is absorbed, remove the pan from heat and stir in the butter pieces, and Parmesan cheese until well blended.
- Gently, fold in the roasted butternut squash.
- Pour the Roasted Butternut Squash Risotto into a large serving bowl.
- Top with the roasted Brussels sprouts, cranberries, and walnuts.
Notes
Risotto Tips and Techniques
- Only use arborio rice! This isn't even debatable. It's the best rice to 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.
FAQ's
- How do you store leftover risotto? Leftover risotto can be store in air-tight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
Nutrition
This recipe was originally published on August 28, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in October 2019.
