Roasted Butternut Squash Risotto with Brussels Sprouts
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.
Servings: 8
Calories: 350kcal
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
Serving: 1serving | Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 878mg | Potassium: 421mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4535IU | Vitamin C: 56mg | Calcium: 124mg | Iron: 3mg