What dish says “fall” more than this?

This Butternut Squash Risotto is hearty, creamy, and full of Fall flavor. It’s even the perfect color for Fall food (IMHO).

Risotto is perfect cooler weather food

Though I really enjoy risotto at any time of the year, I do have to say that it’s particularly good when the weather turns a bit cooler. Risotto is creamy and filling, sticks to your ribs, and ideal for Fall when it includes warmly spiced butternut squash. And thankfully it’s finally feeling like Fall in North Carolina.

I find that risotto is also supremely relaxing to make. Am I alone in this? There’s chopping and all kinds of meditative stirring going on. Maybe it’s just me.  ¯\_(ツ)_/¯

How does this recipe come together?

You’ll start out by chopping up and roasting a butternut squash. If you’re unsure of how to go about peeling and disassembling a squash, just keep reading. I walk you through it below (you got this).

Apart from that, you’re just making a basic risotto. You’ll heat some butter and olive oil, sauté some vegetables and herbs, toast some rice, and alternate adding broth with lots and lots of stirring.

You’ll finish things off by adding the roasted squash and lots of cheese.

How do you peel and cut up a butternut squash?

Let me tell you. (It’s not very hard!) I have a few step-by-step photos below. I’ll talk you through it, going left to right.

So, starting with the leftmost picture above, you have a whole ass butternut squash. Congrats.

Peel the whole thing with a sharp peeler (middle photo above). I use an inexpensive y-shaped vegetable peeper.

Next, lop off the top and bottom of the squash (rightmost picture above).

As depicted in the leftmost picture above, cut the “neck” of the butternut squash from the more bulbous part.

Slice the bulbous part in half, lengthwise (middle photo). Next, use a spoon to scoop the seeds from the squash (rightmost picture). You can save them or keep them to roast them. 

After that, you just chop it up like you would any vegetable (think potatoes, or something along those lines). I like to shoot for bite-sized cubes.

Looking for other Fall risotto recipes?

This Pumpkin Risotto feels particularly relevant. It’s similar to this Butternut Squash Risotto, but a bit sweeter and creamier. Mushroom Risotto and Beer, Cheddar, and Sausage Risotto are other great cooler weather options.

Search “risotto” over on the righthand side of the page for other recipes!

Butternut Squash Risotto

Yield: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This Butternut Squash Risotto is hearty, creamy, and full of Fall flavor. It's even the perfect color for Fall food.

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Ingredients

For the roasted butternut squash

• 2 lbs butternut squash, peeled, seeds removed, and chopped
• 1 tbs olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 ground cumin
• kosher salt and pepper, to taste

For the risotto

• 5 cups vegetable or chicken broth
• 1 tbs olive oil
• 3 tbs butter, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbs fresh rosemary, minced
• 1.5 cups Arborio rice
• 3/4 cup parmesan cheese, shredded
• 3/4 cup mozzarella cheese, shredded
• kosher salt and pepper, to taste

Instructions

To make the roasted butternut squash

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray it with cooking spray. Set it aside.
2. Add all of the ingredients for the roasted squash to a large zip top bag. Toss everything around until the squash is coated in the spices.
3. Spread the squash onto the prepared baking sheet in an single layer.
4. Roast for 30 minutes, tossing the squash around halfway through.
5. Once the roasted squash has cooled slightly, mash approximately 2/3 of it, leaving the remaining 1/3 as clearly-defined cubes. Set it aside.

To make the risotto

1. In a medium pot over medium-high heat, bring the broth to a simmer.
2. In a large, heavy bottomed pot over medium heat, add the olive oil and butter. Once the butter has melted, add the onion, garlic, and minced rosemary, stirring occasionally. Cook until the onions are soft and translucent.
3. Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until the rice smells nutty. That lets you know that the rice has been toasted a bit. And this means flavor.
4. A couple of ladles at a time, add the warmed broth to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it. You may not use all of the broth.
5. Add the mashed squash, stirring to incorporate. Add the cheeses, stirring to combine. Add salt and pepper to taste, along with the cubed squash.
6. Garnish with fresh rosemary, if desired.

What should I have on hand in order to make this?

• A sharp vegetable peeler
• Decent baking sheets, for roasting the squash
• A Dutch oven is great for making risotto
• I love bamboo spoons for stirring, stirring, stirring
• For sure you should pick up some gorgeous pottery by Matt Hallyburton. He made the beautiful bowl that you see in the pictures here.

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Risotto is a labor of love that’s delicious no matter what time of year it is

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

What inspired this recipe?

There’s a pizza place in Durham, NC called Pie Pushers. We like them anyway, but during this period of social distancing, they’ve started delivering to our neighborhood (normally we’re way outside of their delivery radius) on a biweekly basis. So we’ve been partaking … on a biweekly basis. It’s been great.

Anyway, one of their pizzas is called the Pace Car and has quickly become one of my favorites. It has olive oil, sweet corn, basil, jalapeños, and mozzarella. I tried to take these flavors and turn them into a pasta, which didn’t quite work out like I’d hoped. HOWEVER, when I tried them in a risotto, I knew that I was onto something delicious.

How does this risotto come together?

Really, the method is pretty standard. Start out by sautéing shallots, garlic, and other vegetables in butter and olive oil, toasting the rice, and adding the broth little by little while stirring, stirring, stirring. Add some cheese at the end, and you’re in business.

In this recipe, we’re using shallots and garlic (nothing out of the ordinary here), fresh sweet corn, and four jalapeños. I know that that may seem like a lot, but it’s not. Trust me. The flavor is great. We also throw a little dried thyme in the pot as well as lots of fresh basil, too.

We use Arborio rice, as always, and I’ve opted to use chicken broth. You can use vegetable broth if you’d prefer, but I always have chicken in my pantry. In terms of cheese, we go with shredded mozzarella AND creamy burrata.

Is the burrata 100% necessary? Probably not. Is it highly highly recommended? Absolutely.

Looking for other corny recipes?

I cannot stress enough how delicious and decadent this Creamy Corn and Bucatini with Burrata is. Make it while the summer corn is sweetest.

If you’re in the mood for more risotto, there’s also my Sweet Corn Risotto with Roasted Cherry Tomatoes and Avocado and Corn Risotto.

What about other risotto recipes?

I know that I just listed a couple risotto recipes above, but there are more. Don’t miss out on my savory Mushroom Risotto. My husband doesn’t like mushrooms, so I tend to get this one all to myself (much to my delight).

Then, there’s also my super vibrant Beet Risotto with Goat Cheese. Great year round, but it’s especially good for Valentine’s Day. You know, if you’re into celebrating that sort of thing. But really, even if you aren’t, I recommend making it.

I also have an (what I’d categorize as) under-appreciated Beer, Cheddar, and Sausage Risotto. Honestly, beer, cheese, and pork. In a carby risotto? Yeah, it’s great. And of course, I’d bre remiss if I didn’t tell you about my Pumpkin Risotto. Creamy, savory and slightly sweet, perfect all the time (but especially during the Fall when we’re indulging in pumpkin everything).

Corn and Jalapeño Risotto

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

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Ingredients

• 5 cups vegetable or chicken broth
• 1 tbs olive oil
• 1 tbs butter
• 2 cloves garlic, minced
• 1 shallot, diced
• 4 jalapeño peppers (seeds and ribs removed), diced
• 1 tsp dried thyme
• 4 ears of fresh corn, kernels removed from cob
• 1.5 cups Arborio rice
• 2 cups shredded mozzarella cheese
• kosher salt and pepper, to taste
• large handful of fresh basil, chopped
• 4 oz burrata (optional but highly recommended)

Instructions

1. Heat the broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it down to low.
2. In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter has melted. Add the garlic, shallot, and jalapeños. Sauté them until the shallot begin to become translucent and the jalapeños start to soften.
3. Add the dried thyme and corn kernels to the pot, as well. Stir to combine.
4. Next, add the Arborio rice and stir it around so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
5. Turn the heat off under the broth and add a couple of ladles of it to the rice. Stir occasionally until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.
6. Once all of the broth has been added and incorporated, add the mozzarella cheese, stirring well. Add the kosher salt and pepper, to taste. 
7. Add the fresh basil and stir to distribute it throughout the risotto.
8. Top the risotto with hunks of burrata, if desired and if you're feeling extra.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 856mgCarbohydrates: 57gFiber: 8gSugar: 11gProtein: 25g

What should I have on hand in order to make this recipe?

• Arborio rice
• A saucepan and heavy-bottomed pot 
• A wooden spoon for stirring, stirring, stirring

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This Beer, Cheddar, and Sausage Risotto combines several of my favorite things: beer, cheese, pork products, and carbs. It’ s a fun twist on traditional risotto recipes that call for white wine as a flavor base.

It’s no secret that I love a good risotto. I make it pretty regularly at home (see beet risotto, sweet corn risotto with roasted cherry tomatoes, pumpkin risotto, and avocado and corn risotto).

Many risotto recipes start with white wine. But I got to thinking… why not use beer instead? Before ladling in chicken broth, I added a Belgian witbier to the pot. It was definitely a good call. The relatively mild beer doesn’t overpower the dish, but does impart its flavor in the background.

Plus, come on.  Beer + cheese + sausage + carbs = liiiiiiiiiiife <3

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Beer, Cheddar, and Sausage Risotto

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Course: Main Course

Cuisine: American, Italian

Servings: 4 people

Author: Lauren Pacek

Ingredients

• 1 tsp olive oil
• 1 lb bulk sausage
• 4 cups chicken broth
• 1 tbs olive oil
• 2 tbs butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups arborio rice
• 12 oz wheat beer, room temperature
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup gouda, shredded
• 3 green onions, white and light green parts sliced thinly
• salt and pepper, to taste

Instructions

1. In a heavy bottomed pan or Dutch oven, heat 1 tsp of olive oil over medium heat. Add the bulk sausage,  crumbling as it cooks. Once the sausage is cooked through, remove it to a plate lined with paper towels. Set aside.

2. Add the chicken broth to a small saucepan and heat over medium heat. Bring it to a simmer, then turn the heat down to low.

3. Wipe the pan that the sausage had cooked in with a paper towel. Add 1 tbs olive oil and 2 tbs butter over medium heat. Once the butter has melted, add the onion and cloves of garlic. Cook until the onion has softened and is translucent.

4. Add the arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast a bit, stirring occasionally. Once it starts to smell nutty, add the beer. Stir occasionally until almost all of the beer has been absorbed by the rice.

5. Turn the heat off under the chicken broth, and add a couple of ladles to the rice. Stir occasionally until, again, almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente. You may or may not use all of the chicken broth.

6. Add the cooked sausage, shredded cheeses, and sliced green onions. Stir to combine. Taste and add salt and pepper if desired.