Creamy Butternut Squash Risotto | Easy Fall Dinner or Holiday Side Dish Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Preheat oven to 400°F. Line a baking sheet and toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes, or until fork-tender and lightly golden. Set aside.

In a large Dutch oven, melt butter and sauté bacon and onions over medium-low heat for about 10 minutes, until onions are translucent and bacon is cooked.

Stir in garlic and Arborio rice. Cook for 1-2 minutes to toast slightly.

Pour in the wine and stir gently until mostly absorbed.

Begin adding warm chicken stock 1 cup at a time, stirring every few minutes. Let each addition absorb before adding more. This step will take about 30 minutes.

When the rice is creamy and just tender, gently fold in your roasted squash, parsley, and Parmesan.

Taste and adjust seasoning as needed. Serve warm with extra herbs or cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens