Autumn Squash Apple Parmesan Risotto

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 363kcal
Author: Lisa
A creamy fall-inspired side dish that's great with pork chops or chicken.  Ready in about 30 minutes.
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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups fall squash such as butternut, honeynut or acorn 1/2" dice
  • 2 shallots minced
  • 1 medium apple peeled, seeded, diced
  • 3/4 cup arborio rice
  • 3-4 cups vegetable broth
  • 1 cup Parmigiano Reggiano divided, finely grated
  • 3/4 teaspoon dried sage crumbled
  • 2 teaspoons vermouth optional
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon parsley chopped (optional)


  • In a heavy pot over medium heat, add the butter and oil and heat until bubbly.  Stir in the diced squash and cook, stirring occasionally for 5-6 minutes until slightly softened.
  • Measure the vegetable broth in a microwaveable glass measuring cup and heat for 3-4 minutes until very hot.  Set aside.
  • Add the shallots and apples and stir for one minute.  Add the arborio rice, stirring to combine.  Add about 1 cup of the vegetable broth, stirring constantly.  Cook over medium heat for 5-6 minutes or until the liquid is nearly evaporated.  Add more broth about half a cup at a time, stirring constantly between each addition.
  • About 10 minutes into the simmering add the crumbled sage, salt and pepper.  Continue to simmer and stir, adding more broth when the previous addition has been nearly absorbed. 
  • It should take about 20-25 minutes of adding broth, stirring and simmering before the rice is cooked through.  When it's done, stir in 3/4 cup of grated parmesan cheese and the vermouth (if using).  Taste for seasonings and adjust, adding additional salt and pepper if desired.
  • Transfer risotto to a serving dish and sprinkle with remaining parmesan cheese and chopped parsley.  Serve.



Calories: 363kcal | Carbohydrates: 49g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1426mg | Potassium: 388mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8210IU | Vitamin C: 19.1mg | Calcium: 337mg | Iron: 2.6mg