Butternut Risotto with Apples and Parmesan

Serving squash risotto with extra parmesan cheese.

3.85 from 20 votes

Butternut Risotto with Apples and Parmesan

This creamy butternut risotto is a deliciously seasonal side dish with a gorgeous autumn color. Serve this fall risotto with beef, pork, and poultry or as a vegetarian main dish with a green salad.

Course Side Dish

Cuisine American

Keyword risotto

Dietary Restrictions Egg Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 363kcal

Author Lisa Lotts

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups butternut squash cut in ½" dice or other hard squash variety.
2 shallots minced
1 medium apple peeled, seeded, diced
¾ cup arborio rice
3-4 cups vegetable stock or low-sodium chicken stock
1 cup Parmigiano Reggiano divided, finely grated
¾ teaspoon dried sage crumbled
2 teaspoons vermouth optional
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon parsley chopped (optional)

US Customary - Metric

Instructions

In a medium saucepan, heat 3-4 cups vegetable stock over medium-high heat and reduce to a low simmer to keep it warm.
In a heavy pot over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter and heat until bubbly. Stir in the 2 cups butternut squash cut in ½" dice and cook, stirring occasionally for 5-6 minutes until slightly softened.
Add 2 shallots and 1 medium apple and stir for one minute. Add ¾ cup 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 ¾ teaspoon dried sage, ½ teaspoon kosher salt and ¼ teaspoon black 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 the rice is tender, stir in ¾ cup of grated parmesan cheese and 2 teaspoons 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 1 tablespoon parsley. Serve.

Video

Notes

To reheat, warm it on the stove and add a few tablespoons of hot stock to bring it back to the original creamy consistency.
You can also reheat leftover butternut risotto in the microwave. It won't be as loose, but just as delicious.

Nutrition