Oh risotto, you are simply amazing. I like to think of it as a fancy type of comfort food. Risotto is so delicious, you will want to make it over and over again. The first time I made risotto was in a cooking food science class in college. We made a mouthwatering butternut squash version and it was a winning dish. I mean, the entire class absolutely LOVED it. We are still raving about it years later. It’s so rich and creamy that it is the star of any meal, so much that it can even be served as the main course.

Fall Risotto 2 Ways 1

 

Worth the wait.

Risotto takes a bit of love and patience, so make sure you have time to do it. When done the right way, it could take up to 45 minutes to make and needs to be stirred constantly. I promise it’s worth the wait.

Fall Risotto 2 Ways 2

 

The first risotto.

I have two versions for you. The first one is my recipe for the delicious butternut squash risotto, similar to the one I made in my cooking class years ago.

Fall Risotto 2 Ways 3

 

The creamy cubes of butternut squash are just heavenly. After you scoop out the seeds from butternut squash, try roasting them in the oven at 400° for 15 minutes. I like to add olive oil and a dash of salt for flavor with roasted butternut squash seeds.

Fall Risotto 2 Ways 4

 

Fall Risotto 2 Ways

 

Creamy Butternut Squash Risotto

By Jennifer Adsit, RD

Makes 6 servings

 

INGREDIENTS

½ butternut squash

¼ onion, diced

2 tbsp olive oil

1 cup arborio rice

5 cups vegetable broth

1 tbsp butter

½ cup grated parmesan cheese

½ tsp garlic powder

Chopped fresh parsley

 

DIRECTIONS

  1. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
  2. In a medium skillet, heat half of the olive oil. Cook the squash until tender. Set aside.
  3. In the same skillet, add the rest of the oil. Cook the diced onion for 2-3 minutes over medium heat. Add arborio rice and stir with the onions, about 1 minute.
  4. While the onions are cooking, heat the broth in the microwave for 2-3 minutes until it is warm.
  5. Slowly and gradually add the broth to the rice in 1/2 cup increments, stirring every constantly. The liquid should be completely absorbed at the end and rice should be al dente.
  6. Gently stir in the parmesan cheese, garlic powder, butter and cooked squash.
  7. Serve and garnish with parsley.

 

 

SERVING SUGGESTIONS

Pair with a side salad.

 

NOURISHING NUTRITION

Calories: 250 calories

Fat (g): 7

Sodium (mg): 840

Protein (g): 9

Carbs (g): 37

Fiber (g): 3

 

The second risotto.

My second recipe is a savory pumpkin risotto that is packed full of flavor. It is not the typical sweet flavor that we tend to associate all things pumpkin with. I know you are going to fall in love with the richness of this dish and it will open your eyes to pumpkin in a whole new way.

Fall Risotto 2 Ways 5

 

What should I made with the leftover pumpkin?

You will have leftover pumpkin when making this recipe, so try our Pumpkin Spice Apple “Donuts” with Greek Yogurt. They are the perfect healthy snack for the pumpkin lover!

 

Savory Pumpkin Risotto

By Jennifer Adsit, RD

Makes 4 servings

 

INGREDIENTS

1 tbsp olive oil

¼ onion, diced

1 cup arborio rice

5 cups vegetable broth

1 tbsp butter

1 cup canned pumpkin (not pumpkin pie filling)

1/2 tsp garlic powder

¼ tsp black pepper

¼ tsp nutmeg

¼ cup grated parmesan cheese

¼ cup chopped walnuts, toasted

Parsley for garnish

 

DIRECTIONS

  1. In a medium skillet, heat the olive oil. Cook diced onion for 2-3 minutes. Add arborio rice and stir with the onions, about 1 minute.
  2. While the onions are cooking, heat the broth in the microwave for 2-3 minutes until it is warm.
  3. Slowly and gradually add the broth to the rice in 1/2 cup increments, stirring every few minutes. The liquid should be completely absorbed.
  4. Stir in the butter, pumpkin, garlic powder, pepper, nutmeg and parmesan cheese.
  5. Serve and garnish with the toasted walnuts and parsley.

 

 

SERVING SUGGESTIONS

Pair with a side salad.

 

NOURISHING NUTRITION

Calories: 340

Fat (g): 17

Sodium (mg): 816

Protein (g): 8

Carbs (g): 39

Fiber (g): 2