Risotto with Fall Vegetables
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This comforting risotto with fall vegetables is a perfect dish to warm you up during the chilly autumn months. The creamy, Arborio rice pairs beautifully with seasonal vegetables like butternut squash, kale, and mushrooms, creating a hearty meal that’s both satisfying and nutritious. Finished with a sprinkle of Parmesan cheese and fresh herbs, this risotto is not only delicious but also a wonderful way to showcase the flavors of the season.
Difficulty: Intermediate
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cooking Temp: N/A
Estimated Cost: $15
Calories: 350 kcal per serving
Best Season: Fall
Table of Contents
Description
This rich and creamy risotto is a delightful celebration of fall’s bounty. Featuring a medley of roasted butternut squash, earthy mushrooms, and vibrant kale, each bite offers a perfect balance of flavors and textures. The slow-cooked Arborio rice absorbs the rich vegetable broth, resulting in a comforting dish that’s ideal for cozy dinners or as a side for your holiday feast. Easy to make and incredibly versatile, this risotto can be customized with your favorite seasonal vegetables.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup butternut squash, peeled and diced
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 cup kale, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions
- Roast the vegetables: Preheat your oven to 200°C (400°F). Toss the diced butternut squash and sliced mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned. Remove from the oven and set aside.
- Prepare the broth: In a medium saucepan, heat the vegetable broth over low heat, keeping it warm throughout the cooking process.
- Cook the onion and garlic: In a large skillet or saucepan, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Toast the rice: Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted and coated in oil.
- Add the wine: If using, pour in the white wine and cook, stirring constantly, until it has mostly evaporated.
- Cook the risotto: Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the vegetables: Once the rice is cooked, gently fold in the roasted butternut squash, mushrooms, and chopped kale. Cook for an additional 2-3 minutes until the kale is wilted.
- Finish and serve: Stir in the grated Parmesan cheese, and adjust the seasoning with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Nutrition Facts (per serving)
- Calories: 350 kcal
- Calories from Fat: 120 kcal
- Total Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 600mg
- Potassium: 700mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 10g
- Vitamin A: 900 IU
- Vitamin C: 30 mg
- Calcium: 150 mg
- Iron: 2 mg
Notes
- Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to restore creaminess.
- Customization: Feel free to substitute other seasonal vegetables like Brussels sprouts, carrots, or spinach based on your preference.
- Make Ahead: While risotto is best served fresh, you can prep the vegetables and broth in advance to save time.
- Serving Suggestion: Pair with a simple green salad and a glass of white wine for a complete meal.
