Risotto with Autumn Vegetables
Celebrate the flavors of the season with this creamy and comforting Risotto with Autumn Vegetables—a perfect dish to showcase fall’s bounty. Featuring sweet roasted butternut squash, earthy cremini mushrooms, and nutrient-packed kale, this dish is a harmonious blend of textures and flavors. The risotto’s velvety base comes from perfectly cooked arborio rice simmered in warm vegetable stock and dry white wine, complemented by a touch of Parmesan and fresh thyme for ultimate richness. With a combination of roasting, sautéing, and traditional risotto-making techniques, this recipe is both an elegant main course and a crowd-pleasing vegetarian side dish. Ideal for cozy dinners or holiday gatherings, this autumn risotto is a celebration of seasonal produce and timeless comfort food.
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups vegetable stock, warm
- 1.5 cups cremini mushrooms, sliced
- 1 cup fresh kale, stems removed and chopped
- 0.5 cups Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
Pour in the white wine and stir until most of the liquid is absorbed.
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
Meanwhile, in a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sauté the sliced mushrooms for 5-6 minutes until golden brown. Add the chopped kale and cook for another 2-3 minutes until wilted. Set aside.
Once the risotto is creamy and the rice is cooked through, stir in the roasted butternut squash, sautéed mushrooms, and kale.
Mix in the grated Parmesan cheese and fresh thyme. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh thyme, if desired.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 25.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 963 mg | 74% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3697 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
