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Let’s make fall risotto in 30 minutes the foolproof way!! Risotto can seem intimidating, but it doesn’t have to be. This creamy butternut squash and mushroom risotto comes out perfectly every time, with rich flavor and comforting texture. It’s an easy side dish or a satisfying main course for weeknights or special occasions!
Whether you’re planning a fancy meal for guests or a simple weeknight dinner, this risotto will impress without stress! Risotto is my ultimate comfort food. Forget pasta, this makes any meal feel fancy! Pair it with proteins like Lemon Chicken Piccata or Apple Cider Pork Chops for a Sunday dinner to remember. The secret ingredient is white wine. It builds a flavorful base that sets your risotto apart.
For this fall variation, I’ve added butternut squash, mushrooms, and sage for seasonal flavor. You can make it in about 30 minutes. Yes, it does require a bit of stirring, but it is so worth it!!
What You’ll Love About This Risotto
- Creamy texture without using cream
- Cozy fall flavors from butternut squash, mushrooms, and sage
- Pairs perfectly with chicken, pork, or a fresh salad
- Ready in 30 minutes, weeknight friendly
How to Make Risotto
Start by heating olive oil in a large pan and sautéing finely chopped shallots and garlic until fragrant. Add cubed butternut squash and sliced mushrooms and cook until tender, then remove most of the vegetables from the pan, leaving a few bits of shallot behind for flavor. Next, add the Arborio rice to the pan and cook for a few minutes until it becomes slightly translucent around the edges.
Pour in a splash of white wine and stir until it is fully absorbed, then begin adding warm broth a little at a time. Allow each addition of broth to be absorbed before adding more, stirring gently but consistently throughout the process. Continue this method until the rice is tender but still slightly firm, with a creamy texture.
Finally, return the cooked vegetables to the pan and stir in fresh chopped sage for a fragrant finish. Sprinkle with Parmesan cheese if desired and serve immediately for a comforting, fall-inspired meal!
Tips for Perfect Risotto
- Stir consistently but gently to avoid excess air.
- Keep your broth warm for better absorption.
- Add liquid gradually, one cup at a time, letting the rice absorb it before adding more.
- Don’t overcook. Risotto should be creamy yet slightly firm, al dente.
Can You Store Risotto?
Risotto is best enjoyed fresh. Reheating can make it mushy, so it is not a recommended make-ahead meal. You can still enjoy leftovers, but the texture won’t be the same.
Serving Suggestions
Risotto is creamy and satisfying on its own, but it also pairs beautifully with a protein or fresh greens for a complete meal. I love serving it alongside Prosciutto Wrapped Chicken Breast Stuffed with Goat Cheese and Figs, or a classic Chicken Cordon Bleu. For a lighter option, a crisp Easy House Salad complements the richness of the risotto perfectly.
Easy and Perfectly Creamy Risotto
Ingredients
- 3 tbsp olive oil
- 1 shallot, chopped
- 2 cloves garlic, crushed
- 10 oz sliced mushrooms
- 12 oz butternut squash, cut into small squares
- 1.5 cups arborio rice
- 1 cup dry white wine
- 5-6 cups vegetable or chicken stock, at room temperature or heated
- 3 tbsp chopped fresh sage
Instructions
- Begin by heating the olive oil in a large heavy bottomed saucepan over medium high heat. Add the shallot, garlic, mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). You can remove the mushrooms and butternut squash here to prevent them from becoming to mushy. Or you can keep them cooking with the rice to make things a little easier. Add the Arborio rice, stir well and cook for about another minute.
- Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
- Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
- Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. I used right between 5 and 6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is right around 30 minutes.
- Top with fresh chopped sage, and parmesan cheese (optional).
Wonderful for folks who can’t have dairy!
looks so tasty and very tempting ^^