Butternut Risotto with Apples and Parmesan Recipe

If you’re craving a dish that wraps you in cozy fall flavors with a silky, dreamy texture, look no further than this Butternut Risotto with Apples and Parmesan. It’s the perfect harmony of sweet, savory, and creamy — tender butternut squash melds beautifully with the crisp, lightly tart apple, all lifted by the nutty, salty Parmesan. Whether you’re cooking for a special dinner or a comforting weeknight meal, this risotto offers warmth and a burst of seasonal charm in every bite.

Ingredients You’ll Need

You’ll find that this recipe uses simple, wholesome ingredients that each play a key role in creating the rich flavor profile and luscious texture of the risotto. Every element, from the fruity apple to the aromatic sage, works in harmony to make each spoonful irresistible.

• Olive oil: Provides a smooth base and helps sauté the vegetables without overpowering flavors.
• Butter: Adds richness and helps develop a creamy mouthfeel that’s essential for perfect risotto.
• Butternut squash (2 cups, diced): Offers a sweet, nutty element and adds lovely color and body.
• Shallots (2, minced): Bring a delicate sweetness and depth without the sharpness of onions.
• Apple (1 medium, peeled and diced): Gives a subtle tartness and crisp texture contrast that brightens the dish.
• Arborio rice (¾ cup): The star of risotto; its high starch content makes the dish creamy and velvety.
• Vegetable stock (3-4 cups): Used warm to gently cook the rice and add savory richness without heaviness.
• Parmigiano Reggiano (1 cup, divided and finely grated): Adds a salty, nutty finish that defines the flavor.
• Dried sage (¾ teaspoon): Infuses a subtle earthy note that complements the squash and apple beautifully.
• Vermouth (2 teaspoons, optional): A splash adds a delicate herbaceous depth and helps lift the flavors.
• Kosher salt (½ teaspoon): Enhances all the flavors without making the dish salty.
• Black pepper (¼ teaspoon): Adds a mild warming spice that balances the sweetness.
• Parsley (1 tablespoon, optional): A fresh garnish that lends color and a hint of brightness.

How to Make Butternut Risotto with Apples and Parmesan

Step 1: Warm the Stock

Before you start cooking the risotto, gently heat your vegetable stock in a saucepan and keep it at a simmer. This step is crucial because adding warm stock to your rice helps maintain the cooking temperature and ensures the rice cooks evenly and becomes perfectly creamy.

Step 2: Sauté the Butternut Squash

In a heavy-bottomed pot, heat olive oil and butter over medium heat until bubbly. Add the diced butternut squash and cook it for about 5 to 6 minutes, stirring occasionally so it softens just enough to release its sweetness but still holds its shape. This golden stage imparts a lovely texture and natural sweetness to the dish.

Step 3: Add Shallots, Apples, and Rice

Next, stir in the minced shallots and diced apple, cooking for about a minute until fragrant and slightly softened. Then, add the arborio rice and toss everything together so the grains get coated in the buttery mixture. This step is key to developing that signature risotto nuttiness as the rice begins to toast lightly.

Step 4: Start Adding the Stock

Pour in about one cup of the warm stock and stir constantly. The stirring releases the rice’s starches, creating that creamy risotto texture everyone loves. Cook until the liquid nearly evaporates, then continue adding stock in half-cup increments, stirring steadily. Patience here really pays off as the rice slowly absorbs the flavorful broth, becoming tender and creamy over about 20 to 25 minutes.

Step 5: Season During Cooking

Around the 10-minute mark, sprinkle in the dried sage, kosher salt, and black pepper. These seasonings will gradually infuse the risotto with their warm and earthy notes, balancing the sweetness of squash and apples. Keep adding stock and stirring until the rice is cooked through but still al dente.

Step 6: Finish with Parmesan and Vermouth

Once the rice is tender and luxuriously creamy, stir in three-quarters of the grated Parmigiano Reggiano and the optional vermouth for an added layer of complexity. Adjust salt and pepper to taste, ensuring every bite bursts with harmony and richness.

Step 7: Serve and Garnish

Transfer your Butternut Risotto with Apples and Parmesan to a warm serving dish, then sprinkle with the remaining Parmesan and fresh parsley for a pop of color and extra flavor. Serve immediately to enjoy the risotto at its creamiest and most flavorful.

How to Serve Butternut Risotto with Apples and Parmesan

Garnishes

This risotto is beautiful on its own but garnishing with a sprinkle of extra Parmesan and chopped parsley elevates its presentation and adds a fresh, herbal touch. You can also add a few toasted pine nuts or a drizzle of good quality olive oil for an inviting finish.

Side Dishes

To round out your meal, pair this creamy fall risotto with a crisp green salad dressed in lemon vinaigrette or some roasted Brussels sprouts. Light proteins like grilled chicken or pan-seared salmon also marry wonderfully with the natural sweetness of the butternut and apples in the risotto.

Creative Ways to Present

For a fun twist, serve the Butternut Risotto with Apples and Parmesan in individual ramekins and sprinkle the top with crispy sage leaves for a fragrant touch. It also works wonderfully as a side dish served in hollowed-out roasted butternut squash halves, making for a stunning autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Butternut Risotto with Apples and Parmesan in an airtight container in the refrigerator for up to three days. Because risotto thickens as it cools, you might find it firmer than when freshly made.

Freezing

Freezing risotto is possible, but it may alter the creamy texture slightly. If you want to freeze leftovers, let the risotto cool completely before transferring to a freezer-safe container, and consume within one month for best flavor and quality.

Reheating

To reheat, warm the risotto gently on the stovetop over low heat, adding a splash of stock or water to loosen it back to its silky texture. Stir often to prevent sticking and bring back that irresistible creaminess that makes this Butternut Risotto with Apples and Parmesan such a treat.

FAQs

Can I use another type of squash instead of butternut?

Absolutely! Other hard squashes like kabocha or acorn squash work well, offering slightly different flavors but similar textures. Just be sure to dice them into small, even pieces to cook evenly.

Is vermouth necessary in the recipe?

Vermouth adds a subtle complexity to the risotto, but you can omit it if you prefer or don’t have any on hand. The risotto will still be delicious and full of flavor thanks to the other ingredients.

Can I make this recipe vegan?

You can easily make this dish vegan by substituting the butter with a plant-based alternative and using nutritional yeast or a vegan Parmesan substitute instead of the cheese. Use vegetable broth to keep it completely plant-based.

What wine pairs best with Butternut Risotto with Apples and Parmesan?

A crisp white wine like Pinot Grigio or a lightly oaked Chardonnay complements the creamy, sweet flavors perfectly, offering a refreshing balance without overpowering the subtle, earthy notes.

How do I know when the risotto is done?

The risotto is ready when the rice grains are tender but still have a slight bite (al dente). The texture should be creamy and fluid enough to spread slightly on a plate, never dry or mushy.

Final Thoughts

There’s something truly magical about this Butternut Risotto with Apples and Parmesan — it’s like fall wrapped up in a bowl. Once you try it, you’ll find this recipe becoming a cherished favorite for cozy dinners and special occasions alike. Go ahead and give it a try; your taste buds will thank you for the comforting flavors and creamy delight that this dish so generously offers.

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