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Butternut Risotto with Apples and Parmesan Recipe

Butternut Risotto with Apples and Parmesan Recipe
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★★★★★

5.2 from 30 reviews

This creamy Butternut Risotto with Apples and Parmesan is a flavorful autumn side dish that combines tender butternut squash, sweet diced apples, fragrant sage, and rich Parmesan cheese. The risotto is cooked slowly in vegetable stock, with the option of adding a splash of dry vermouth for extra depth, resulting in a comforting, restaurant-quality dish that comes together in just 30 minutes.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups butternut squash, cut in ½” dice (or other hard squash variety)
  • 2 shallots, minced
  • 1 medium apple, peeled, seeded, and diced
  • ¾ cup arborio rice

Liquids and Seasonings

  • 3–4 cups vegetable stock (or low-sodium chicken stock)
  • ¾ teaspoon dried sage, crumbled
  • 2 teaspoons dry vermouth (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Cheese and Garnish

  • 1 cup Parmigiano Reggiano, finely grated (divided)
  • 1 tablespoon parsley, chopped (optional)

Instructions

  1. Heat the Stock: In a medium saucepan, warm 3-4 cups of vegetable stock over medium-high heat, then reduce to a low simmer to keep it hot while preparing the risotto.
  2. Sauté Butternut Squash: Heat olive oil and butter in a heavy pot over medium heat until bubbly. Add the diced butternut squash and cook, stirring occasionally, for 5-6 minutes until the squash is slightly softened.
  3. Add Shallots and Apples: Stir in minced shallots and diced apple, cooking for about one minute to combine the flavors thoroughly.
  4. Incorporate Arborio Rice: Add the arborio rice to the pot and stir to coat it evenly with the oils and vegetables.
  5. Add Broth Gradually: Pour in about 1 cup of the warm vegetable broth, stirring constantly. Cook over medium heat until the liquid is nearly evaporated, about 5-6 minutes. Continue adding broth in half-cup increments, stirring consistently between additions.
  6. Season the Risotto: Around 10 minutes into cooking, add dried sage, kosher salt, and black pepper. Continue simmering and stirring, adding more broth as needed when each addition is mostly absorbed.
  7. Cook Until Tender: After about 20-25 minutes of gradual broth incorporation and stirring, the rice should be tender and creamy but still have a slight bite.
  8. Finish with Parmesan and Vermouth: Stir in ¾ cup of grated Parmesan cheese and the optional vermouth. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve: Transfer the risotto to serving bowls or a dish. Sprinkle the remaining Parmesan cheese and chopped parsley over the top before serving warm.

Notes

  • Use warm stock for smoother risotto texture, adding it gradually while stirring.
  • Dried sage complements the butternut squash and apple flavors perfectly; fresh sage can be used but reduce quantity.
  • Dry vermouth adds complexity but is optional if you prefer to keep it alcohol-free.
  • Parmesan cheese should be freshly grated for the best flavor.
  • This dish can be adapted to use low-sodium chicken stock for a non-vegetarian version.
  • For a vegan alternative, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: Butternut squash risotto, autumn recipe, fall side dish, creamy risotto, apple risotto, Parmesan risotto, easy risotto recipe

Find it online: https://cheflenacooks.com/butternut-risotto-with-apples-and-parmesan-recipe/