Parmesan Lemon Risotto Recipe with Roasted Butternut Squash

This Parmesan Lemon Risotto recipe will definitely satisfy your taste buds!  The addition of roasted butternut squash just makes it all that much better!

Parmesan Lemon Risotto

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Parmesan Lemon Risotto

I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do!  I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.

I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead.  Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).

Parmesan Lemon Risotto Recipe

I was a little worried it wasn’t going to work out.  I really had no idea it was going to turn out amazing, but it did!  Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!

Parmesan Lemon Risotto Recipe

In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make.  It’s intimidating, I get it.  I was there too.  But, I can honestly tell you – it’s not hard!  Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.

I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine!  You can do it!

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Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well.  I’m planning to serve it at Thanksgiving this year!

Have you been afraid to make your own risotto?  If so, don’t be!  Give this recipe a try!  I think you’ll be surprised….and full!

Enjoy!

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Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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Servings
4 servings
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
  2. In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
  3. Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
  4. Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
  5. Fold in the butternut squash and serve immediately.
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Spiced Pumpkin Risotto

I’m taking a break from all the yummy pumpkin sweets to share the recipe for this savory Spiced Pumpkin Risotto!

I’ve mentioned before that last year was the first time I ever ate anything pumpkin!  I was hooked immediately on these Pumpkin Chocolate Chip Cookies and knew I’d be trying a lot more pumpkin-flavored goodies this year!  So far I’ve made a Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest!  But, I wanted to try a savory pumpkin recipe this Fall and decided on trying to create a Spiced Pumpkin Risotto!

Spiced Pumpkin Risotto

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Spiced Pumpkin Risotto

Let me just ease your mind about something first. Making risotto is not that difficult beyond the fact you have to stir it…a lot. I was under the impression for a long time that it was a difficult dish to make and was hesitant to try to make it myself for awhile.  I’ve actually never made a bad risotto!  You just have to follow the directions, flex your biceps, only use arborio rice, and stir your heart out. Then, about 30 minutes later you get to enjoy the perfect creaminess that is characteristic of a true risotto!

Spiced Pumpkin Risotto

Spiced Pumpkin Risotto

Spiced Pumpkin Risotto

I’ve actually loved butternut squash for many years and this past summer I had a risotto with butternut squash in it.  It was good, but I was left wishing it had more of the squash flavor.   I remembered that when I was making this recipe!  I had plenty of extra pumpkin puree ready to go just in case!  I’m convinced I figured out the perfect ratio of pumpkin to rice to parmesan and spice! It is actually quite good without the spice, but I added just enough that you can just tell it’s there.

Spiced Pumpkin Risotto

I’m not even going to pretend I used a fresh pumpkin either.  I would have, for sure, but my pumpkin knowledge is nil and so I went with canned pumpkin puree.  It does make the whole cooking process faster since you don’t have to chop, bake, and puree, although I’m sure fresh is best so if you’ve got it, got for it!

Spiced Pumpkin Risotto

This Spice Pumpkin Risotto is great on its own or as a side dish to almost anything!  It’s the perfect comfort food for your family or guests this Fall!  Hopefully, you’ll try it and love it!

Spiced Pumpkin Risotto


Spiced Pumpkin Risotto
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8 servings
Servings
8 servings
Spiced Pumpkin Risotto
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until fragrant. Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously, then pour in half the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 Cup at a time until each is absorbed.
  2. Removed the skillet from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter. Mix in the pumpkin pie spice. Taste and adjust spice as desired. Serve immediately.
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Nutmeg Rice

This shop has been compensated by Collective Bias, Inc. and its advertiser, Mars, Incorporated. All opinions are mine alone. #BensBeginners #UncleBensPromo #CollectiveBias

Nutmeg Rice is a recipe that comes straight from my dad!  He used to make it as a snack for himself when I was a kid.  It’s sweet and spicy and has a definite warmth to it that reminds me of traditional Fall flavors.  I have not made this recipe in years!  In fact, I don’t know if I’ve ever made it since leaving home until now!

Nutmeg Rice

I’m always trying to find fun, easy recipes to get Jaxon in the kitchen with me and thought it would be special for him to make a recipe that my dad taught me.  Jaxon’s attention span, like a lot of other kids, is short.  This recipe can be made easily and quickly and really make your child feel like they’ve made something awesome the whole family can enjoy!

Nutmeg Rice

I’ve strayed ever so slightly from my dad’s version.  He uses white rice but I wanted to create a dish that tasted of Fall flavors and had a more seasonal look to it as well!  I decided to use Uncle Ben’s Ready Rice in the Brown, Red, and Black Rice flavor.  It not only has the look and flavor I want, but the microwavable packs make it quicker and easier for kids to help cook. Jaxon is still afraid of the stove, so these are a great option for us!  There is also an Ibotta offer for $0.75 with the purchase of any Uncle Ben’s Ready Rice at Walmart so you can actually earn cash back when you buy it!

Making Nutmeg Rice is super easy!

Nutmeg Rice

Microwave the Uncle Ben’s Ready Rice for 90 seconds

Nutmeg Rice

Add the nutmeg, sugar, and milk

Nutmeg Rice

Stir

Nutmeg Rice

Serve!

Nutmeg Rice is delicious on its own just like how my dad used to eat it, but also makes a great side dish!

Nutmeg Rice

Did you know that October 15 is International Cook with Your Kids Day?  If you have kids you could definitely make this recipe with them!  Or, make one of your family recipes that has been handed down over the years and join the Uncle Ben’s Beginners Contest!  You could win $15,000 for your family and $30,000 towards a cafeteria makeover for your child’s school!

 

#UncleBensPromo Sweepstakes

 

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Nutmeg Rice
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Servings
2 servings
Nutmeg Rice
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Microwave the Uncle Ben's Ready Rice as directed on package for 90 seconds. Pour into a medium bowl.
  2. Stir in the nutmeg, sugar, and milk. Serve immediately.
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