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).
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!
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!
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!
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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.
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.
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).
Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
Fold in the butternut squash and serve immediately.
My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
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!
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!
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.
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!
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!
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.
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.