Butternut Squash Fall Risotto with Arugula Walnut Pesto

This butternut squash fall risotto with arugula walnut pesto is rich, creamy, and full of autumn flavors. Hitting all the right notes, it's ideal for an elegant dinner, the holidays, or a relaxing weekend supper. And parts of it can be made in advance!

Servings

Calories 415 kcal

Prep Time 20

Cook Time 50

Total Time 1 10

Ingredients

For the Butternut Squash

▢ 3 cups butternut squash cut into small chunks (Note 1)
▢ 1 tablespoon extra virgin olive oil
▢ ¼ teaspoon kosher salt
▢ Ground black pepper
▢ ¼ cup sweetened dry cranberries coarsely chopped

For the Arugula Walnut Pesto

For the Risotto

▢ 4 cups low-sodium vegetable broth hot (Note 2)
▢ 1 tablespoon extra virgin olive oil
▢ 1 tablespoon unsalted butter
▢ 2 large shallots peeled and minced
▢ 1 cup arborio rice
▢ ¼ teaspoon kosher salt
▢ ½ cup dry white wine (Note 3)
▢ ½ tablespoon unsalted butter
▢ ¼ to ½ cup grated Pecorino Romano cheese

Instructions

For the Butternut Squash

Preheat the oven to 400℉. Place the squash in a large sheet pan, and season with the olive oil, salt, and some pepper. Place the pan on the oven's bottom rack and roast the squash for 30 minutes, turning halfway through, until soft and golden.
Add the cranberries and cook for another 5 minutes. When the butternut squash cools a bit, lightly mash it with a fork or potato masher. Cover and set aside.

For the Arugula Pesto

Place the arugula, walnuts, garlic powder, pinch of salt, ground black pepper, and olive oil in a food processor. Pulse until everything is combined but still has some texture. If the pesto seems dry, drizzle in a bit more olive oil.

For the Risotto

Warm the vegetable stock in a medium-sized pot over medium heat. Reduce the heat to low.
In a large pan, heat the olive oil and the 1 tablespoon butter over medium-low to medium heat until the butter melts and just starts to sizzle. Add shallots and sautee 3-4 minutes until soft and translucent.
Stir in the rice with the salt and toast for 2 minutes, stirring often. Pour in the wine and allow it to simmer for 3 minutes to reduce.
Pour in a couple of ladles of broth, stir, then cover the pan with a lid for a couple of minutes while the rice absorbs the liquid. Remove the lid and give the rice another stir. When most of the broth is absorbed, ladle in some more. Repeat this process until the rice is al dente, 20-30 minutes.
Stir in the butternut squash and cranberry medley, along with the arugula walnut pesto. Start by adding half the pesto and increasing from there. Finish the risotto with the remaining ½ tablespoon butter and the grated Pecorino, starting with ¼ cup, then adding more if desired. Enjoy!

Notes

Note 1: Buy pre-cut butternut squash if possible, unless you don't mind wrestling with a whole one.

Note 2: It's fine if you don't use all the broth.

Note 3: Pinot Grigio or Sauvignon Blanc are good options for dry white wine.

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