25 Delicious Fall Risotto Recipes for Every Palate

Fall is a season that inspires cozy, comforting meals, and nothing captures autumn flavors quite like a creamy, indulgent risotto.

With the abundance of seasonal produce—think pumpkins, squash, mushrooms, apples, and cranberries—there’s no shortage of inspiration for autumnal risotto creations.

In this article, we’ve compiled 25 fall risotto recipes that are perfect for weeknight dinners, holiday gatherings, or simply enjoying the flavors of the season.

From sweet and nutty combinations to savory, earthy dishes, these recipes will transform your fall meals into a warm, flavorful experience.

Whether you love the sweetness of roasted pumpkin, the tang of cranberries and cheese, or the deep umami of mushrooms, there’s a risotto here for every palate.

Each recipe is designed to be creamy, comforting, and packed with seasonal ingredients that showcase the best of fall.

25 Delicious Fall Risotto Recipes for Every Palate

Fall is the perfect time to experiment with risotto, allowing the season’s best produce to shine in a rich and creamy dish.

These 25 fall risotto recipes offer a variety of flavors, textures, and ingredients—from sweet roasted fruits and nutty additions to savory mushrooms, squash, and aromatic herbs.

They are not only comforting but also elegant enough to serve at dinner parties or holiday meals.

Whether you’re new to making risotto or a seasoned pro, these recipes are approachable, adaptable, and packed with fall flavor.

Embrace the season by bringing these delicious, colorful, and heartwarming risottos to your table—they’re sure to become a seasonal favorite for years to come.

Butternut Squash and Sage Risotto

This creamy, comforting risotto is infused with the natural sweetness of roasted butternut squash and the earthy aroma of fresh sage.

Perfect for chilly fall evenings, it combines a velvety texture with a subtle hint of nutmeg to enhance its seasonal flavors.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional for vegan: use nutritional yeast)
• 6–8 fresh sage leaves, chopped
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and lightly caramelized.
2. In a large pan, heat remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another minute.
3. Add Arborio rice, stirring constantly for 1–2 minutes to lightly toast the grains.
4. Pour in the white wine and stir until it’s mostly absorbed.
5. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and cooked al dente, about 18–20 minutes.
6. Stir in roasted butternut squash, butter, Parmesan (or nutritional yeast), chopped sage, and a pinch of nutmeg. Season with salt and pepper to taste.
7. Serve immediately, garnished with a few crispy sage leaves if desired.

This risotto is a warm, cozy dish that perfectly balances sweetness and savory flavors.

It’s a fall classic that pairs wonderfully with roasted autumn vegetables or a crisp salad.

Wild Mushroom and Thyme Risotto

Earthy wild mushrooms combined with fragrant thyme create a luxurious, aromatic risotto that embodies the essence of fall.

Its creamy texture and rich umami flavor make it an impressive yet comforting dinner option.

Ingredients:

• 3 cups mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced
• 2 tablespoons olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese (optional)
• 1 teaspoon fresh thyme leaves, chopped
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and sauté until they release their moisture and begin to brown, about 5–7 minutes. Set aside.
2. In a large saucepan, heat remaining olive oil over medium heat. Sauté shallot until translucent, then add garlic and cook for another minute.
3. Add Arborio rice, stirring constantly for 1–2 minutes to toast lightly.
4. Deglaze with white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. Cook until rice is tender and creamy, about 18–20 minutes.
6. Stir in sautéed mushrooms, butter, Parmesan (or nutritional yeast), and fresh thyme. Adjust seasoning with salt and pepper.
7. Serve warm, garnished with additional thyme if desired.

This risotto showcases the rich, earthy flavors of fall mushrooms while maintaining a silky, indulgent texture.

It’s perfect for a cozy dinner or a special occasion.

Pumpkin and Goat Cheese Risotto

A creamy, vibrant risotto featuring smooth pumpkin puree and tangy goat cheese.

This dish is subtly sweet, luxuriously creamy, and topped with a hint of nutmeg for a quintessential fall flavor.

Ingredients:

• 1 cup pumpkin puree (fresh or canned)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 ounces goat cheese, crumbled
• 2 tablespoons unsalted butter
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion until translucent, then add garlic for another minute.
2. Add Arborio rice and stir for 1–2 minutes to lightly toast.
3. Pour in white wine, stirring until fully absorbed.
4. Gradually add warm broth, one ladle at a time, stirring continuously until each is absorbed before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
5. Stir in pumpkin puree, butter, goat cheese, and nutmeg. Adjust seasoning with salt and pepper.
6. Serve immediately, garnished with chopped parsley.

This pumpkin and goat cheese risotto is a creamy, comforting dish perfect for fall evenings.

Its balance of sweet pumpkin and tangy cheese makes it a standout on any autumn table.

Apple and Cheddar Risotto

This risotto combines the sweetness of crisp apples with the sharpness of aged cheddar cheese, creating a playful yet sophisticated fall dish.

Its creamy texture makes it a cozy comfort food perfect for autumn dinners.

Ingredients:

• 2 medium apples, peeled, cored, and diced
• 2 tablespoons unsalted butter, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• ½ cup shredded sharp cheddar cheese
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. In a skillet, melt 1 tablespoon butter over medium heat. Sauté apples until slightly softened, about 4–5 minutes. Remove from pan and set aside.
2. In a large saucepan, melt remaining butter. Sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice, stirring for 1–2 minutes to lightly toast the grains.
4. Deglaze with white wine, stirring until fully absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Stir in cooked apples, cheddar cheese, and fresh thyme. Season with salt and pepper.
7. Serve immediately, optionally garnished with extra thyme or thin apple slices.

This apple and cheddar risotto balances sweet and savory beautifully, making it a perfect seasonal dish that’s both comforting and surprisingly elegant.

Roasted Beet and Goat Cheese Risotto

Vibrant roasted beets give this risotto a stunning color and earthy flavor, while creamy goat cheese adds a tangy richness.

A visually striking dish, it’s ideal for fall entertaining or a cozy dinner at home.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 ounces goat cheese, crumbled
• 1 tablespoon butter
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
2. In a large saucepan, sauté onion in a little olive oil until translucent, then add garlic for 1 minute.
3. Add Arborio rice, stirring 1–2 minutes to lightly toast.
4. Pour in white wine, stirring until absorbed.
5. Add warm broth gradually, one ladle at a time, stirring continuously until each addition is absorbed. Cook until rice is creamy and tender, about 18–20 minutes.
6. Fold in roasted beets, goat cheese, butter, and fresh thyme. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra thyme or small goat cheese crumbles.

This roasted beet and goat cheese risotto is both visually stunning and deeply flavorful, offering a perfect balance of earthy, creamy, and savory notes for fall.

Chestnut and Parmesan Risotto

This luxurious risotto features sweet roasted chestnuts paired with Parmesan cheese for a nutty, creamy dish.

Its warm, rich flavors make it a perfect centerpiece for fall dinners or holiday gatherings.

Ingredients:

• 1 cup roasted chestnuts, roughly chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a saucepan over medium heat. Sauté onion until translucent, then add garlic for 1 minute.
2. Add Arborio rice, stirring constantly for 1–2 minutes to lightly toast.
3. Deglaze with white wine, stirring until fully absorbed.
4. Gradually add warm broth, one ladle at a time, stirring until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
5. Stir in roasted chestnuts, Parmesan, and butter. Season with salt and pepper.
6. Serve immediately, garnished with fresh parsley.

This chestnut and Parmesan risotto is rich, creamy, and nutty—an indulgent yet comforting dish that captures the essence of fall in every bite.

Pear and Gorgonzola Risotto

This risotto pairs the natural sweetness of ripe pears with the tangy, creamy bite of Gorgonzola cheese.

A touch of fresh thyme and toasted walnuts elevates it into a sophisticated yet cozy fall dish.

Ingredients:

• 2 ripe pears, peeled, cored, and diced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 3 ounces Gorgonzola cheese, crumbled
• 1 tablespoon unsalted butter
• ¼ cup toasted walnuts, chopped
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté pears lightly until just tender, about 3–4 minutes. Set aside.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until fully absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Fold in sautéed pears, Gorgonzola cheese, butter, and thyme. Adjust seasoning with salt and pepper.
7. Serve immediately, topped with toasted walnuts.

This pear and Gorgonzola risotto offers a delightful balance of sweet, tangy, and nutty flavors, making it a perfect autumn-inspired dish for dinner parties or cozy nights in.

Roasted Pumpkin and Pecan Risotto

Sweet roasted pumpkin and crunchy toasted pecans give this risotto a rich, nutty flavor with a satisfying texture.

Finished with a hint of sage, it’s a fall favorite that’s both hearty and elegant.

Ingredients:

• 1 small pumpkin, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• ¼ cup toasted pecans, roughly chopped
• 1 teaspoon fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted pumpkin, butter, Parmesan, sage, and toasted pecans. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra pecans if desired.

This roasted pumpkin and pecan risotto is a celebration of fall flavors with its sweet, savory, and nutty notes.

It’s perfect as a comforting weeknight dinner or a side for holiday meals.

Brussels Sprout and Pancetta Risotto

Crispy pancetta and caramelized Brussels sprouts add a savory, slightly bitter counterpoint to the creamy risotto, making it a hearty fall dish with complex flavors.

Ingredients:

• 1 cup Brussels sprouts, trimmed and halved
• 3 ounces pancetta, diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté pancetta until crisp, then remove and set aside.
2. In the same skillet, sauté Brussels sprouts until lightly caramelized and tender, about 5–7 minutes. Set aside.
3. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
4. Add Arborio rice and stir for 1–2 minutes to toast lightly.
5. Deglaze with white wine, stirring until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
7. Fold in Brussels sprouts, crispy pancetta, butter, and Parmesan. Season with salt and pepper.
8. Serve immediately, optionally garnished with extra Parmesan.

This Brussels sprout and pancetta risotto is rich, savory, and perfectly balanced, making it a standout fall dish that’s both hearty and elegant.

Roasted Carrot and Orange Risotto

This risotto blends the natural sweetness of roasted carrots with a bright citrus note from fresh orange zest and juice.

It’s creamy, slightly tangy, and perfect for bringing a fresh twist to classic fall flavors.

Ingredients:

• 3 medium carrots, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• Zest and juice of 1 orange
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced carrots with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and slightly caramelized.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and stir until fully absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted carrots, orange zest and juice, butter, and Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

This roasted carrot and orange risotto balances sweet, citrusy, and savory flavors, creating a bright, comforting fall dish that’s perfect for dinner parties or weeknight meals.

Cranberry and Brie Risotto

Sweet-tart cranberries paired with creamy, melty Brie cheese make this risotto a luxurious fall-inspired dish.

Its festive color and rich flavor make it ideal for seasonal gatherings.

Ingredients:

• ½ cup fresh or dried cranberries
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 3 ounces Brie cheese, rind removed and cubed
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. In a small skillet, sauté cranberries in 1 tablespoon olive oil until they soften slightly. Set aside.
2. In a large saucepan, heat remaining olive oil. Sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice, stirring for 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Fold in softened cranberries, Brie, butter, and thyme. Stir until creamy and melted. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with additional thyme if desired.

This cranberry and Brie risotto offers a festive, creamy, and slightly tangy taste, perfect for adding a touch of elegance to fall dinners or holiday meals.

Sweet Potato and Chorizo Risotto

This risotto combines the natural sweetness of roasted sweet potatoes with the smoky, spicy flavor of chorizo.

It’s a hearty, comforting fall dish with layers of bold and savory flavors.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 3 ounces chorizo, diced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, sauté chorizo in remaining olive oil until slightly crisp. Set aside.
3. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
4. Add Arborio rice and stir for 1–2 minutes to lightly toast.
5. Pour in white wine and stir until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
7. Stir in roasted sweet potato, chorizo, butter, and Parmesan. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with fresh parsley.

This sweet potato and chorizo risotto is hearty, smoky, and comforting, with a perfect balance of sweet and savory flavors that embodies the warmth of fall.

Roasted Cauliflower and Parmesan Risotto

Nutty roasted cauliflower paired with creamy Parmesan makes this risotto a comforting and flavorful fall dish.

Lightly seasoned with fresh thyme, it’s both simple and elegant.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted cauliflower, butter, Parmesan, and fresh thyme. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra thyme or Parmesan if desired.

This roasted cauliflower and Parmesan risotto is creamy, nutty, and comforting—a perfect fall side dish or vegetarian main course.

Spinach and Pumpkin Seed Risotto

Bright green spinach and crunchy toasted pumpkin seeds add texture and nutrition to a creamy risotto.

This dish is a light yet satisfying option for fall, with subtle earthy flavors.

Ingredients:

• 2 cups fresh spinach, chopped
• 3 tablespoons pumpkin seeds, toasted
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tablespoon olive oil in a skillet and sauté spinach until wilted. Set aside.
2. In a large saucepan, heat remaining olive oil. Sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in cooked spinach, butter, Parmesan, and toasted pumpkin seeds. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with additional pumpkin seeds if desired.

This spinach and pumpkin seed risotto is vibrant, nutty, and comforting—perfect for a healthy fall meal that’s both flavorful and colorful.

Roasted Fennel and Lemon Risotto

Aromatic roasted fennel combined with bright lemon juice and zest creates a unique, flavorful risotto.

Its subtle sweetness and tanginess make it an elegant fall dish.

Ingredients:

• 1 bulb fennel, trimmed and sliced thin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Fresh dill or fennel fronds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced fennel with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted fennel, lemon juice and zest, butter, and Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with dill or fennel fronds.

This roasted fennel and lemon risotto is fragrant, slightly sweet, and tangy—a refined and comforting dish perfect for fall dinners.

Roasted Acorn Squash and Sage Risotto

Sweet roasted acorn squash paired with fragrant sage creates a creamy, comforting risotto perfect for chilly fall nights.

Its vibrant orange color and velvety texture make it both visually appealing and delicious.

Ingredients:

• 1 small acorn squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced acorn squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted squash, butter, Parmesan, and sage. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra sage leaves if desired.

This roasted acorn squash and sage risotto is sweet, savory, and comforting—a quintessential fall dish perfect for weeknight dinners or special occasions.

Roasted Pumpkin and Feta Risotto

Creamy risotto combined with roasted pumpkin and tangy feta cheese creates a deliciously rich dish.

A hint of cinnamon adds warmth, making it perfect for autumn evenings.

Ingredients:

• 1 small pumpkin, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 3 ounces feta cheese, crumbled
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cinnamon
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice, stirring for 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted pumpkin, feta, butter, and cinnamon. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

This roasted pumpkin and feta risotto balances sweet, savory, and tangy flavors, making it a warming and flavorful fall dish.

Roasted Parsnip and Hazelnut Risotto

Earthy roasted parsnips combined with crunchy toasted hazelnuts create a creamy risotto with layers of flavor and texture.

Its subtle sweetness and nuttiness make it ideal for autumn dining.

Ingredients:

• 2 medium parsnips, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• ¼ cup toasted hazelnuts, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced parsnips with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted parsnips, butter, Parmesan, and toasted hazelnuts. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra hazelnuts if desired.

This roasted parsnip and hazelnut risotto is earthy, creamy, and nutty—a comforting and flavorful dish perfect for embracing fall flavors.

Roasted Beet and Orange Risotto

Earthy roasted beets paired with bright citrus notes from orange create a visually stunning and flavorful fall risotto.

Its creamy texture is perfectly balanced by the subtle sweetness of orange.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• Zest and juice of 1 orange
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted beets, orange juice and zest, butter, and Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with parsley or thyme.

This roasted beet and orange risotto is vibrant, sweet, and earthy—a perfect fall dish for both weeknight dinners and special occasions

Pumpkin, Spinach, and Pecan Risotto

This risotto combines roasted pumpkin, tender spinach, and crunchy pecans for a rich, layered fall dish.

The nutty and slightly sweet flavors complement the creamy rice beautifully.

Ingredients:

• 1 small pumpkin, peeled, seeded, and diced
• 2 cups fresh spinach, chopped
• ¼ cup pecans, toasted and chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted pumpkin, spinach, butter, Parmesan, and toasted pecans. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra pecans if desired.

This pumpkin, spinach, and pecan risotto is hearty, nutty, and comforting—a perfect seasonal dish to celebrate fall flavors.

Roasted Butternut Squash and Pomegranate Risotto

Sweet roasted butternut squash paired with tart pomegranate seeds creates a festive and flavorful fall risotto.

The creamy texture and colorful presentation make it a standout dish.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• ½ cup pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted butternut squash, butter, Parmesan, and pomegranate seeds. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

This roasted butternut squash and pomegranate risotto is sweet, tart, and creamy—a festive and comforting dish perfect for fall gatherings or holiday meals.

Roasted Sweet Potato and Sage Risotto

Creamy risotto combined with roasted sweet potatoes and fragrant sage makes a comforting, earthy fall dish.

Its sweet and savory flavors are perfectly balanced for a cozy autumn meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir for 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted sweet potato, butter, Parmesan, and sage. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra sage if desired.

This roasted sweet potato and sage risotto is creamy, comforting, and full of autumnal flavors—a perfect dish for fall dinners.

Roasted Pear and Gorgonzola Risotto

Sweet roasted pears combined with tangy Gorgonzola cheese create a luxurious and flavorful risotto.

A sprinkle of toasted walnuts adds crunch, making it an elegant fall dish.

Ingredients:

• 2 ripe pears, peeled, cored, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 3 ounces Gorgonzola cheese, crumbled
• 2 tablespoons unsalted butter
• ¼ cup toasted walnuts, chopped
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced pears with olive oil, salt, and pepper. Roast for 8–10 minutes until just tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted pears, Gorgonzola, butter, thyme, and toasted walnuts. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra walnuts or thyme.

This roasted pear and Gorgonzola risotto is sweet, tangy, and nutty—a sophisticated fall dish perfect for dinner parties or cozy nights

Roasted Fennel and Apple Risotto

Roasted fennel and sweet apples combine in this creamy risotto for a subtly sweet and savory autumn dish.

The delicate flavors are enhanced by a touch of butter and Parmesan.

Ingredients:

• 1 bulb fennel, trimmed and thinly sliced
• 2 medium apples, peeled, cored, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and apple with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
3. Add Arborio rice and stir 1–2 minutes to lightly toast.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
6. Stir in roasted fennel, apples, butter, and Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

This roasted fennel and apple risotto is creamy, subtly sweet, and comforting—a unique and elegant way to enjoy fall flavors.

Roasted Pumpkin, Sage, and Brown Butter Risotto

This risotto combines roasted pumpkin with nutty brown butter and fragrant sage for a rich, comforting fall dish.

The deep, caramelized flavor of the brown butter elevates the creamy risotto, making it perfect for a cozy autumn dinner.

Ingredients:

• 1 small pumpkin, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 3 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small pan, melt butter over medium heat and cook until it turns golden brown and fragrant. Set aside.
3. In a large saucepan, sauté onion until translucent, then add garlic for 1 minute.
4. Add Arborio rice and stir for 1–2 minutes to lightly toast.
5. Pour in white wine and stir until absorbed.
6. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
7. Stir in roasted pumpkin, brown butter, Parmesan, and fresh sage. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with extra sage leaves if desired.

This roasted pumpkin, sage, and brown butter risotto is rich, creamy, and full of warm, nutty, and aromatic fall flavors—a perfect centerpiece for an autumn meal.