10 Cozy Risotto Recipes for Fall

ByViolet ParkerEditorial Policy

A risotto is a warming, cozy bowl of goodness on a fall evening, and it’s one of my go-to family meals when the the autumn nights start to draw in. There’s just something so comforting about turning on the stove and making a risotto recipe with all the flavors and fresh produce of the season! I’ve created this guide to 10 of the best risotto recipes for fall, and I think you’ll love them just as much as I do… 

1. Butternut Squash Risotto

fall butternut squash risotto

Butternut Squash Risotto is a quintessential fall dish, known for its creamy texture and sweet, nutty flavor. The addition of roasted butternut squash and sage makes it a warming and satisfying dinner, perfect for chilly evenings.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 cups butternut squash, cubed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  2. In a large pan, heat butter over medium heat. Add onion and garlic, and sauté until soft and translucent.
  3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  4. Add white wine and cook until absorbed.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  6. Stir in roasted butternut squash and fresh sage.
  7. Once the rice is creamy and tender, stir in Parmesan cheese.
  8. Season with salt and pepper. Serve hot.

2. Mushroom and Thyme Risotto

mushroom and thyme risotto

Mushroom and Thyme Risotto is a rich and earthy dish that celebrates the deep flavors of fall mushrooms. The addition of fresh thyme adds a fragrant herbal note, making this risotto a comforting and flavorful meal.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 cups mixed mushrooms (cremini, shiitake, etc.), sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add mushrooms and cook until browned and tender. Remove and set aside.
  2. In the same pan, melt butter and add onion and garlic. Sauté until soft and translucent.
  3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  4. Add white wine and cook until absorbed.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  6. Return mushrooms to the pan and stir in fresh thyme.
  7. Once the rice is creamy and tender, stir in Parmesan cheese.
  8. Season with salt and pepper. Serve hot.

3. Pumpkin and Sage Risotto

pumpkin and sage risotto

Pumpkin and Sage Risotto is a delightful blend of creamy pumpkin puree and aromatic sage. This dish offers a subtle sweetness balanced by the earthy notes of sage, making it a comforting and festive choice for fall.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 1 cup pumpkin puree
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until soft and translucent.
  2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  3. Add white wine and cook until absorbed.
  4. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  5. Stir in pumpkin puree and fresh sage.
  6. Once the rice is creamy and tender, stir in Parmesan cheese.
  7. Season with salt and pepper. Serve hot.

4. Apple and Cheddar Risotto

apple and cheddar risotto

Apple and Cheddar Risotto combines the tartness of apples with the sharp, creamy flavor of cheddar cheese. This unique risotto is a delightful blend of sweet and savory, perfect for a cozy autumn meal.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 apples, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1 cup sharp cheddar cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until soft and translucent.
  2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  3. Add white wine and cook until absorbed.
  4. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  5. Stir in diced apples and nutmeg.
  6. Once the rice is creamy and tender, stir in cheddar cheese.
  7. Season with salt and pepper. Serve hot.

5. Chestnut and Rosemary Risotto

chestnut and rosemary risotto

Chestnut and Rosemary Risotto is a rich and aromatic dish, featuring the nutty flavor of roasted chestnuts and the fragrant aroma of fresh rosemary. This risotto is perfect for a hearty and warming fall meal.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 1 cup roasted chestnuts, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until soft and translucent.
  2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  3. Add white wine and cook until absorbed.
  4. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  5. Stir in roasted chestnuts and fresh rosemary.
  6. Once the rice is creamy and tender, stir in Parmesan cheese.
  7. Season with salt and pepper. Serve hot.

6. Caramelized Onion and Gruyère Risotto

caramelized onion and gruyere risotto

Caramelized Onion and Gruyère Risotto is a decadent dish that combines sweet, caramelized onions with the nutty, rich flavor of Gruyère cheese. This risotto is perfect for a special fall dinner.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 3 large onions, thinly sliced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1 cup Gruyère cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add onions and sugar, and cook, stirring occasionally, until onions are caramelized (about 20 minutes).
  2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  3. Add white wine and cook until absorbed.
  4. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  5. Once the rice is creamy and tender, stir in Gruyère cheese.
  6. Season with salt and pepper. Serve hot.

7. Brussels Sprouts and Pancetta Risotto

brussels sprouts and pancetta risotto

Brussels Sprouts and Pancetta Risotto is a hearty and flavorful dish, featuring crispy pancetta and caramelized Brussels sprouts. The combination of smoky pancetta and slightly bitter sprouts creates a balanced and delicious meal, perfect for fall nights.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 1 cup Brussels sprouts, halved
  • 1 cup pancetta, diced
  • 1 onion, finely chopped
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove and set aside.
  2. In the same pan, add Brussels sprouts and sauté until browned and tender. Remove and set aside.
  3. Add butter to the pan, then add onion and sauté until soft and translucent.
  4. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  5. Add white wine and cook until absorbed.
  6. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  7. Stir in Brussels sprouts and pancetta.
  8. Once the rice is creamy and tender, stir in Parmesan cheese.
  9. Season with salt and pepper. Serve hot.

8. Saffron and Butternut Squash Risotto

saffron and butternut squash risotto

Saffron and Butternut Squash Risotto is a visually stunning dish, infused with the vibrant color and subtle flavor of saffron. The tender chunks of butternut squash add a sweet and earthy element, making this risotto a perfect fall meal.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 cups butternut squash, cubed
  • 1 onion, finely chopped
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 teaspoon saffron threads
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, soak saffron threads in 2 tablespoons of warm water. Set aside.
  2. In a large pan, heat olive oil over medium heat. Add butternut squash and sauté until tender. Remove and set aside.
  3. Add butter to the pan, then add onion and sauté until soft and translucent.
  4. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  5. Add white wine and cook until absorbed.
  6. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  7. Stir in saffron water and butternut squash.
  8. Once the rice is creamy and tender, stir in Parmesan cheese.
  9. Season with salt and pepper. Serve hot.

9. Wild Mushroom and Truffle Risotto

wild mushroom and truffle risotto

 

Wild Mushroom and Truffle Risotto is a luxurious dish made with a mix of wild mushrooms and a drizzle of truffle oil. This risotto is deeply earthy and aromatic, perfect for a special occasion or a gourmet dinner.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 cups mixed wild mushrooms, sliced
  • 1 onion, finely chopped
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon truffle oil
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add mushrooms and sauté until browned and tender. Remove and set aside.
  2. Add butter to the pan, then add onion and sauté until soft and translucent.
  3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  4. Add white wine and cook until absorbed.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  6. Stir in mushrooms and truffle oil.
  7. Once the rice is creamy and tender, stir in Parmesan cheese.
  8. Season with salt and pepper. Serve hot.

10. Pear and Gorgonzola Risotto

pear and gorgonzola risotto

Pear and Gorgonzola Risotto combines the sweetness of pears with the sharp, creamy flavor of Gorgonzola cheese. This risotto is both elegant and indulgent, with a unique flavor profile that is perfect for a sophisticated fall dinner.

Serves: 4

Ingredients:

  • 1 cup Arborio rice
  • 2 pears, peeled and diced
  • 1 onion, finely chopped
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup Gorgonzola cheese, crumbled
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add pears and sauté until slightly softened. Remove and set aside.
  2. Add butter to the pan, then add onion and sauté until soft and translucent.
  3. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  4. Add white wine and cook until absorbed.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed before adding more.
  6. Stir in pears and Gorgonzola cheese.
  7. Once the rice is creamy and tender, season with salt and pepper.
  8. Serve hot, garnished with additional Gorgonzola if desired.

These 10 risotto recipes showcase the rich flavors and comforting textures that make risotto a beloved dish during the fall season. Whether you’re looking for a hearty meal or an elegant dish to impress guests, these recipes offer a variety of options to suit your taste. Enjoy the warmth and deliciousness of these fall-inspired risottos!