Spicy Autumn Risotto with Butternut Squash

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Autumn Risotto with Butternut Squash from Spinach Tiger

I’m on an Autumn Roll. If I was a magazine, I would probably be preparing for Valentine’s Day, but I’m a blog, and I’m in real time making boozy, spicy, Autumn Risotto with Butternut Squash.

You may remember Autumn Salad, and the inspiration for this dish, Autumn Cocktail. Well, one good idea just flows into the next and when I had butternut-infused vodka left over, I thought about risotto.

Boozy Spicy Autumn Risotto with Butternut Squash by Spinach Tiger

I’m not sure what Marcella Hazan might say if she could see me throwing in mustard seeds, green chilies, red chilies, and tumeric, along with the customary onion and butter. Just to make it more interesting, I added in the butternut squash-infused vodka, which sweetened the dish a little and layered nicely with the butternut squash.

I kept the dish hot and spicy, but added in toasted pumpkin seeds and dried cranberries to add that Autumn touch.

This is not the typical butternut squash risotto with parmesan cheese.

Boozy, spicy, Autumn Risotto with Butternut squash is a great side dish, especially on the holiday table.

More Spinach Tiger Recipes

Risotto 101 – Everything You Need to Know about Risott and Three Mistakes to Avoid

My Most Recent Autumn Dishes

Autumn Dishes by Angela Roberts

Autumn Potluck Kale Salad

Autumn Cocktail

Autumn Brunch

Print Recipe
5 from 1 vote

Boozy Spicy Autumn Risotto with Butternut Squash

Autumn Butternut Squash Risotto fused with Fall flavors, Indian spices.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 2 tablespoons olive oil
  • 1 small butternut squash cubed
  • 1 medium onion diced
  • 1/4 cup butternut infused-squash vodka optional, can use white wine or no alcohol
  • large dash nutmeg
  • 1 green chili sliced
  • 1 red chili broken in half
  • 2 teaspoons turmeric
  • 2 1/2 cups arborio rice
  • 5 cups chicken or vegetable broth
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • tablespoon of dried cranberries
  • toasted pumpkin seeds for garnish


  • Saute butternut squash in olive oil.
  • Add in onion and 1 tablespoon butter. Add in green chili sliced and red chili.
  • Once onion is translucent, add arborio rice and stir until moistened.
  • Immediately add in 1/2 cup broth. Once that evaporates add in another 1/2 cup broth. Move rice to side of pan. Add remaining tablespoon butter and vodka. Stir and stir through rice. Once evaporated, add in another 1/2 cup broth and dried cranberries.
  • Add in salt, white pepper.
  • Continue to add 1/2 cup broth at a time until five cups are used.
  • Season again with salt, pepper and dash nutmeg and garnish with toasted pumpkin seeds.

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  1. A very interesting combination of flavors you have there, Angela! I make pumpkin risotto all of the time but not with turmeric, chilies and mustard seeds! YUM! Though, I’ve had plenty of pumpkin in Indian curry, so I can totally imagine the flavors. Nice job!

  2. You know, my biggest problem with squash risottos is they are too sweet. All the spice you’ve added makes this version a winner. Excellent recipe!

  3. 5 stars
    I loved Greg’s cocktail when I saw it on your blog and I love that you used the vodka in a risotto. Lots of interesting ingredients here. That autumn dish could be the star of the table.

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