Spicy Autumn Risotto with Butternut Squash
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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.
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
Boozy Spicy Autumn Risotto with Butternut Squash
- 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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This sounds lovely. Going to give this a go. thanks for sharing this recipe.
I have read the recipe 5 times and I can’t find where you say how much vodka to use – otherwise I love the idea of an infused risotto
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!
I have been meaning to do a risotto for a while and I love butternut squash. I think I found a winner recipe, great one for the challenge.
your risotto sounds absolutely fabulous! such great, creative flavors in here!
Thanks Jenn and Seth.
I do love this post…cannot wait to try it….
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!
I never thought of that before Deana. I don’t like sweet either.
What an interesting recipe! And hehe so true, it must be so inconvenient having to find produce for another season. Thank goodness we blog! Much more enjoyable 😀
I love risotto and this fall weather is just perfect for it. Must add a risotto to our menu plan for next week!
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.
I’m thinking I could also sport some more vodka cocktails.
This sounds fantastic. All of the spices you’ve included love butternut squash. And the vodka? Whoopee!
Thanks, Lynda, I should have included, just take the extra and serve it on ice.
It does sound like an exciting twist on a classic Angela. I may just steal the idea of infusing.