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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.