Risotto is one of those dishes that is a labor of love, but absolutely worth it. It’s something I love making for a small dinner party, usually four or fewer. Teri tip: Risotto is not a dish for a large group. The time and attention required makes it tricky to make for big groups! Save this for your intimate evenings, and enjoy every moment of it. So grab your California Grown produce, and get cooking!

close up on pesto fall risotto with butternut squash

Inspiration for Fall Risotto

I was inspired to make this Fall Risotto by the beautiful, seasonal produce of California. If you’ve been following me for any length of time, you know about my passion for California Grown produce. October is Farmer and Farmworker Appreciation Month, and I cannot think of a better way to celebrate than with a fabulous dish that celebrates California’s produce.

From the butternut squash croutons, to the pistachios in the pesto, to the wine in the risotto, so many elements of this dish come from California farmers. CA farmers 24/7/365 to bring us the food we enjoy day in and day out. Their hard work and high standards enhance our lives in ways we don’t even realize. As a foodie, I am committed to knowing where my food comes from, and making sure it’s grown with integrity and sustainability in mind. And when I buy CA Grown, I know they are checking all the boxes!

What You Need To Cook Your Risotto

Kitchen Tools

Saucier Pan for the risotto
Knife for chopping
Food Processor for the pesto
Grater for the cheese
Wooden Spoon for stirring

Ingredients

  • Pistachios
  • Olive oil
  • Garlic
  • Basil
  • Parsley
  • Lemon
  • Parmesan cheese
  • Salt & Pepper
  • Butternut Squash
  • Arborio Rice
  • Shallots
  • Chicken Stock
  • California White Wine, or dry vermouth
pesto in a jar

How To Make Your Fall Risotto

First, Make Your Pesto 

In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped. Add the pressed garlic, basil, and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well. Add the parmesan cheese, lemon juice, salt, and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (I usually end up adding 4 tablespoons).

Second, Roast Your Butternut Squash

Heat oven to 400 and arrange your baking shelf on the lower third of your oven. Line a baking sheet with parchment paper. Take your butternut squash and cut to separate the neck of the squash from the body. Peel the neck (the part without seeds) and slice into ½” rounds. Cut the rounds into ½” cubes. You should have about 4 cups.

Put the butternut squash cubes onto the prepared baking sheet and drizzle the olive oil and sprinkle the salt over them. Toss to coat. Bake for 35-50 minutes until the cubes are tender and crispy. (Butternut Squash can be unpredictable in cook time, so start checking at 35 minutes and keep an eye on it until it is done.) Set aside.

pesto in a pan with risotto

Third, Make Your Risotto

In a large pot, heat the olive oil over medium heat. Add the shallots and cook until softened and fragrant, about two minutes. Add the Arborio rice and stir constantly to coat completely with the olive oil, for about 3 minutes. Stir in the white wine or vermouth and allow it to reduce and evaporate.

Slowly add the warm chicken broth to the rice, ½ cup at a time, stirring constantly. Once the first ½ cup of broth is absorbed by the rice, add another ½ cup of the broth, stirring constantly until absorbed. Repeat this step until you have used all of the broth and never stop stirring or you risk it sticking to the bottom of the pot. It will usually take about 35 to 45 minutes total, but can take longer – think of it as a stirring meditation!

Turn off the heat and stir in the pistachio, and butter, salt, and pepper. Stir to combine and salt to taste. To serve, garnish with butternut squash and extra parmesan. Lovely with a squeeze of lemon!

If this all sounds like a little too much work, have no fear! Check out the recipe card below for an oven method risotto. It’s a slightly different style, but still absolutely delicious and makes cooking a breeze!

fall risotto with butternut squash and arugula

More Risotto Dishes To Enjoy

If you like this fall risotto, be sure to check out all of our risotto options on the blog. Many of which are made with California Grown produce!
Some of my favorites are the Creamy Asparagus Risotto and the Vegan Mushroom Risotto.

When you make this Fall Risotto, be sure you rate and review it below. I can’t wait to hear what you think and what fun ways you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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close up on pesto fall risotto with butternut squash

Fall Risotto with Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Risotto
  • Diet: Gluten Free
Print Recipe

Description

This Fall Risotto is perfect for a lovely date night meal with fresh, seasonal, and delicious vegetables!

Ingredients

For the Pesto

  •   1 cup unsalted raw pistachios
  •   ½ cup olive oil
  •   3 cloves of garlic, pressed
  •   1 cup fresh basil
  •   1 cup fresh flat leaf parsley
  •   ½ cup grated parmesan cheese
  •   3 tablespoons lemon juice
  •   1 teaspoon kosher salt
  •   ½ teaspoon freshly ground pepper

For the Butternut Squash

  •   One large (4 or more pounds) butternut squash, or 4 cups ½-inch cubed
  •   3 tablespoons olive oil
  •   ½ teaspoon kosher salt

For the Risotto

  •   2 tablespoons California olive oil
  •   2 large shallots, chopped
  •   2 cups Arborio rice
  •   6 1/2 cups simmering chicken stock, divided
  •   1/2 cup California dry white wine or dry vermouth, which is what we used
  •   3 tablespoons unsalted butter, diced
  •   1 teaspoon kosher salt
  •   ½  teaspoon freshly ground black pepper
  •   Grated parmesan cheese, for serving

Instructions

Make the Pesto

  1.   In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped.
  2.   Add the pressed garlic, basil, and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well.
  3.   Add the parmesan cheese, lemon juice, salt, and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (I usually end up adding 4 tablespoons).

Make the butternut squash

  1.   Heat oven to 400°F and arrange your baking shelf on the lower third of your oven. Line a baking sheet with parchment paper.
  2.   Take your butternut squash and cut to separate the neck of the squash from the body. Peel the neck (the part without seeds) and slice into ½” rounds. Cut the rounds into ½” cubes. You should have about 4 cups.
  3.   Put the butternut squash cubes onto the prepared baking sheet and drizzle the olive oil and sprinkle the salt over them. Toss to coat.
  4.   Bake for 40-45 minutes until the cubes are tender and crispy. Set aside.

Make the Risotto

  1.   Meanwhile, in a large pot, heat the olive oil over medium heat. Add the shallots and cook until softened and fragrant, about 3 minutes.
  2.   Add the Arborio rice and stir constantly to coat completely with the olive oil, for about 3 minutes. Stir in the white wine or vermouth and allow it to reduce and evaporate.
  3.   Slowly add the warm chicken broth to the rice, ½ cup at a time, stirring constantly. Once the first ½ cup of broth is absorbed by the rice, add another ½ cup of the broth, stirring constantly until absorbed. Repeat this step until you have used all of the broth and never stop stirring or you risk it sticking to the bottom of the pot. It will usually take about 35 to 45 minutes total, but can take longer – think of it as a stirring meditation!
  4.   Turn off the heat and stir in the pistachio, and butter, salt, and pepper. Stir to combine and salt to taste. To serve, garnish with butternut squash and extra parmesan. Lovely with a squeeze of lemon!

Oven Risotto Method

  1.   Turn oven on to 350° Set the oven rack in the middle of the oven.
  2.   Place the rice and 5 ½ cups of the chicken stock in a Dutch oven.
  3.   Cover and bake for 45 minutes, until most of the liquid is absorbed into the rice and is al dente.
  4.   Remove the Dutch oven from the oven and add the remaining chicken stock. Add the pistachio pesto, white wine or vermouth, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  5.   Put the risotto on a serving dish and top with the butternut squash and additional parmesan cheese, if you’d like. We found the pistachio made the risotto so creamy we opted for no additional cheese but do as you prefer!
  6.   Enjoy!