Thyme Roasted Apple & Butternut Squash Risotto

Name: Thyme Roasted Apple & Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto; 1.5 cups arborio rice; 1 quart chicken stock, preferably good quality and not low sodium; 1/2 cup white wine; 1 medium shallot, finely diced; 2 tablespoons butter; 1 tablespoon olive oil; 1/4 cup parmesan cheese, grated; The Toppings; 6 slices thick cut bacon, cooked and diced; 1 medium butternut squash, peeled and cubed; 1 large tart apple, diced; 2 sprigs thyme, chopped; salt and pepper, to taste; sugar and cinnamon, to taste

Servings: persons

Risotto
1.5 cups arborio rice
1 quart chicken stock, preferably good quality and not low sodium
1/2 cup white wine
1 medium shallot, finely diced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup parmesan cheese, grated
The Toppings
6 slices thick cut bacon, cooked and diced
1 medium butternut squash, peeled and cubed
1 large tart apple, diced
2 sprigs thyme, chopped
salt and pepper, to taste
sugar and cinnamon, to taste

1
Prepare the bacon on stove top or using the oven method. Cook until crisp and the crumble or chop into bite sized pieces.
2
Heat oven to 400F. Prep and chop the squash & apple. On separate rimmed baking sheets, toss with a few dashes of olive oil. Toss the squash with half the thyme, salt and pepper. Toss the apples with a few dashes of sugar and cinnamon and the rest of the thyme. Roast both until tender - squash about 20-25 min, apples about 10-15 min.
3
Risotto Process:
4
Heat the stock to a simmer in a medium saucepan, then lower the heat to keep it warm.
5
In a large saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter melts, add the chopped shallot. Saute for 2-3 minutes or until it is slightly translucent.
6
Add the rice to the pot and stir with a wooden spoon so that the melted oil and butter coat the grains of rice. Saute for another minute - the rice will start to smell a bit nutty, but should not turn brown.
7
Add the wine and continue to stir until the liquid is fully absorbed.
8
Add 1 ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. Be patient with this process. When the rice appears almost dry, add another ladle of stock. Slowly and patiently repeat this process stirring constantly. The rice will begin to look creamy. The process will take about 20-30 min. Check the rice to see if it's just tender - overcooking it will make it stir into mush!
9
If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water.
10
Stir in the remaining 1 Tbsp butter and the parmesan cheese. Season with additional salt and pepper if needed.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Risotto, 1.5 cups arborio rice, 1 quart chicken stock, preferably good quality and not low sodium, 1/2 cup white wine, and more.

Yes, Thyme Roasted Apple & Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!