Creamy Autumn Risotto with Butternut Squash, Brussels Sprouts and Honey Pepitas

When the weather turns cool, there’s nothing quite like a warm, creamy bowl of risotto. This version celebrates the best of autumn produce with roasted butternut squash and Brussels sprouts, adding a sweet and salty crunch from honey-coated pepitas and crispy pancetta.

Each spoonful is a harmony of textures and flavors: the tender arborio rice, the caramelized vegetables, the savory pancetta and the sticky-sweet pepitas. It’s a comforting yet elegant dish that’s sure to become a seasonal favorite.

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Ingredients

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Trim and halve Brussels sprouts. Peel and dice butternut squash into 1/2-inch cubes. Toss squash and sprouts on a baking sheet with 1 tablespoon olive oil, salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.
2. In a small pot, bring stock concentrate and 4 cups water to a boil, then reduce heat to low to keep warm. Halve, peel and finely dice the onion. Mince the garlic. Zest the lemon, then halve it.
3. In a medium pot over medium-high heat, add half the pancetta (you’ll have extra) and cook until crisp, about 4 minutes. Remove pancetta and set aside. Add the diced onion to the same pot, season with salt and pepper and cook until softened, 2-3 minutes. Add the Arborio rice and cook, stirring, until translucent, 1-2 minutes.
4. Add the minced garlic to the pot and cook until fragrant, about 30 seconds. Reduce heat to medium. Begin adding the warm stock to the rice, about 1/4 cup at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is al dente and creamy, about 20-25 minutes.
5. While the risotto cooks, make the honey pepitas: In a small pan over medium-high heat, toast the pepitas until fragrant, 2-3 minutes (watch out-they may pop). Add honey, 4 tablespoons water and a pinch of salt. Stir to dissolve honey and cook until the liquid evaporates and the pepitas are coated and sticky, 3-4 minutes. Transfer to a parchment-lined plate to cool.
6. When the rice is al dente, squeeze in the juice of half the lemon. Stir in the roasted squash and Brussels sprouts, half the Parmesan cheese and 1/2 tablespoon butter. Season with salt and pepper to taste. Serve the risotto in bowls, topped with the honey pepitas, lemon zest, crispy pancetta and remaining Parmesan cheese.

Recipe Tips

FAQ

Can I make this risotto vegetarian?

Yes, simply omit the pancetta or replace it with a vegetarian bacon alternative. The dish will still be flavorful.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its high starch content, but you can substitute with Carnaroli or Vialone Nano for similar results.