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A flavorful Fall Vegetable Risotto recipe inspired by a dish served at the Chef’s Table aboard the Ruby Princess cruise ship.
I was thinking back this week to many of the most memorable dinners out I’ve had, and I discovered they almost all haveincluded risotto of some kind. Apparently, I have a great fondness for risotto, which is odd because I rarely make risotto at home! Risotto isa simple (yet a tiny bit time consuming) dish that tastes goodwith so many differentmix ins and foods.
With Thanksgiving right around the corner, I decided to try and perfect a fall risotto recipe I could serve as a side dish on our holiday table. What resulted was this creamy Butternut Squash and Mushroom Risotto recipe, definitely worthy of a spot on our table this Thanksgiving.
This risotto recipe was inspired by an incredible dinner I had aboard the Ruby Princess cruise ship in September. This was my second Princess Cruise and I was fortunate enough to get to experience the Chef’s Table Lumiere once again. You can read all about my Chef’s Table experience by clicking over tothis blog post (it is so worth it to sign up for the Chef’s Table… the experience is an AMAZING one for food and wine lovers!).
The Ruby Princess was a smaller ship than the Regal Princess I cruised on before, but the Chef’s Table experience was just as grand. Here are a few photo highlights of our dinner!
This was just a small sampling of the food we had. One thing I’ve learned doing the Chef’s Table Lumiere twice now is you really have to pace yourself through this dinner experience. It was dreadful not being able to eat all of everything that was put in front of me, but in order to save room for tastes of it all, pacing yourself is a must!
Everything at the Chef’s Table aboard the Ruby Princess was phenomenal, however the one thing that stood out the most for me was the risotto. It was so creamy and cooked to perfection… it was the one dish I almost cried tears of regret over not being able to eat it all. It was that good!
Let’s face it…a good, creamy risotto makes a meal memorable. Serve this risotto recipe at Thanksgiving and make it a meal to remember! Enjoy!
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5 from 1 vote
Fall Vegetable Risotto Recipe
A perfectly creamy risotto recipe with butternut squash and portobello mushrooms.
Course Side Dish
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 4 servings
Author Dine & Dish
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons minced garlic
- 1 Tablespoon oregano minced
- 1 cup butternut squash peeled and cubed
- 1 cup sliced portobello mushrooms
- 2 cups chicken stock
- 2 Tablespoons butter
- 1 small onion finely chopped
- 2/3 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup shredded parmesan cheese
Instructions
Preheat the oven to 400°F.
Toss squash, garlic, mushrooms and oregano in olive oil. Roast for 20 minutes. Keep warm.
Meanwhile, heat the chicken stock in a saucepan until it's simmering, then reduce heat to low.
In a separate large frying pan,melt the butter and sauté the onion until soft, but not browned. Add the rice and reduce the heat to low. Stir well to coat the grains of rice in the butter, for about 2 minutes.
Add the wine to the rice and turn the heat up to medium. Cook, stirring the rice continuously, until all the liquid has been absorbed (about 5 minutes). Add the warmed chicken stock slowly, stirring continuously so the rice cooks evenly. Continue stirring and cooking over medium heat until most of the liquid is absorbed, the rice is al dente and the risotto has a nice creamy texture. This will take around 20 minutes of cook/stir time. Remove from heat as soon as the rice is soft and completely cooked.
Stir in the roasted vegetable mixture and parmesan cheese.
Serve while still warm.
Disclosure: I was so honored to be a guest of Princess Cruise Lines on a recent Coastal California cruise. All opinions expressed are my own.
Reader Interactions
Comments
Kari says That looks delicious and so perfectly fall!
Kari
http://www.sweetteasweetie.comOh Kristen! I think I am going to eat all of this dish! I love risotto, and pumpkin and mushroom are my favourite things to put into this ultimate comfort food. I can’t wait to make it for dinner soon 🙂
- annie says
That risotto looks divine!
- Maria says
This is my kind of meal. Love it! And a cruise sounds pretty amazing right now. We have snow!
- Adam Waddy says
I want that dinner…. Yuuuuummmmm…..
What a feast!!! And I’m loving this veggie risotto. Made one last year for Friendsgiving and it was a huge hit.
Don’t you just love the combination of roasted butternut squash and mushrooms? I love cooking those vegetables that way to really deepen their flavor and bring out the natural sweetness of the squash. What a great idea to add both to a risotto!
- Amy says
Wow, very elegant,I’m next please.
- James Gerber says
Wow, look delicious! I am currently doing some dish and found your recipe. Love this!!!
- Melanie says
Wow, I love this! It looks delicious and beautiful.
