As we venture further into fall and the temperature continues to drop, there are few things that we look forward to more at the end of a long day than a hot meal. Soups are a great option, but they’re also a major go-to this time of year and as a result, can start to feel a bit repetitive.
We like to mix it up and incorporate some new dishes into our dinner circulation once in a while, and we’ve found that risotto tends to be a delicious, satisfying meal that pleases even some of the pickiest eaters. It’s very versatile and can be made with a wide variety of seasonal ingredients. Here are some of our favorite variations for fall.
Butternut Squash Risotto
Butternut squash is one of our favorite fall veggies and a great alternative to pumpkin if you’re looking to try something new. This recipe by Cookie & Kate tastes like a grown-up version of macaroni and cheese thanks to plenty of parmesan, while fried sage leaves make for a fun garnish.
Miso Pumpkin Risotto
Miso adds depth and umami to this take on risotto by Minimalist Baker (she uses chickpea miso, but it’s also great with a traditional soy-based version). The incorporation of dry white wine lightens things up a bit and a splash of maple syrup ties everything together.
Creamy Roasted Beet Risotto
We’re of the belief that beets are underrated as both a fall ingredient and as far as vegetables go in general, and if this dish by Well Plated by Erin doesn’t convince you of that, nothing will. Fresh beets and grated parmesan make for a well-rounded flavor profile, but what we love most is how beautiful it looks on the plate.
