As the days grow shorter and the air turns crisp, it’s time to cozy up with warm flavors that capture the essence of the season. This Creamy Black Rice Risotto with Roasted Butternut Squash brings a unique twist to traditional risotto, perfect for your Halloween gatherings. Not only does it offer a visually stunning presentation with its deep colors, but it’s also a nutritious option packed with fiber and antioxidants. Imagine serving this delicious dish that is both gluten-free and vegetarian, ensuring everyone at the table can indulge without a worry. With its creamy texture and the sweet richness of roasted butternut squash, this recipe is a comforting way to celebrate fall flavors. Are you ready to bring a touch of Halloween magic to your dinner table? What makes this risotto stand out? Uniqueness: This recipe swaps traditional risotto rice for black rice, making it a show-stopper at any gathering! Nutritious Twist: Packed with fiber and antioxidants, this dish supports a healthy lifestyle, ideal for those tired of fast food. Beautiful Presentation: The vibrant colors of black rice and roasted butternut squash create an eye-catching plate that impresses guests. Time-Saving Option: The straightforward instructions allow you to serve gourmet flavors without spending all day in the kitchen. Versatile Pairings: Serve as a main dish or a side, this risotto complements everything from roasted meats to a cozy glass of white wine. Comforting and Creamy: The velvety texture envelops your taste buds, ensuring every bite is a delightful experience. Want more unique rice dishes? Check out this Mexican Beef Rice or a comforting Chicken Broccoli Rice casserole for some extra inspiration! Black Rice Risotto Ingredients For the Risotto Base • Black Rice – A gluten-free choice rich in antioxidants that gives this risotto its unique flavor and color. • Low Sodium Chicken or Vegetable Broth – Provides moisture and adds essential flavor; homemade stock is best. • Butter – Adds creaminess; swap with vegan butter for a dairy-free alternative. • Yellow Onion – Deepens the base flavor; can be substituted with shallots or leeks. • Garlic – Enhances aroma; fresh garlic brings the best flavor, but shallots work as a good alternative. For the Roasted Squash • Butternut Squash – Sweet and fiber-packed; pumpkin can be used as a substitute for a similar taste. • Olive Oil – Used for roasting, adds flavor; coconut oil gives a unique twist when replacing. • Kosher Salt and Pepper – Essential seasonings; feel free to adjust these to suit your taste. • Poultry Seasoning – Adds earthy notes; if unavailable, Italian seasoning is a great substitute. For Additional Flavor • Dry White Wine – Helps deglaze the pan and adds acidity; use more broth for a non-alcoholic option. • Balsamic Vinegar – Contributes depth and sweetness; red wine vinegar can replace it if needed. • Rice Flour – Ensures creaminess; cornstarch can be substituted to achieve a similar effect. • Parmesan Cheese – Provides a rich umami flavor; nutritional yeast is perfect for a vegan touch. For Garnishing • Sour Cream or Greek Yogurt (optional) – Adds a creamy finish and tanginess; use Greek yogurt for a healthier option. • Jalapeños (optional) – For a spicy kick; can be omitted for a milder flavor. With these vibrant ingredients in hand, you’re well on your way to creating a delightful Black Rice Risotto with Butternut Squash that will impress everyone at your gathering! Step‑by‑Step Instructions for Black Rice Risotto with Butternut Squash Step 1: Roast the Butternut Squash Preheat your oven to 400°F (200°C). While the oven heats, peel and cube the butternut squash, then toss it with olive oil, kosher salt, pepper, and poultry seasoning. Spread the squash in a single layer on a baking sheet and roast for about 30 minutes, or until the pieces are soft and golden brown, turning them halfway through for even cooking. Step 2: Prepare Risotto Base In a large skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped yellow onion and minced garlic, cooking for approximately 10 minutes until they are soft and translucent, stirring occasionally to avoid browning. This aromatic base will add depth to your Black Rice Risotto with Butternut Squash. Step 3: Toast the Black Rice Once the onion and garlic are ready, add 1 cup of black rice to the skillet. Stir the rice continuously for about 2 minutes, letting it toast slightly. This step will enhance the nutty flavor of the rice and prepare it to absorb the delicious broth that follows. Step 4: Add Liquid and Simmer Pour in ½ cup of dry white wine and 1 tablespoon of balsamic vinegar, stirring to deglaze the pan. Allow the mixture to simmer for 2-3 minutes until the liquid is reduced by half. Gradually add 4 cups of low-sodium broth, one ½ cup at a time, stirring gently and allowing the rice to absorb the liquid completely before adding more. This process will take about 45 minutes, resulting in a creamy texture. Step 5: Finish the Risotto After the black rice is tender and creamy, combine 2 tablespoons of rice flour mixed with a little water, then stir it into the risotto. Add in ½ cup of grated Parmesan cheese and the remaining butter, stirring until melted and fully combined. Let the risotto sit covered for 5 minutes to meld the flavors together. Step 6: Serve and Garnish To plate your Black Rice Risotto with Butternut Squash, scoop a generous portion onto each plate, then top with the roasted butternut squash pieces. Optional: drizzle with additional balsamic vinegar, a dollop of sour cream or Greek yogurt, and sprinkle chopped jalapeños for an extra kick. Serve warm for the best texture and flavor! Black Rice Risotto with Butternut Squash Variations Embrace your creativity and tailor this delightful risotto to suit your taste and dietary needs! Gluten-Free: If desired, use arrowroot powder instead of rice flour to thicken the sauce without gluten. Vegan Version: Substitute butter with olive oil and Parmesan with nutritional yeast for a completely dairy-free dish. Herb-Infused: Add fresh thyme or sage during cooking for an aromatic twist that complements the squash beautifully. Nutty Add-Ins: Toss in some toasted pine nuts or chopped walnuts for added texture and a delightful crunch. Spicy Delight: Stir in red pepper flakes for a warm kick or use spicy jalapeños as a garnish to elevate the heat. Earthy Flavor: Incorporate sautéed mushrooms for a rich, earthy depth that pairs wonderfully with the sweetness of the squash. Colorful Greens: Add fresh spinach or kale toward the end of cooking for a boost of color and nutrition. Citrus Zing: Finish with a squeeze of fresh lemon juice for brightness and a hint of acidity that balances the dish perfectly. Feel free to explore these variations, making your Black Rice Risotto with Butternut Squash an even more personalized experience! And while you’re at it, you might also enjoy creating a sumptuous Lemon Chicken Soup for a nourishing meal or some Onion Butter Rice to accompany your main dishes beautifully. Make Ahead Options These Black Rice Risotto with Butternut Squash are perfect for busy weeknights! You can roast the butternut squash up to 3 days in advance; just store it in an airtight container in the fridge to maintain its sweetness and texture. Additionally, the risotto can be prepped up to 24 hours ahead by preparing the base—sautéing onions and garlic, toasting the black rice, and adding the liquid until just underdone. When ready to serve, simply add the remaining broth, stir in the rice flour, Parmesan, and finish with a splash of broth on low heat. This way, you’ll have a beautifully creamy risotto with minimal effort! Expert Tips for Black Rice Risotto Perfect Texture: Remember to stir gently but not constantly. This allows the black rice to maintain its structure while absorbing the broth beautifully. Final Seasoning: Adjust salt and pepper towards the end of cooking. This prevents oversalting, ensuring a well-balanced and delicious Black Rice Risotto with Butternut Squash. Creamy Consistency: Serve immediately to enjoy the creamy texture. Reheating risotto can make it stiff; add a splash of broth to revive its velvety finish. Broth Temperature: Use hot broth when adding it to the risotto. This helps maintain a consistent cooking temperature, making the absorption process smoother. Flavors Balance: Don’t be afraid to experiment with seasonings! A touch of nutmeg or freshly cracked black pepper can complement the sweetness of butternut squash perfectly. What to Serve with Creamy Black Rice Risotto with Roasted Butternut Squash Enhance your dining experience with complementary flavors and textures that truly elevate this hearty dish. Savory Garlic Bread: A warm, buttery loaf filled with herbs and garlic complements the risotto’s creamy texture while adding a satisfying crunch. Crispy Brussels Sprouts: The slight bitterness of these roasted greens balances the sweet butternut squash, making for a harmonious plate. Tangy Arugula Salad: Tossed in a light lemon vinaigrette, this salad offers a fresh contrast to the rich risotto, elevating each bite. Creamy Mushroom Soup: The earthy flavors of mushrooms resonate with the nuttiness of black rice, creating a beautifully layered meal experience. Chilled White Wine: A glass of crisp Sauvignon Blanc enhances the risotto’s flavors while providing a refreshing palate cleanser between bites. Dark Chocolate Mousse: End the meal on a decadent note with a rich yet airy dessert that balances the savory elements of the dinner. Roasted Chicken Thighs: Juicy, herb-marinated chicken pairs wonderfully, adding a protein component that rounds out your plate perfectly. Grilled Asparagus: Lightly seasoned and smoky, grilled asparagus brings a delightful crunch and earthy flavor that plays well with the risotto’s creaminess. Spiced Pumpkin Bread: As a unique dessert, this bread carries the autumn flavors beautifully while providing a cozy finish to your meal. How to Store and Freeze Black Rice Risotto Fridge: Store leftover black rice risotto in an airtight container for up to 3 days. Make sure it cools completely before sealing. Freezer: You can freeze the risotto for up to 2 months. Portion it into freezer-safe containers, leaving space for expansion. Reheating: When ready to enjoy, thaw overnight in the fridge. Gently reheat on the stove over low heat, adding a splash of broth for creaminess. Avoid Overheating: Stir occasionally and heat just until warmed through to prevent the risotto from becoming too thick. Black Rice Risotto with Roasted Butternut Squash Recipe FAQs Can I use any type of broth for this recipe? Absolutely! While low-sodium chicken or vegetable broth is preferred for a balanced flavor, you can use homemade stock for a richer taste. Just make sure it’s warm when adding to the risotto to maintain the cooking temperature. How should I select and prepare butternut squash? Look for butternut squash that has a firm skin and a rich, even color—avoid those with dark spots or blemishes. When preparing, peel the skin, remove the seeds, and cube into uniform pieces for even roasting. If you’re short on time, peeled and cubed squash can often be found in grocery stores. How do I store leftover risotto, and how long will it last? Store leftover black rice risotto in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing. When reheating, add a splash of broth to restore its creamy texture. Can I freeze black rice risotto? Yes! You can freeze the risotto for up to 2 months. Portion it into freezer-safe containers, leaving a little space at the top to account for expansion. When you’re ready to enjoy it, thaw in the fridge overnight, then gently reheat on the stove with a splash of broth to regain creaminess. What if my risotto is too thick after reheating? If your reheated risotto is too thick, don’t worry! Just add a splash of warm broth or water and stir gently over low heat until it reaches your desired consistency. This should help revive its velvety texture. Are there any dietary considerations for this recipe? This black rice risotto with roasted butternut squash is naturally gluten-free and vegetarian, making it accessible for many dietary preferences. However, always check the specific ingredients like broth and cheese for potential allergens, especially if serving others. For a vegan option, simply substitute the butter and cheese with dairy-free alternatives. Delicious Black Rice Risotto with Butternut Squash Delight Enjoy this Black Rice Risotto with Butternut Squash, a gluten-free and vegetarian dish perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 15 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Italian, VegetarianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Risotto Base1 cup Black Rice A gluten-free choice rich in antioxidants.4 cups Low Sodium Chicken or Vegetable Broth Homemade stock is best.2 tablespoons Butter Swap with vegan butter for a dairy-free alternative.1 medium Yellow Onion Can be substituted with shallots or leeks.2 cloves Garlic Fresh garlic brings the best flavor.For the Roasted Squash1 medium Butternut Squash Sweet and fiber-packed.2 tablespoons Olive Oil Coconut oil can be used for roasting.to taste Kosher Salt Essential seasoning.to taste Pepper Essential seasoning.1 teaspoon Poultry Seasoning Italian seasoning is a great substitute.For Additional Flavor½ cup Dry White Wine Use more broth for a non-alcoholic option.1 tablespoon Balsamic Vinegar Red wine vinegar can replace it.2 tablespoons Rice Flour Cornstarch can be substituted.½ cup Parmesan Cheese Nutritional yeast is perfect for a vegan touch.For Garnishingto taste Sour Cream or Greek Yogurt Use Greek yogurt for a healthier option.to taste Jalapeños Optional for a spicy kick. Equipment OvenskilletBaking Sheet Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, kosher salt, pepper, and poultry seasoning. Spread on a baking sheet and roast for about 30 minutes.In a skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped yellow onion and minced garlic, cooking for approximately 10 minutes until soft and translucent, stirring occasionally.Add 1 cup of black rice to the skillet. Stir continuously for about 2 minutes to let it toast slightly.Pour in ½ cup of dry white wine and 1 tablespoon of balsamic vinegar, stirring to deglaze the pan. Allow to simmer for 2-3 minutes until reduced by half. Gradually add 4 cups of broth, one ½ cup at a time, stirring gently.Combine 2 tablespoons of rice flour mixed with a little water, then stir into the risotto. Add in ½ cup of grated Parmesan cheese and the remaining butter, stirring until melted. Let sit covered for 5 minutes.Scoop a generous portion onto each plate, top with roasted butternut squash pieces, drizzle with balsamic vinegar, and add a dollop of sour cream or Greek yogurt. Serve warm. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 20mgCalcium: 150mgIron: 3mg NotesStore leftover risotto in an airtight container for up to 3 days or freeze for up to 2 months. Reheat on the stove over low heat, adding a splash of broth for creaminess. Tried this recipe?Let us know how it was!
