Fall Risotto with Roasted Harissa Squash and Burrata
A creamy risotto infused with white wine and apple, topped with harissa-roasted squash and melting burrata. A comforting autumn dish bursting with sweet, spicy, and creamy flavors.
An autumn delicacy for the taste buds, creamy, spicy, refined, and comforting!
Every fall, I can’t help but create a new risotto recipe with squash. You might say, “But risotto takes so long!” — and I get it. But I truly believe it’s a labor of love, and the end result is worth every minute. There’s something so comforting about slowly adding the broth bit by bit.
This autumn risotto is elevated with a parsley-harissa sauce that perfectly complements the richness of the dish and the burrata. I also add some grated halloumi, but Parmesan would work just as well!
Enjoy!
Why make this recipe:
- A sublime autumn dish: apple and squash create an irresistible sweet-and-savory pairing.
- Perfect creamy texture thanks to Arborio rice, butter, and melting cheese.
- Flavor explosion: spicy harissa, fresh parsley, and ultra-creamy burrata.
- Elegant and festive: ideal for hosting or indulging in solo.
- Flexible: swap halloumi for Parmesan or adjust the heat of the harissa to your taste.
Note: To lighten the dish, replace some of the butter with a drizzle of olive oil, use less cheese, or choose a lower-sodium broth.
In a small bowl, mix together the harissa paste, parsley, olive oil, and kosher salt. Set aside.
Preheat the oven to 400°F (200°C).
Spread the squash pieces and some seeds on a baking sheet lined with parchment paper. Drizzle with olive oil, add the harissa paste, salt, and pepper. Roast for 25 minutes.
Warm the broth in a saucepan over low heat.
Meanwhile, melt the butter and 1 tbsp olive oil in a large pan. Add the onion and garlic; sauté over low heat for 1 minute.
When the onions turn translucent, add the rice and white wine. Cook until the wine is nearly completely evaporated.
Add the first ladle of broth and the diced apple. Stir the risotto gently over low heat, adding broth one ladle at a time as the liquid absorbs. Continue stirring and adding broth gradually. The total cooking time for the risotto should be about 25 minutes.
By now, the squash should be ready. Set it aside on the counter.
The risotto should be done for the final step. Add the last ladle of broth and remove from heat. Stir in the cheese (reserve some for garnish) and the 2 tbsp (30 ml) butter. Mix well and season to taste.
Place the risotto in a large bowl. Top with roasted squash, harissa sauce, two small pieces of burrata, and grated halloumi. So good.
Bon appetit and enjoy!
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