23 Easy FALL SIDE DISHES

Fall is a season of warmth, comfort, and delicious food. As the weather cools down, our appetites often turn to hearty, comforting dishes that celebrate the flavors of the season. Fall side dishes are the perfect way to complement any meal, whether it’s a family dinner or a festive gathering. With the abundance of seasonal vegetables like sweet potatoes, squash, Brussels sprouts, and carrots, there’s no shortage of inspiration for creating tasty and easy side dishes.

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In this article, we’ve rounded up 23 easy fall side dishes that are perfect for the season. These recipes are simple to make, flavorful, and sure to become a part of your fall traditions. From baked sweet potato fritters to creamy butternut squash mac and cheese, these dishes are sure to impress your family and friends. So, let’s dive into these delicious recipes and get cooking!

Baked Sweet Potato Fritters

These baked sweet potato fritters are a delicious and healthier alternative to fried fritters. They’re crispy on the outside, fluffy on the inside, and packed with sweet potato flavor. Perfect as a side dish or even a snack, these fritters are easy to make and require minimal ingredients.

Ingredients

– 2 large sweet potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1/4 cup grated cheddar cheese (optional)
– Olive oil for greasing

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
2. In a large bowl, combine the mashed sweet potatoes, flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper. Mix well.
3. Add the beaten egg and mix until the mixture is smooth. If using cheese, fold it into the mixture.
4. Using a cookie scoop or a spoon, drop rounded portions of the mixture onto the prepared baking sheet, spacing them out evenly.
5. Flatten the tops slightly with a spatula or your fingers.
6. Bake for 20-25 minutes, or until the fritters are golden brown and crispy on the edges.
7. Serve warm with your favorite dipping sauce.

Air Fryer Sweet Potato Chunks

These air fryer sweet potato chunks are a quick and easy side dish that’s full of flavor. The air fryer gives them a crispy exterior while keeping the inside tender and delicious. Perfect for a weeknight dinner or a quick snack.

Ingredients

– 2 large sweet potatoes, peeled and cut into 1-inch chunks
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cumin (optional)
– 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, toss the sweet potato chunks with olive oil, paprika, garlic powder, salt, black pepper, cumin, and cayenne pepper until evenly coated.
3. Load the sweet potatoes into the air fryer basket in a single layer, leaving some space between the chunks for even cooking.
4. Cook for 15-20 minutes, shaking the basket halfway through, until the sweet potatoes are crispy on the outside and tender on the inside.
5. Serve hot and enjoy!

Mashed Acorn Squash Recipe

This mashed acorn squash recipe is a creamy and comforting side dish that’s perfect for fall. The natural sweetness of the acorn squash pairs beautifully with a hint of spice and butter.

Ingredients

– 1 medium acorn squash, halved and seeds removed
– 2 tablespoons butter
– 1/4 cup heavy cream or milk
– 1 tablespoon brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with a little water and roast for 45-50 minutes, or until the squash is tender and easily mashed with a fork.
3. Scoop the flesh of the squash into a large bowl. Add the butter, heavy cream, brown sugar, cinnamon, nutmeg, salt, and pepper.
4. Mash the squash with a potato masher or a fork until smooth and creamy.
5. Serve warm.

Honey Roasted Carrots and Parsnips

These honey roasted carrots and parsnips are a sweet and savory side dish that’s perfect for fall. The honey adds a touch of sweetness, while the thyme provides a fresh herbal flavor.

Ingredients

– 4 large carrots, peeled and chopped into 1-inch sticks
– 2 large parsnips, peeled and chopped into 1-inch sticks
– 2 tablespoons honey
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the carrots and parsnips with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables out in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the carrots and parsnips are tender and caramelized, flipping them halfway through.
5. Serve hot.

Korean BBQ Cauliflower

This Korean BBQ cauliflower is a flavorful and spicy side dish that’s perfect for adding some excitement to your meal. The cauliflower is tossed in a sweet and spicy Korean-inspired sauce that’s sure to become a favorite.

Ingredients

– 1 head of cauliflower, broken into florets
– 1/2 cup Korean BBQ sauce
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon rice vinegar
– 1 teaspoon garlic, minced
– 1 teaspoon ginger, grated
– 1/4 cup water
– 1 tablespoon sesame oil
– Sesame seeds and chopped green onions for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with a little bit of oil and season with salt. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender.
3. While the cauliflower is roasting, prepare the sauce. In a small saucepan, combine the Korean BBQ sauce, soy sauce, honey, Gochujang, rice vinegar, garlic, ginger, and water. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce thickens slightly.
4. Remove the cauliflower from the oven and toss it in the sauce until evenly coated.
5. Return the cauliflower to the baking sheet and roast for an additional 5-10 minutes, or until the sauce is caramelized.
6. Drizzle with sesame oil and garnish with sesame seeds and green onions. Serve hot.

The Crispiest Brussels Sprouts Ever

These Brussels sprouts are crispy, flavorful, and absolutely delicious. The key to achieving the crispiest Brussels sprouts ever is to roast them at a high temperature and not overcrowd the baking sheet.

Ingredients

– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes until evenly coated.
3. Spread the Brussels sprouts out in a single layer on a baking sheet, making sure not to overcrowd it.
4. Roast for 20-25 minutes, or until the Brussels sprouts are crispy on the outside and tender on the inside, flipping them halfway through.
5. If using Parmesan cheese, sprinkle it over the Brussels sprouts during the last 5 minutes of roasting.
6. Serve hot and enjoy!

Sauteed Green Beans with Bacon and Onion

These sautéed green beans with bacon and onion are a classic fall side dish that’s easy to make and full of flavor. The smoky bacon and caramelized onions add a delicious twist to the green beans.

Looking for low-carb options this season? Don’t miss our roundup of tasty Keto Side Dishes that pair perfectly with your fall favorites.

Ingredients

– 1 pound fresh green beans, trimmed
– 6 slices of bacon, diced
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same skillet, add the olive oil, then add the onions. Cook for 5-7 minutes, or until the onions are caramelized and golden brown.
3. Add the garlic to the skillet and cook for 1 minute, until fragrant.
4. Add the green beans to the skillet and cook for 5-7 minutes, or until tender but still crisp. Season with salt and pepper to taste.
5. Stir in the cooked bacon and serve hot.

Creamy Carrot and Parsnip Soup

This creamy carrot and parsnip soup is a comforting and delicious fall side dish. The combination of carrots and parsnips gives the soup a sweet and nutty flavor, while the cream adds a rich and creamy texture.

Ingredients

– 4 large carrots, chopped
– 2 large parsnips, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon nutmeg
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the chopped carrots and parsnips to the pot. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
5. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Cheesy Crash Hot Potatoes

These cheesy crash hot potatoes are a delicious and easy side dish that’s perfect for fall. The potatoes are boiled until tender, then smashed and baked with cheese until crispy and golden.

Ingredients

– 4 large potatoes
– 1/4 cup unsalted butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream or milk
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes and place them in a large pot of salted water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment paper.
4. Smash each potato with a fork or potato masher until they’re flattened but still hold their shape.
5. Dot the top of each potato with butter, then sprinkle with cheddar and Parmesan cheese. Drizzle with heavy cream and season with salt and pepper.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve hot.

Grilled Sweet Potatoes

These grilled sweet potatoes are a simple and delicious fall side dish. The smoky flavor from the grill pairs perfectly with the natural sweetness of the sweet potatoes.

Ingredients

– 2 large sweet potatoes, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sweet potato slices with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper until evenly coated.
3. Grill the sweet potato slices for 5-7 minutes per side, or until they’re tender and slightly charred.
4. Serve hot and enjoy!

Stuffed Acorn Squash Recipe With Mushroom And Pancetta

This stuffed acorn squash recipe with mushroom and pancetta is a hearty and flavorful fall side dish. The combination of sweet squash, savory mushrooms, and crispy pancetta is absolutely delicious.

Ingredients

– 2 medium acorn squash, halved and seeds removed
– 1 cup pancetta, diced
– 1 cup fresh mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with a little water and roast for 30-40 minutes, or until tender.
3. While the squash is roasting, cook the pancetta in a skillet over medium heat until crispy. Remove the pancetta from the skillet with a slotted spoon and set aside.
4. In the same skillet, add the olive oil, then add the onion and garlic. Cook until the onion is translucent.
5. Add the mushrooms to the skillet and cook until tender. Season with salt and pepper to taste.
6. Stir in the breadcrumbs and Parmesan cheese. Cook for 1-2 minutes, until the mixture is lightly toasted.
7. Stuff each roasted acorn squash half with the mushroom and pancetta mixture. Garnish with fresh parsley and serve.

Fall Pasta Salad

This fall pasta salad is a refreshing and flavorful side dish that’s perfect for the season. The combination of pasta, roasted vegetables, and a tangy dressing makes it a great addition to any meal.

Ingredients

– 8 oz pasta of your choice
– 1 cup roasted butternut squash, diced
– 1 cup roasted Brussels sprouts, halved
– 1 cup roasted carrots, sliced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh sage
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, roasted butternut squash, Brussels sprouts, carrots, and goat cheese.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss to combine. Sprinkle with fresh sage and serve.

Butternut Squash Mac and Cheese

This butternut squash mac and cheese is a creamy and comforting fall side dish. The addition of butternut squash adds a sweet and nutritious twist to the classic mac and cheese.

Ingredients

– 1 medium butternut squash, halved and seeds removed
– 8 oz macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash halves on a baking sheet, cut side up. Roast for 45-50 minutes, or until tender.
3. Scoop the flesh of the squash into a blender or food processor and puree until smooth.
4. Cook the macaroni according to package instructions until al dente. Drain and set aside.
5. In a large saucepan, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for 1-2 minutes.
6. Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.
7. Stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
8. Add the cooked macaroni and butternut squash puree to the cheese sauce. Stir until well combined.
9. Transfer the mac and cheese to a baking dish and top with additional cheese if desired. Bake for 10-15 minutes, or until bubbly and golden.
10. Garnish with fresh parsley and serve hot.

Shaved Brussels Sprouts Salad

This shaved Brussels sprouts salad is a fresh and flavorful fall side dish. The combination of crisp Brussels sprouts, tangy dressing, and crunchy pecans makes it a great addition to any meal.

Ingredients

– 1 pound Brussels sprouts, trimmed and shaved
– 1/2 cup chopped pecans
– 1/2 cup dried cranberries
– 1/2 cup crumbled goat cheese
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste

Instructions

1. In a large bowl, combine the shaved Brussels sprouts, pecans, cranberries, and goat cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately and enjoy!

Butternut Squash Couscous Salad

This butternut squash couscous salad is a flavorful and healthy fall side dish. The combination of roasted butternut squash, fluffy couscous, and fresh herbs makes it a great addition to any meal.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped fresh basil
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with a little olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
3. Cook the couscous according to package instructions using water or vegetable broth. Fluff with a fork and set aside.
4. In a large bowl, combine the cooked couscous, roasted butternut squash, parsley, mint, basil, and feta cheese.
5. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss to combine.
7. Serve immediately and enjoy!

Oven Roasted Parmesan Garlic Crusted Potatoes

These oven roasted Parmesan garlic crusted potatoes are a delicious and flavorful fall side dish. The combination of crispy potatoes, savory Parmesan, and aromatic garlic makes them a crowd-pleaser.

Ingredients

– 4 large potatoes, peeled and cut into wedges
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, garlic, garlic powder, paprika, salt, and pepper until evenly coated.
3. Line a baking sheet with parchment paper and arrange the potato wedges in a single layer.
4. Roast the potatoes for 20-25 minutes, or until tender and golden brown.
5. While the potatoes are roasting, mix the Parmesan cheese and breadcrumbs in a small bowl.
6. Remove the potatoes from the oven and sprinkle with the Parmesan breadcrumb mixture. Return to the oven and roast for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!

Maple Bacon Carrots

These maple bacon carrots are a sweet and savory fall side dish that’s perfect for the season. The combination of caramelized carrots, crispy bacon, and maple syrup is absolutely delicious.

Ingredients

– 4 large carrots, peeled and sliced
– 6 slices of bacon, diced
– 2 tablespoons maple syrup
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same skillet, add the butter. Add the carrots and cook for 5-7 minutes, or until they start to soften.
3. Drizzle the maple syrup over the carrots and cook for an additional 5-7 minutes, or until caramelized and tender.
4. Stir in the cooked bacon and season with salt and pepper to taste.
5. Garnish with fresh parsley and serve hot.

Instant Pot Scalloped Potatoes with Ham

These Instant Pot scalloped potatoes with ham are a quick and easy fall side dish. The Instant Pot makes the potatoes tender and creamy in no time, and the addition of ham adds a savory touch.

Ingredients

– 4 large potatoes, thinly sliced
– 1 cup diced ham
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions

1. In the Instant Pot, layer the potato slices, ham, and butter in alternating layers. Season with garlic powder, salt, and pepper as you go.
2. Pour in the heavy cream and top with the cheddar and Parmesan cheese.
3. Close the lid and set the valve to sealing. Cook on high pressure for 15-20 minutes, followed by a 10-minute natural release.
4. Serve hot and enjoy!

Roasted Butternut Squash Soup

This roasted butternut squash soup is a creamy and comforting fall side dish. The roasted squash adds a deep, sweet flavor that’s enhanced by the aromatic spices.

Ingredients

– 1 medium butternut squash, halved and seeds removed
– 2 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 teaspoon nutmeg
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash halves on a baking sheet, cut side up. Drizzle with a little water and roast for 45-50 minutes, or until tender.
3. Scoop the flesh of the squash into a large pot. Add the butter, onion, and garlic. Cook over medium heat until the onion is translucent.
4. Pour in the broth and bring the mixture to a simmer. Cook for 10-15 minutes, or until the soup is heated through.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
6. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Spaghetti Squash Gratin

This spaghetti squash gratin is a creamy and flavorful fall side dish. The spaghetti squash is baked with a rich, cheesy sauce that’s sure to become a favorite.

Ingredients

– 1 medium spaghetti squash, halved and seeds removed
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the spaghetti squash halves on a baking sheet, cut side up. Roast for 30-40 minutes, or until tender.
3. While the squash is roasting, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for 1-2 minutes.
4. Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.
5. Stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Once the squash is done roasting, use a fork to shred the flesh into spaghetti-like strands.
7. Transfer the shredded squash to a baking dish and pour the cheese sauce over it. Toss to combine.
8. Bake for an additional 10-15 minutes, or until bubbly and golden.
9. Garnish with fresh parsley and serve hot.

Butternut Squash Risotto

This butternut squash risotto is a creamy and flavorful fall side dish. The combination of Arborio rice, roasted butternut squash, and white wine makes it a rich and comforting dish.

Ingredients

– 1 medium butternut squash, halved and seeds removed
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash halves on a baking sheet, cut side up. Roast for 45-50 minutes, or until tender.
3. Scoop the flesh of the squash into a blender or food processor and puree until smooth. Set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
5. Add the Arborio rice to the skillet and cook for 1-2 minutes, until lightly toasted.
6. If using white wine, add it to the skillet and cook until the liquid is almost completely absorbed.
7. Add 1/2 cup of warmed broth to the skillet and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process until all the broth is used, about 20-25 minutes.
8. Stir in the roasted butternut squash puree and cook for 2-3 minutes, until well combined.
9. Remove the skillet from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with fresh parsley.