Autumn Bounty Risotto- Thanksgiving

Risotto itself is a tasty addition to any meal, but with the addition of butternut squash and apples, it is perfect for autumn and all that it entails. 1 butternut squash - peeled, seeds removed and cut into 1 inch pieces 1 medium Macintosh apple 6 tbsp olive oil, divided 1 large onion,

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  1. #1
    Deal GURU
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    Default Autumn Bounty Risotto

    Risotto itself is a tasty addition to any meal, but with the addition of butternut squash and apples, it is perfect for autumn and all that it entails.

    1 butternut squash - peeled, seeds removed and cut into 1 inch pieces
    1 medium Macintosh apple
    6 tbsp olive oil, divided
    1 large onion, peeled and quartered
    1/4 cup chopped fresh sage, or 3 tsp dry sage
    1/4 tsp fresh grated nutmeg
    1/4 cup apple cider

    3 tbsp olive oil
    2 cloves garlic, minced
    1/2 cup chopped shallots
    12 ounces Arborio rice
    1/2 cup white wine
    32 ounces low-sodium vegetable broth, heated
    1/2 cup Parmigiano Reggiano cheese - grated
    1 tbsp butter
    Salt and pepper to taste

    Preheat oven to 400 degrees. On a rimmed cookie sheet, toss onion, apple and squash in 3 tbsp olive oil and bake for 40 minutes. Remove from oven and gently stir in sage, nutmeg, and apple cider. While squash is baking, in a medium saucepan, heat 3 tbsp olive oil, add garlic and shallot and cook until tender, about 3 minutes. Add rice and stir to coat and toast, about 5 minutes. Add wine and stir until evaporated. Add broth 1 cup at a time, until absorbed after each addition, about 18-22 minutes total, stirring frequently. Remove from heat, and add butter, Parmigiano Reggiano, salt and pepper. Place risotto on platter topped with roasted vegetables. Serve Immediately.



    Number of Servings: 4

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  3. #2
    Deal GURU
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    Default

    Oh this sounds so yummy!

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  5. #3
    Deal GURU
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    Thanks! I found this recipe online & thought it looked very "Thanksgivingy"

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