Autumn Bounty Risotto

Holidays & Special Occasions Thanksgiving Autumn Bounty Risotto

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    • #266000

      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

    • #402930

      Oh this sounds so yummy!

    • #402936

      Thanks! I found this recipe online & thought it looked very “Thanksgivingy”

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Holidays & Special Occasions Thanksgiving Autumn Bounty Risotto