- This topic has 1 reply, 2 voices, and was last updated November 6, 2008 at 7:17 pm by .
- November 5, 2008 at 12:35 pm #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.
Number of Servings: 4
- November 6, 2008 at 6:32 pm #402930
Oh this sounds so yummy!
- November 6, 2008 at 7:17 pm #402936
Thanks! I found this recipe online & thought it looked very “Thanksgivingy”
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