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Autumn Bounty Risotto

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Submitted by: michellercollins

 

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.
 

Ingredients

  • 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

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Method

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.

 

Notes:

 

Number of Servings: 4

 

Submitted by: michellercollins ()

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