Cozy Fall Harvest Risotto Recipe

Fall Harvest Risotto

Today, I’m excited to share my recipe for Fall Harvest Risotto. This dish is inspired by the cozy feelings of autumn and is perfect for a chilly evening when you want something warm and comforting to eat.

Ingredients:

• Arborio rice (300g)
• Butternut squash (500g, peeled and diced)
• Sage leaves (10, chopped)
• Parmesan cheese (100g, grated)
• Chicken broth (1 liter)
• Shallot (1, minced)
• White wine (1/2 cup)
• Butter (2 tbsp)
• Olive oil (2 tbsp)
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• saucepan
• wooden spoon
• grater

Start by heating the chicken broth in a saucepan over low heat. In another saucepan, heat the olive oil and butter over medium heat. Add the minced shallot and cook until softened. Add the Arborio rice to the pan and toast it for a few minutes, stirring constantly.

Next, pour in the white wine and let it simmer until the liquid is absorbed. Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

In a separate pan, sauté the diced butternut squash with the chopped sage until tender. Season with salt and pepper to taste. Once the risotto is cooked, stir in the butternut squash mixture and grated Parmesan cheese until well combined.

Serve the Fall Harvest Risotto hot, garnished with extra Parmesan and sage leaves for a beautiful presentation.

The approximate total weight of the cooked dish is 1200g, with 4 servings. Each serving weighs around 300g, with an estimated calorie count of 400 per serving.

One tip to make this dish even more flavorful is to roast the butternut squash in the oven before adding it to the risotto. This will enhance its natural sweetness and add a delicious caramelized flavor to the dish.

I hope you enjoy making this Fall Harvest Risotto as much as I do. Feel free to customize it with your favorite seasonal vegetables or herbs to make it your own!