Whip Up a Cozy Autumn Harvest Risotto for a Taste of Fall

Autumn Harvest Risotto

Today, I am excited to share a recipe that perfectly captures the essence of autumn. As the leaves change colors and the air turns crisp, there’s nothing better than cozying up with a warm and comforting dish like this autumn harvest risotto.

For this unique twist on a classic dish, you will need the following ingredients:

• arborio rice (300g)
• butternut squash, diced (200g)
• crimini mushrooms, sliced (150g)
• chestnuts, peeled and chopped (100g)
• fresh sage leaves (10g)
• dry white wine (150ml)
• vegetable broth (1 liter)
• butter (50g)
• olive oil (2 tbsp)
• parmesan cheese, grated (50g)
• salt and pepper to taste

To bring this dish to life, you will need the following kitchen tools:

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

Start by heating the vegetable broth in a saucepan over low heat. In a separate large saucepan, melt the butter with olive oil over medium heat. Add the diced butternut squash and sliced mushrooms, cooking until they begin to soften. Stir in the arborio rice, allowing it to toast slightly.

Pour in the white wine and cook until it is absorbed. Begin adding the warm vegetable broth to the rice mixture, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will help to release the starch from the rice, creating a creamy texture.

As the risotto cooks, add in the chopped chestnuts and fresh sage leaves for a nutty and aromatic flavor. Season with salt and pepper to taste. Continue adding the vegetable broth and stirring until the rice is cooked al dente.

Once the risotto is creamy and the rice is tender, remove the pan from the heat. Stir in the grated parmesan cheese until it melts into the mixture. Serve the autumn harvest risotto hot, sprinkled with additional parmesan and a drizzle of olive oil for an extra touch of richness.

This autumn harvest risotto weighs approximately 1200g in total and serves 4. Each serving comes out to around 300g. Estimate the calorie count at 400 calories per serving.

One clever tip for this dish is to roast the butternut squash and mushrooms before adding them to the risotto. This extra step will enhance the flavors and add a depth of caramelization to the dish.

I hope you enjoy making this autumn harvest risotto as much as I do. Feel free to play around with the ingredients and make it your own by adding seasonal vegetables or different herbs. Happy cooking!