Cozy Fall Nights: Try This Harvest Moon Risotto Recipe!

Today’s Fall Recipe: Harvest Moon Risotto

As the weather begins to cool and the leaves start to change color, I find myself drawn to comforting and warm dishes that remind me of cozy evenings spent indoors. Today, I’m excited to share with you a unique and delicious recipe for Harvest Moon Risotto. This creamy dish is perfect for fall nights when you want something hearty and satisfying.

For this recipe, you will need the following ingredients:

• 200g arborio rice
• 300g butternut squash, diced
• 50g dried cranberries
• 10 fresh sage leaves, chopped
• 100ml white wine
• 1 liter chicken broth
• 50g butter
• 50g parmesan cheese, grated
• to taste
• to taste

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

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

Start by heating the chicken broth in a saucepan over low heat. In another large saucepan, melt half of the butter over medium heat. Add the diced butternut squash and cook until softened, about 7-8 minutes. Stir in the arborio rice and cook for another 2 minutes until the rice is translucent.

Pour in the white wine and cook until it has evaporated. Begin adding the warm chicken broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. This process will take about 18-20 minutes. Halfway through, add in the chopped sage and dried cranberries.

Once the rice is creamy and cooked to your desired consistency, stir in the remaining butter and parmesan cheese. Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes to allow the flavors to meld together.

Serve the Harvest Moon Risotto hot, garnished with extra parmesan cheese and sage leaves. This dish is perfect for cozy fall evenings and will surely warm your soul with each bite.

The total weight of the cooked Harvest Moon Risotto is approximately 1200g, with 4 servings weighing around 300g each. Each serving is approximately 400 calories.

A unique tip for this recipe is to roast the butternut squash in the oven before adding it to the risotto for an extra depth of flavor.

I hope you give this Harvest Moon Risotto a try and enjoy it as much as I do. Feel free to customize it with your favorite fall ingredients and make it your own. Happy cooking!