Harvest Flavors: Cozy Up with Autumn Harvest Risotto Recipe

Autumn Harvest Risotto

As the leaves start to change color and the air becomes crisp, I find myself craving warm and comforting dishes that highlight the best flavors of the fall season. Today, I am excited to share my recipe for Autumn Harvest Risotto. This dish is a celebration of seasonal produce and rich, creamy textures that are perfect for cozy nights in.

Ingredients:

• Arborio rice (300g)
• Butternut squash, diced (400g)
• Brussels sprouts, halved (200g)
• Roasted chestnuts, chopped (100g)
• Fresh sage leaves (15g)
• Parmesan cheese, grated (100g)
• Chicken or vegetable broth (1 liter)
• Dry white wine (150ml)
• Shallot, minced (1)
• Garlic, minced (2 cloves)
• Olive oil (50ml)
• Salt and pepper to taste

Kitchen Tools:

• Chef’s knife
• Cutting board
• Large skillet
• Wooden spoon
• Grater
• Saucepan

To start, heat olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until fragrant. Stir in the Arborio rice and cook for a few minutes until the grains are translucent. Deglaze the skillet with white wine, allowing it to absorb into the rice.

Gradually add chicken or vegetable broth to the skillet, stirring occasionally until the rice is cooked through and slightly al dente. This process should take about 20 minutes. In a separate saucepan, blanch the Brussels sprouts until tender, then set aside.

Once the risotto is creamy and cooked to perfection, fold in the diced butternut squash, roasted chestnuts, and fresh sage leaves. Season with salt and pepper to taste. Allow the flavors to meld together for a few minutes before serving.

Before serving, top the risotto with grated Parmesan cheese and the blanched Brussels sprouts for an extra burst of flavor and texture. This dish is perfect for a cozy night in or as a side dish for a fall gathering with friends and family.

Approximate total weight of the cooked dish: 1350g
Approximate number of servings: 4-6
Average weight of one serving: 225g
Approximate calorie count per serving: 350 calories

One clever tip for this dish is to toast the Arborio rice before adding the broth. This extra step enhances the nutty flavor of the rice and adds depth to the overall dish.

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