Fall Flavors in a Bowl: Autumn Harvest Risotto Recipe

Today’s Recipe: Autumn Harvest Risotto

Hey there, foodies! Today, I’m excited to share with you my newest creation: Autumn Harvest Risotto. This dish is a perfect blend of seasonal flavors that will warm you up on a chilly evening. I was inspired by the changing colors of the leaves outside and wanted to bring that same vibrancy to my dinner table.

To start off, gather the following ingredients:

• 200g Arborio rice
• 300g butternut squash (diced)
• 150g Brussels sprouts (halved)
• 50g dried cranberries
• 5g fresh sage (chopped)
• 50g grated Parmesan cheese
• 1L vegetable broth
• 50g butter
• Salt and pepper to taste

Now, let’s move on to the kitchen tools you’ll need:

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

Start by heating up the vegetable broth in a large saucepan over medium heat. In another pan, melt the butter and sauté the diced butternut squash until it’s slightly browned. Add in the Arborio rice and stir until it’s coated with the butter.

Next, slowly add the warm vegetable broth, one ladle at a time, stirring constantly. This will help release the starch from the rice and create that creamy texture risotto is known for. After about 15 minutes of adding broth and stirring, add in the halved Brussels sprouts, chopped sage, and dried cranberries. Season with salt and pepper to taste.

Continue cooking the risotto until the rice is tender and creamy, but still slightly al dente. This should take around 20-25 minutes in total. Once the risotto reaches your desired consistency, stir in the grated Parmesan cheese until it’s melted and well incorporated.

Remove the risotto from heat and let it rest for a few minutes to allow the flavors to meld together. Serve hot, garnished with a few fresh sage leaves for an extra touch of autumnal beauty.

This Autumn Harvest Risotto recipe yields approximately 1500g of cooked dish, with 6 servings. Each serving weighs around 250g and contains approximately 350 calories.

One unique tip for this recipe is to roast the butternut squash before adding it to the risotto. This will bring out its natural sweetness and add another layer of flavor to the dish.

I hope you give this Autumn Harvest Risotto a try and enjoy the delicious blend of seasonal ingredients. Feel free to get creative and add your own twist to it. Happy cooking!