Indulge in Autumn with Creamy Harvest Risotto

Autumn Harvest Risotto

As the leaves start to change colors and the air gets crisper, I find myself drawn to warm and comforting dishes that highlight the best flavors of the season. Today, I’m excited to share my recipe for Autumn Harvest Risotto, a creamy and savory dish that combines the rich flavors of fall in every bite.

To capture the essence of autumn in a dish, I start by gathering some unique ingredients that truly represent the season. I use a combination of butternut squash (300g, cubed), wild mushrooms (150g, sliced), fresh thyme (1 tbsp, chopped), and a touch of nutmeg to create a cozy and inviting flavor profile.

For the base of the risotto, I use arborio rice (200g) and vegetable broth (800ml), which will cook together to create a creamy and luscious texture. To add a depth of flavor, I also include shallots (2, chopped) and white wine (150ml) to the mix.

• butternut squash (300g, cubed)
• wild mushrooms (150g, sliced)
• fresh thyme (1 tbsp, chopped)
• nutmeg
• arborio rice (200g)
• vegetable broth (800ml)
• shallots (2, chopped)
• white wine (150ml)

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

To begin, I sauté the shallots in a large saucepan until they are translucent. Then, I add the arborio rice and toast it slightly before deglazing the pan with white wine. Once the wine has been absorbed, I start adding the vegetable broth gradually, stirring constantly until the rice is cooked through and the mixture is creamy.

Meanwhile, in a separate pan, I roast the butternut squash and wild mushrooms with olive oil until they are caramelized and fragrant. I then fold them into the risotto along with the fresh thyme and nutmeg, allowing the flavors to meld together beautifully.

Once the risotto reaches a creamy and luxurious consistency, I season it with salt and pepper to taste before serving it hot, garnished with a sprinkle of fresh thyme for a pop of color and flavor.

This Autumn Harvest Risotto recipe yields approximately 4 servings, with each serving weighing around 400g. Each serving is a comforting and satisfying dish that comes in at an approximate calorie count of 350 calories.

One unique tip for this recipe is to finish the risotto with a drizzle of truffle oil for an extra layer of decadence and earthy flavor that will elevate the dish to the next level.

I encourage you to give this Autumn Harvest Risotto a try and make it your own by adding any seasonal ingredients that inspire you. Enjoy the flavors of fall in every bite!