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Fall Risotto
Posted on by Justin Weber Jump to Recipe Print Recipe
Risotto is a rice dish that is cooked in a broth until the starches from the rice transform into a creamy dish. The arborio rice is a delicious base for a variety of flavors.
This fall inspired risotto combines the sweetness of butternut squash with a pleasing bitter from thyme and sage. The slightly charred mushrooms make this dish a showstopper.
This can be a hearty main dish or a colorful side. Serve with chopped pecans, pumpkin seeds, or dried cranberries.
Fall Risotto
This fall inspired risotto combines the sweetness of butternut squash with a pleasing bitter from thyme and sage. The slightly charred mushrooms make this dish a showstopper.Prep Time10 minsCook Time35 minsTotal Time45 minsCourse: Main CourseKeyword: Healthy Fall Risotto Servings: 4 Calories: 270kcal
Ingredients
- 2 tablespoons olive oil
- 2 shallots sliced
- 4 cloves garlic minced
- 2 cups mini bella mushrooms chopped
- 2 cups cubed butternut squash
- 1 cup arborio rice
- 1 red pepper diced
- 1 tablespoon white cooking wine
- 4 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh sage minced or 1 teaspoon dried
- 4 cups veggie stock
Instructions
- Saute mushrooms in a dry pan until one side just begins to blacken. Add 1 tsp of olive oil and add shallots, red pepper, garlic. Saute while flipping for 2 minutes.
- In a separate 8-quart pot, add wine and cook for 1 min. Add vegetable stock to the wine and bring to a simmer. Add in rice, butternut squash, nutritional yeast, remaining olive oil, salt, and thyme. Stir well, cover, and simmer for 30 minutes stirring occasionally. In the last 5 minutes stir consistently. Fold in the rest of the ingredients including the fresh sage.
Notes
Servings 4| Calories per Serving: 270, 46.3 g carbohydrate; 5.8 g protein; 0 mg cholesterol; 7 g fat; 3.2 g fiber; 300 mg sodium
Good Morning Gloucester 