Harvest Risotto

By á-27074

Ingredients

• 1 cup arborio rice
• 3 + cups of mushroom or vegetable broth
• 1 small apple, diced
• 1/2 onion, chopped
• 1 1/2 cups butternut squash, diced
• 1/2 cup carrot or sweet potato, diced
• 1/2 cup celery, chopped
• 1 about 1 Tbsp of fresh mixed herbs: fresh thyme + chopped rosemary + chopped sage
• 1 Tbsp extra virgin olive oil
• 1 cup veggie broth
• salt + pepper to taste
• 1/3 cup sliced almonds
• fresh sage

Preparation

Step 1

In a large saute or sauce pan, add the risotto rice and 1 cup of the broth. Turn heat to medium high and bring to a boil. When boiling, begin to stir the rice with a large spoon or spatula. Keep stirring casually until the liquid has absorbed. Add in the remaining amount of broth in splashes as you keep stirring - until all the rice has absorbed the liquid. do a taste test of the rice. It should be tender when ready, still tastes al dente, add in a few more splashes of broth. Keep adding until the rice is as tender usually add in about 3 1/2 cups of broth.

2. While your rice is cooking, do your harvest mix. roast all these ingredients in the oven 400 degrees for about 20 minutes

3. When both your rice and harvest mix components are cooked serve. Per one serving: add 1 cup of the risotto to a saute pan, over medium heat. Add in the almonds and fold well. Add in one fresh sage leaf torn into pieces. Fold well. Lastly, gently fold in 1/2 cup of the harvest mix. Allow to warm a bit then transfer to serving plate. Top with another spoonful of harvest mix and some fresh sage and almonds to garnish