I have to admit, I love being in the kitchen and testing recipes (while enjoying wine!). It is my way of escaping the crazy outside world; where I can be creative with flavors, both savory and sweet. And I simply adore cooking for Ryan, as he does for me!
I thought it would be festive to post a recipe inspired by Fall, and the perfect addition to your Autumn table! I created Autumnal Risotto and it is full of warm flavors and hearty ingredients! It is a “kitchen friendly” recipe (meaning minimal complexity, time, and mess) that I know you will love!
Read on for your ingredients list and how-to:
Ingredients (serves 6)
Yellow Onions - 2, chopped
Apple (Gala) - 1, peeled, cored, ½-inch dice
Garlic - 3 cloves, minced
Olive Oil - 2 tablespoons
Butter - 1 tablespoon
Roasted Butternut Squash - 1½ cups
Kosher Salt - 2 teaspoons
Black Pepper - 1½ teaspoons, freshly cracked
Rosemary - 2 teaspoons, freshly minced
Thyme - 2 teaspoons, freshly minced
Vegetable Stock - 4 cups, hot
Arborio Rice - 2 cups (un-cooked)
Spiced Apple Cider - 1 cup
Heavy Cream - ½ cup
Parmesan - 1 cup, shredded
Start by combining both the vegetable stock and spiced cider in a medium sauce pan, and bring it to a boil, then reduce the heat to a simmer.
In a medium-sized heavy-bottomed stock pot melt the butter together with the olive oil. Sauté the onions, apples, salt, and pepper over medium heat until the onions are translucent (about 8 to 10 minutes), and stir occasionally.
Add the roasted butternut squash, minced garlic, rosemary, and thyme, and continue to cook for another 2 minutes, stirring occasionally.
Next, add the dry rice and stir until well coated and slightly translucent (about 2 minutes). Stir in 1 cup of the HOT stock mixture and simmer gently, stirring occasionally.
After the stock has been mostly absorbed into the rice, add another cup of stock and let simmer and absorb. Continue this same process until the rice is cooked (about 18 to 22 minutes). When taste-testing the rice it should have a bit of a “bite” to it and be slightly al dente.
Stir in the heavy cream and shredded Parmesan cheese. Remove from the heat, cover the pot, and let stand for just a few minutes before serving. Enjoy!
This recipe calls for roasted butternut squash. It is simple and easy, here's how I did it:
Roasted Butternut Squash
Butternut Squash - 4-pounds, peeled, seeded, and cut into 1-inch pieces
Olive Oil - 4 tablespoons
Sea Salt - 1 teaspoon
Black Pepper - 1 teaspoon, freshly cracked
Preheat the oven to 400 degrees.
In a large bowl, add 4 tablespoons of olive oil, salt, and pepper.
Add the squash and with a large spoon, toss until coated,
Place squash on a baking sheet and roast for 40 to 45 minutes,
Halfway through, toss the squash pieces with a spatula to ensure even roasting and browning,
Remove from oven and let cool, the squash should be aromatic and lightly caramelized.
The roasted butternut squash can then be stored in the refrigerator for up to 5 days.
Tip: My Autumnal Risotto will serve 6 people when accompanied by a crusty baguette and baby arugula salad (or a salad of your choice). I recommend a classically themed balsamic vinaigrette for the salad (which you could enhance with a splash of citrus, like orange). A fantastic wine pairing would be a Rombauer Vineyards Red Zinfandel (my guests really loved the peppery bold wine with the savory and slightly sweet risotto). You may also serve the Autumnal Risotto as a delicious warm side dish.
Idea: Leftovers may be kept in the refrigerator. When re-heating, do so on the stove over a low-medium flame adding ¼ cup of either heavy cream or vegetable stock. You may choose to add more or less, depending on the amount you are re-heating. You are looking for a creamy (but not wet) consistency.
I told you it was “kitchen friendly”! Autumnal Risotto is the perfect recipe for an elegant dinner party or a casual Saturday lunch. Your guests will crave your cooking again and again! Luckily, I will be posting more knock-out recipes for you to try! Have a great week everybody!