Harvest Vegetable Risotto is a comforting and flavorful dish perfect for showcasing seasonal vegetables. This creamy risotto is a crowd-pleaser and ideal for a cozy dinner night.

Harvest Vegetable Risotto

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup butternut squash, diced
• 1 cup mushrooms, sliced
• 1 cup spinach leaves
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Add Arborio rice to the skillet and stir until rice is well-coated with oil.
3. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Allow the liquid to absorb before adding more.
4. Stir in butternut squash and mushrooms, allowing them to cook with the rice.
5. Continue adding broth and stirring until the rice is creamy and almost tender.
6. Stir in spinach leaves and Parmesan cheese. Season with salt and pepper.
7. Remove from heat and let it sit for a few minutes before serving.
8. Garnish with extra Parmesan cheese if desired. Serve hot and enjoy!

Preparation time: 15 minutes

Yield: 4 servings

Nutritional information:

– Calories: 320 per serving

– Fat: 8g

– Carbohydrates: 52g

– Protein: 10g

– Fiber: 4g