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
- 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
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add Arborio rice to the skillet and stir until rice is well-coated with oil.
- Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Allow the liquid to absorb before adding more.
- Stir in butternut squash and mushrooms, allowing them to cook with the rice.
- Continue adding broth and stirring until the rice is creamy and almost tender.
- Stir in spinach leaves and Parmesan cheese. Season with salt and pepper.
- Remove from heat and let it sit for a few minutes before serving.
- Garnish with extra Parmesan cheese if desired. Serve hot and enjoy!
Preparation time: 15 minutes
Yield: 4 servings
– Calories: 320 per serving
– Fat: 8g
– Carbohydrates: 52g
– Protein: 10g
– Fiber: 4g