One of my favorite things about fall is cooking fall-inspired dishes. This Harvest Risotto is quintessentially fall. Creamy, fragrant risotto is topped with a delicious medley of butternut squash, apples, carrots and celery topped off with fresh herbs. It smelled like Thanksgiving dinner in my house as I was roasting the vegetables. This risotto is a versatile dish, it can be served for lunch, as a main dish for dinner, or a side dish. It is a filling meatless meal, comfort food at it’s best!
Heather @ Onceamonthmom.com; adapted from Lunchbox Bunch
- 1 cup apple, peeled and diced
- 0.625 cups onion, chopped
- 1.5 cups butternut squash, peeled and diced
- 0.5 cups carrot, diced
- 0.5 cups celery, chopped
- 1 Tablespoon olive oil
- 0.5 Tablespoon fresh sage, chopped
- 0.5 Tablespoon fresh rosemary, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup arborio rice
- 3 cups low-fat chicken broth
In a 400 degree oven, roast apple, butternut squash, onion, carrot, and celery. Sprinkle with olive oil, rosemary, sage, salt and pepper and roast for 20 minutes. Meanwhile, in a large saute pan, add all rice and 1/3 of chicken broth. Bring to a boil over medium high heat. Keep stirring the rice until the liquid has been absorbed. Add the remaining broth in splashes, continuing to stir until all liquid has been absorbed. To serve, place 1 cup of rice in bowl, add 1/2 cup harvest mixture.
Prepare as directed above, but do not serve. Allow both rice and vegetables to cool. Place rice into a gallon freezer bag and harvest mixture into another gallon freezer bag. Label and freeze. TO SERVE: Thaw. Reheat both rice and harvest mixture in microwave. Place 1 cup rice into bowl, add 1/2 cup harvest mixture on top.
Nutritional Information: 1 serving = 1/3 risotto, 296 Calories, 2g Fat, 68g Carbs, 5.1g Fiber, 6.1g Protein, WW Plus Points 8
**conversion chart image provided by Erik Spiekermann