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Harvest Risotto - Lunch Version

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Harvest Risotto - Lunch Version

Heather
The Cook
3 Servings
12 Ingredients
2 Comments

This comforting fall dish is built on creamy risotto and topped with a delicious medley of fall vegetables.

Read More
3 Servings
12 Ingredients
2 Comments

Ingredients

  • 1 cup peel and dice Apple
  • 1 ½ cups peel and dice Squash, Butternut
  • ⅔ cups dice Onion
  • ½ cups dice Carrot
  • ½ cups dice Celery
  • 1 tablespoon Olive Oil
  • ½ tablespoons chop Rosemary, Fresh
  • ½ tablespoons Sage, Fresh
  • 1 cup Arborio Rice
  • 3 cups Chicken Broth/Stock, Reduced Fat
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a well-greased dish, roast apple, butternut squash, onion, carrot and celery. Sprinkle with olive oil, rosemary and sage and roast at 400 degrees for 20 minutes.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a well-greased dish, roast apple, butternut squash, onion, carrot and celery. Sprinkle with olive oil, rosemary and sage and roast at 400 degrees for 20 minutes.
  2. Meanwhile, in a large saute pan, add all the rice and 1/3 of the broth. Bring to a boil over medium high heat.
  3. Keep stirring the rice until the liquid has been absorbed. Add the remaining broth in splashes along with salt and pepper, continuing to stir until all liquid has been absorbed.
  4. To serve, place 1 cup rice in bowl, add 1/2 cup harvest mixture. Add a splash of warmed milk, and sprinkle with almonds.

Nutrition Facts

Servings Per Recipe
3 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
413
Total Fat
7g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
305mg
Total Carbohydrates
78g
Fiber
5g
Sugar
12g
Protein
12g
WW Freestyle
9

Categories

low-histamine, big-8-allergen-free, shellfish-free, fish-free, soy-free, diet, traditional, fall, winter, gluten-free-dairy-free, nut-free, egg-free, kosher, dairy-free, gluten-free, low-sodium, wwfreestyle, wwfreestyle7-8

Categories

low-histamine, big-8-allergen-free, shellfish-free, fish-free, soy-free, diet, traditional, fall, winter, gluten-free-dairy-free, nut-free, egg-free, kosher, dairy-free, gluten-free, low-sodium, wwfreestyle, wwfreestyle7-8

2 Comments

Join the discussion

  1. Where do you buy arborio rice? Is this a speciality type rice or can you get it at Walmart or Kroger? Can you use other types of rice? TY

    Reply

    1. Hi Anne, you should be able to find arborio rice at both Walmart and Kroger. It’s a “speciality” rice but a common one. If you are going to truly make Risotto, you need arborio rice. Any other rice won’t be as creamy. Enjoy!

      Reply