Menu

Harvest Risotto - Lunch Version

<p>This comforting fall dish is built on creamy risotto and topped with a delicious medley of fall vegetables.</p>
3 Servings Recipe By

Ingredients

  • 1 cup peel and dice Apple
  • 1 1/2 cups peel and dice Squash, Butternut
  • 2/3 cups dice Onion
  • 1/2 cups dice Carrot
  • 1/2 cups dice Celery
  • 1 tablespoon Olive Oil
  • 1/2 tablespoons chop Rosemary, Fresh
  • 1/2 tablespoons Sage, Fresh
  • 1 cup Arborio Rice
  • 3 cups Chicken Broth/Stock, Reduced Fat
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 413 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 305mg Sodium
  • 78g Total Carb
  • 5g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 12g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Allow both rice and harvest vegetables to cool.
  5. Place rice and the harvest mixture in the indicated number of quart freezer bags.
  6. Label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat both rice and harvest mixture in microwave for 1-2 minutes or until heated through.

© 2024