Description
A creamy and comforting risotto packed with the flavors of fall vegetables, perfect for a cozy dinner.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup butternut squash, diced
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., thyme, parsley)
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add the diced butternut squash and mushrooms. Cook for about 5-7 minutes until softened.
- Stir in the Arborio rice, coating it with the oil and vegetables.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the chopped kale and Parmesan cheese.
- Season with salt and pepper to taste, and garnish with fresh herbs before serving.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 10
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: fall dinner recipes, cozy risotto, vegetarian dinner, autumn recipes