Autumn Risotto

CeliaAuthorCeliaCategory

The best fall risotto!! We make this several times a year and it is always a hit!

Yields4 Servings

 1 cup Arborist Rice
 ½ Yellow Onion diced
 1 Clove of Garlic minced
 1 Butternut Squash or 1-2 containers of trader joes precut
 3 Ears of Corn
 2 tbsp Butter
 3 cups Chicken Stock
 ½ cup Heavy Cream
 1 cup Parmesan Cheese grated
 1 tsp thyme
 1 tsp oregano
 season with salt and pepper

1

Heat pan with olive oil. Once pan is hot, add butternut squash and cook till tender. If you didn't purchase the precut squash, then peel, dice, and cook.

2

Boil the ears of corn and once cooled, cut corn off the cob.

3

Cut onions and mince garlic

4

Heat the butter in a pan and add onions and garlic. Cook about five minutes or until fragrant.

5

Add uncooked rice to pan and stir for one minute.

6

Add chicken stock (or broth) and bring to a boil. Once boiling point is reached, reduce and simmer until rice is al dente.

7

Add corn, squash, herbs, and cream and cook for five minutes

8

Remove pan from heat and season with salt and pepper. Right before serving, top with shredded cheese.

9

Enjoy!

Ingredients

 1 cup Arborist Rice
 ½ Yellow Onion diced
 1 Clove of Garlic minced
 1 Butternut Squash or 1-2 containers of trader joes precut
 3 Ears of Corn
 2 tbsp Butter
 3 cups Chicken Stock
 ½ cup Heavy Cream
 1 cup Parmesan Cheese grated
 1 tsp thyme
 1 tsp oregano
 season with salt and pepper

Directions

1

Heat pan with olive oil. Once pan is hot, add butternut squash and cook till tender. If you didn't purchase the precut squash, then peel, dice, and cook.

2

Boil the ears of corn and once cooled, cut corn off the cob.

3

Cut onions and mince garlic

4

Heat the butter in a pan and add onions and garlic. Cook about five minutes or until fragrant.

5

Add uncooked rice to pan and stir for one minute.

6

Add chicken stock (or broth) and bring to a boil. Once boiling point is reached, reduce and simmer until rice is al dente.

7

Add corn, squash, herbs, and cream and cook for five minutes

8

Remove pan from heat and season with salt and pepper. Right before serving, top with shredded cheese.

9

Enjoy!

Autumn Risotto

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