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Autumn Risotto

Yields4 Servings

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

 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

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.


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


Cut onions and mince garlic


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


Add uncooked rice to pan and stir for one minute.


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


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


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



Nutrition Facts

Servings 4