Autumn Bounty Risotto

Risotto itself is a tasty addition to any meal, but with the addition of butternut squash and apples, it is perfect for autumn and all that it entails.

Ingredients:

• 1 butternut squash - peeled, seeds removed and cut into 1 inch pieces
• 1 medium Macintosh apple
• 6 tbsp olive oil, divided
• 1 large onion, peeled and quartered
• 1/4 cup chopped fresh sage, or 3 tsp dry sage
• 1/4 tsp fresh grated nutmeg
• 1/4 cup apple cider
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped shallots
• 12 ounces Arborio rice
• 1/2 cup white wine
• 32 ounces low-sodium vegetable broth, heated
• 1/2 cup Parmigiano Reggiano cheese - grated
• 1 tbsp butter
• Salt and pepper to taste

Directions:

Preheat oven to 400 degrees. On a rimmed cookie sheet, toss onion, apple and squash in 3 tbsp olive oil and bake for 40 minutes. Remove from oven and gently stir in sage, nutmeg, and apple cider. While squash is baking, in a medium saucepan, heat 3 tbsp olive oil, add garlic and shallot and cook until tender, about 3 minutes. Add rice and stir to coat and toast, about 5 minutes. Add wine and stir until evaporated. Add broth 1 cup at a time, until absorbed after each addition, about 18-22 minutes total, stirring frequently. Remove from heat, and add butter, Parmigiano Reggiano, salt and pepper. Place risotto on platter topped with roasted vegetables. Serve Immediately.

Number of Servings: 4