Description
This creamy Harvest Vegetable Risotto with Sage and Parmesan combines seasonal vegetables with rich flavors for a warm and comforting meal, perfect for cozy fall evenings.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup seasonal vegetables (e.g., squash, carrots, peas)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Gather all the ingredients before you start cooking.
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, melt the butter over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently.
- Allow the rice to absorb the broth before adding more, continuing this process until the rice is creamy and al dente.
- Add the seasonal vegetables and chopped sage to the risotto during the last 5 minutes of cooking.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Let the risotto sit for a minute before serving to enhance the flavors.
- Serve warm, garnished with additional sage if desired.
Notes
- Stirring the risotto frequently helps achieve the desired creamy texture.
- Prep Time: 10
- Cook Time: 30
- Category: recipes
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 10
- Cholesterol: 30
Keywords: risotto, fall recipe, vegetarian, comfort food, creamy