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Fall Risotto

Posted by Biz on Oct 28, 2019

I had never heard of risotto until I met my late husband who is half Italian. I can say that now, because he wished he was 100% Italian (his father was born in Florence, Italy) but his Mom was born in Canada, so he was half Italian and half French Canadian.

One of the first things my husband and I loved about each other – and don’t laugh – but we both have a major distaste to onions, yet both our moms put onions in almost everything. When we would complain, they would say “You can’t even taste them!” to which we would reply “Then why are they in there?!”

When my sweet mother-in-law Bonnie was visiting, she made risotto, and I learned how to make it from her.  And because she loves me, she used super fine diced green apples in place of the onions, and I’ve never made a risotto since without apples. It gives such a delicate sweet taste to the risotto and compliments the salty Parmesan cheese.

risotto squash

Feel free to substitute any of your favorite veggies – I used carrots and zucchini, but butternut squash or delicata squash would be delicious too.

You need Arborio rice for this dish – I’ve tried to make it with regular rice and it doesn’t work out. Arborio rice is a high-starch, short grained rice and when cooked, releases its starch so you get a nice and creamy risotto. 

Fall Risotto

1/2 cup carrots, diced

1/2 cup apples, diced

1/2 cup zucchini, diced

2 cups chicken broth

1/2 cup white wine

1/4 cup shaved Parmesan cheese

1 cup Arborio Rice

Salt and pepper to taste

Pinch of crushed red pepper

risotto ingredients

risotto diced veggies

Spray a skillet with avocado oil. Add carrots, apple and zucchini and saute for about 3 minutes. Add in rice and stir for a minute. Add ½ cup of the chicken broth at a time, making sure that the previous broth was absorbed before adding more. You’ll know when it’s time to add more when you draw your wooden spoon down the middle of the pan, and no liquid releases.

risotto rice and veggies

Once all the chicken broth has been absorbed, finish with the 1/2 cup of wine. Once that is incorporated, remove from heat and stir in the salt and pepper, crushed red pepper and Parmesan cheese.

Garnish with chopped chives and parsley. This would be a perfect side dish for your Thanksgiving table!

risotto plated with box

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Topics: risotto, Italian, fall, Recipes

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