Harvest Risotto

• Gluten free

• Meat

  • 1/2 tbsp Chop rosemary, Fresh

• Produce

  • 1/2 cups Carrot
  • 1/2 cups Celery
  • 2/3 cups Onion
  • 1 cup Peel and dice apple
  • 1 1/2 cups Peel and dice squash
  • 1/2 tbsp Sage, fresh

• Canned Goods

  • 3 cups Chicken broth/stock, Reduced Fat

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on onceamonthmeals.com

Description

Ingredients

• 1 cup peel and dice Apple
• 1 ½ cups peel and dice Squash, Butternut
• ⅔ cups dice Onion
• ½ cups dice Carrot
• ½ cups dice Celery
• 1 tablespoon Olive Oil
• ½ tablespoons chop Rosemary, Fresh
• ½ tablespoons Sage, Fresh
• 1 cup Arborio Rice
• 3 cups Chicken Broth/Stock, Reduced Fat
• ¼ teaspoons Salt
• ¼ teaspoons Black Pepper

Directions

• In a well-greased dish, roast apple, butternut squash, onion, carrot and celery. Sprinkle with olive oil, rosemary and sage and roast at 400 degrees for 20 minutes. Meanwhile, in a large saute pan, add all the rice and 1/3 of the broth. Bring to a boil over medium high heat. Keep stirring the rice until the liquid has been absorbed. Add the remaining broth in splashes along with salt and pepper, continuing to stir until all liquid has been absorbed. To serve, place 1 cup rice in bowl, add 1/2 cup harvest mixture. Add a splash of warmed milk, and sprinkle with almonds.

Nutrition