Autumn Vegetable Risotto with Parmesan

Italian · Autumn · 40 min · Serves 4 · By Lesapor Test Kitchen

This simple risotto celebrates the flavors of autumn with hearty seasonal vegetables and creamy Parmesan cheese. It's a perfect introduction to risotto-making for beginners, offering a warm and comforting meal that is both healthy and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced butternut squash
• 1 cup diced carrot
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, for garnish

Method

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
2. Stir in the Arborio rice, toasting for about 2 minutes until the edges become translucent.
3. Add the diced butternut squash and carrot, stirring to combine.
4. Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, continuing until the rice is creamy and the vegetables are tender, about 18-20 minutes.
5. Stir in the grated Parmesan cheese and butter, mixing until the cheese is melted and the risotto is creamy. Season with flaky sea salt and freshly ground black pepper to taste.
6. Serve the risotto hot, garnished with fresh parsley.