Ingredients
Units Scale
Roasted Squash and Apples
- 4 cups butternut squash (cubed)
- 3 cups apples (cubed)
- 2 Tbsp canola oil
- 1 1/2 Tbsp honey
- 1 Tbsp orange juice
- orange zest
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Risotto
- 1 1/4 cups Arborio rice
- 4-5 cups chicken broth
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 small onion (finely diced)
- salt (to taste)
- pepper (to taste)
Instructions
Roasted Squash and Apples:
- Preheat oven to 375.
- Place apples and squash in a large bowl. Toss together with oil, honey, orange juice, orange zest, salt and pepper.
- Place on a lightly oiled sheet pan.
- Roast for 20-25 minutes.
Risotto:
- Heat chicken broth in saucepan. Keep it hot.
- In a large heavy bottomed pan heat butter and oil. Cook onion in butter/oil mixture until onions are softened and translucent. Add rice. Toss to coat. Add white wine carefully.
- Stir continuously adding broth as needed. **One of the keys to successful risotto is to keep stirring and adding broth to keep it from drying out.**
- Simmer for a total of about 18 minutes or until rice is al dente.
- Serve warm with roasted squash and apples.