{ Autumn Risotto }

All of my favorite things: risotto, brussel sprouts, sweet potatoes and toasted walnuts!

{ ingredients }

  • 5 cups vegetable broth
  • 10 oz. brussels sprouts, ends trimmed, quartered lengthwise
  • 1 sweet potato, cut into 1 inch cubes
  • 2 Tbs. EVOO
  • 1 large yellow onion, finely chopped
  • 1/4 lb. shiitake mushrooms, stems removed, caps sliced
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1½ cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup crumbled blue cheese
  • Fresh rosemary, thyme and sage, chopped (about 1/4 cup)
  • Drizzle of heavy cream
  • 1/2 cup walnut pieces, toasted

 { directions }

  1. Roast brussel sprouts and sweet potatoes in the oven on 400 degrees for about 30 minutes. Removed from oven before they start to brown.
  2. In a heavy saucepan over medium-high heat, warm the EVOO. Add the onion and saut. until golden brown, about five  minutes. Add the mushrooms and season with salt and pepper. Reduce the heat to medium and cook, stirring frequently, until they begin to soften, about three minutes.
  3. Add the rice and stir until opaque, about a minute. Add the wine and stir until absorbed. Add about a cup of the broth, and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, adding the broth about 1 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.
  4. Stir in the brussels sprouts, potatoes, herbs, cheese and a generous amount of pepper. Taste and adjust the seasoning with salt and pepper and finish with heavy cream.
  5. Spoon the risotto into warmed shallow bowls, sprinkle with the walnuts and more fresh herbs and serve immediately.
  6. Enjoy! Yum!

Makes about 6 servings.

(Adapted from this recipe.)

{ Keep Cooking in Love & Light }


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