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So many good fall flavors in this! A very comforting meal, and one of the tastiest things I’ve ever made!

What you’ll need:

-1 1/2 Cups arborio rice

-Vegetable stock

-Small sweet potato, diced

-Butternut squash, diced

-1/2 Onion

-Balsamic vinegar

-Sliced almonds

-Goat cheese

-Salt, pepper, olive oil

Start by caramelizing the onion in balsamic vinegar. I baked the squash and sweet potato on a oiled pan with salt and pepper at 400 degrees for about 25 minutes. I then started the risotto. If you’ve never made risotto before, its easy! Lightly fry the rice in a little olive oil until it browns lightly. Then add vegetable broth, one cup at a time. Let the broth boil out until its almost dry, and then add another cup! Continue this process until the rice is done. Mix the rice, squash, sweet potato, onion and almonds together and let the squash and sweet potato get a little mushy and coat all the rice. Top with goat cheese! This is a SUPER TASTY but kind of heavy meal, I usually pair it with a salad for some balance!

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