Risotto Autunno
  • 2tablespoons butter or olive oil
  • 1small white or yellow onion, diced
  • 1/2pound arborio rice
  • 1cup dry white wine
  • 1quart organic, low-salt chicken or vegetable stock, boiling
  • Small portions late-summer or early-autumn squashes, peppers, mushrooms, corn, celery, peas, carrots, or leafy greens, diced or chopped
  • 1cup freshly grated Parmigiano-Reggiano cheese
  • 2sprigs fresh rosemary, finely chopped
  • Squeeze of fresh lemon juice
  • Salt and fresh pepperto taste
  1. Place a deep soup pot over medium heat. Add butter or oil and stir, making sure to coat sides. Add onion and cook until translucent. Stir in rice and toast for 2-3 minutes, being careful not to let it burn.
  2. Add wine and cook until absorbed, 3- 5 minutes.
  3. One ladle at a time, add half of the piping hot stock, adding more only when the rice threatens to burn or stick to the pot. Continue to stir often.
  4. When rice is al dente (10-15 minutes), add vegetables. Stir. Continue to add remaining stock as before until all has been incorporated, 10-15 minutes more. Stir in cheese. Add rosemary and lemon juice, stir, season with salt and pepper, and serve immediately.
Recipe Notes
Nutrition Facts
Risotto Autunno
Amount Per Serving
Calories 440
* Percent Daily Values are based on a 2000 calorie diet.

Calories 440,Fat 13,Perfat 26,Cholesterol 31,Carbo 64,Protein 18,Fiber 5,Sodium 754