Fall Risotto Recipe

Cooking Instructions

1. 1

   Roasting the Butternut Squash and Pears

   Preheat the oven to 400°F (200°C). Toss the diced butternut squash and pears with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

2. 2

   Preparing the Risotto

   In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes. Stir in the Arborio rice and cook for an additional 2 minutes, allowing the rice to toast slightly.

3. 3

   Cooking the Risotto

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

4. 4

   Finishing Touches

   Once the risotto is cooked, gently fold in the roasted butternut squash and pears. Stir in the grated Parmigiano Reggiano. Season to taste with salt and pepper.

5. 5

   Optional Scallops

   If adding scallops, heat a separate pan over medium-high heat. Season scallops with salt and pepper, sear for 2-3 minutes on each side until golden brown and cooked through. Serve on top of the risotto.