Savoy Squash Risotto

This is awesome with a side of homemade applesauce, a good hunk of brown bread, and a glass of white wine.


5 tbsp olive oil

1 delicata squash, thinly sliced

1/4 large head savoy cabbage, shredded

1 large sweet onion, sliced

1 cup arborio rice

3 1/2 cups vegetable broth

1/2 tsp cardamom (or, a really cool alternative:  a packet of Sazon Goya seasoning – thrilling!!!!)

salt and pepper


Heat oven to 375 degrees.  Toss onion and squash with 2 tbsp olive oil and roast for 20 minutes–until soft and starting to brown/carmelize.

In a medium saucepan, warm broth.

In large, deep frying pan, saute arborio rice in olive oil until fragrant.  Add broth, one ladle at time, stirring after each addition until liquid is absorbed.

Meanwhile, saute cabbage with 2 tbsp olive oil in another deep frying pan until starting to brown and just soft.

Add squash, onion, salt and pepper to cabbage.

When rice is finished (about 20 minutes), mix in cardamom, squash, onion, cabbage, and additional salt and pepper to taste.

This = Love.


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