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Autumn Risotto


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Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(6 servings)

Autumn Risotto:

  • 3 tablespoons Olive Oil
  • 1/2 Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 tablespoons Saffron Threads, bloomed in White Wine
  • 1 cup Dry White Wine
  • 2 cups Aborio Rice
  • 8 cups Chicken Broth
  • 2 tablespoons Oregano, chopped
  • 1 cup roasted Butternut Squash, diced
  • 1/2 cup Heavy Cream
  • 1/2 cup shredded Parmesan Cheese
  • Salt & Pepper to taste

Measure olive oil into a large straight-sided sauce pot over medium heat.  Add the onion and garlic, saute’ 3 minutes.  Next, add in the Aborio rice and the white wine saffron mixture, saute’ 2 minutes.  Add oregano and 1 cup of the broth stirring often, until completely absorbed by the rice, continue adding the broth 1 cup at a time, stirring well after each addition until the liquid has been absorbed about 20 minutes.  Add in the roasted butternut squash.  Stir in the heavy cream, Parmesan cheese and salt and pepper to taste.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com