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This isn’t your typical risotto. This fall risotto is made with beer instead of wine, and uses Edem cheese instead of parmesan. It could be called an Autumn Inspired Czech Risotto.

This risotto was inspired by a trip to a local farm where they grow LOTS of pumpkins and squashes. We had a great time exploring the different types of pumpkins, checking out their chickens and petting their rabbits. It was a perfect fall outing and I came home wanting to make an equally perfect warm and hearty fall meal. As soon as I saw the package of risotto which had been sitting in my cupboard for who knows how long, I knew it was just the thing to satisfy my autumn craving. And so Autumn Beer Risotto was born.

Autumn Beer Risotto (or Czech Risotto)

• 1 package (500g) Risotto
• 1 Butternut squash
• 3-4 Carrots (depending on the size)
• 2-5 small (to medium) Onion (how many will depend on how big they are and your taste preferences)
• 1 small parsnip
• 2 cloves Garlic
• 1 inch piece Ginger
• Butter (for sautéing)
• 1 cup Beer (I used Czech Kozel, which is a sweeter dark beer)
• 3 cups homemade Chicken stock
• ½ cup Edem cheese (or any other run of the mill white cheese – Jack would work I think)
• Pinch of nutmeg
• Salt and pepper to taste

First, peel the butternut squash and carrot and cut them into bit size pieces. Place both in a roasting dish and roast in the oven at about 350 degrees F until they are soft.

While the squash and carrots are roasting, chop the onion, parsnip, garlic and ginger. Place all of those things in a pot with a bit of butter and sauté until soft and slightly caramelized. Add the risotto to the pan.

Stirring constantly add the beer about ¼ a cup at a time. Next add the chicken stock about a ¼ cup at a time. Continue stirring the risotto all along. Then add the squash and carrot, still stirring all the time. Next add the Edem cheese, still stirring all the time. Are you catching a theme here? The theme is STIRRING. Risotto should be an arm work out.

Add a pinch of nutmeg and plenty of salt and pepper to taste, and continue stirring until the risotto is softened but still al dente. You don’t want your risotto to be mushy, but you do want it to be cooked.

That’s it. We personally really liked how this turned out. It was a great autumn risotto that was definitely warm and filling.

NOTE: We tried something different with the leftovers this time that I also wanted to recommend. I shaped the cold risotto into patties and fried it in a frying pan with a little butter. We then served it on a bed of kale with a squeeze of lemon – yummy.

Rejoicing in the journey -
Bethany Stedman

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