Risotto With Autumn Vegetables

"From "Italian Masterpiece", Good Food Magazine, September 1986."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:




  • Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
  • Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
  • Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
  • Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
  • Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
  • Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

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  1. I went out and bought a turnip just to make this! I halved the recipe, cut up all the veggies and realized I was out of arborio rice! So I used regular white rice and cooked it a little longer. I used homemade vegetable broth and fresh tomatoes from the garden. Toward the end, I couldn't resist using about 1/4 cup wine and at the very end, put a few tbls. of cream in to make it creamy. I loved it! Thanks for a great recipe, using wonderful fall veggies!
  2. Yes!! With all our favorite ingredients I was expecting a great tasting Risotto - and it was! Other then not having a turnip on hand I made as directed with wonderful results. Definitely in my family favorites cookbook to be made again - and again. Thank you Jackie.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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