Tuesday, October 20, 2009

Roasted Butternut & fennel risotto

Do you have a favorite risotto? As many of my readers must know by now, I just adore risotto, and as I make it often wondered if any of you have a favorite risotto dish?

This week I harvested the remaining fennel, shallots and butternut squash from the gardens to hopefully winter over, so for dinner tonite it was roasted butternut risotto for us. But if I had to chose my favorite, I'd have to say wild mushroom is right up there for me. My good friend, Celia recently sent me a new cookbook, Risotto and I'm anxious to try the savory scallop & fennel and saffron-marsala recipes, and the tiramisu risotto recipe has really piqued my interest, along with over one hundred other delicious risotto's found in it. Thank you again so much Celia. You couldn't have chosen a better gift!

Roasted Butternut Risotto
You can try more of my favorite risotto recipes here.

1 medium butternut squash, peeled, seeded & cut into cubes
1/2 small fennel bulb,finely sliced
3 TBLS olive oil
2 TBLS unsalted butter
1/4 cup shallots, minced
2 garlic cloves, minced
sea salt, white pepper
fresh savory, parsley & sage, minced
2 cups arborio rice
6 cups chicken stock
2/3 cup Pinot Grigio
1/2 cup freshly grated parmesan cheese

Preheat the oven to 400 degrees. Spread the squash and fennel on a baking sheet and toss with a tablesppon of olive oil. Season with sea salt, white pepper & herbs of choice. Roast uncovered for about 35 minutes. Remove from oven, cover with foil and set aside.

Bring the broth to a boil in a medium saucepan, then turn off and cover to keep it warm.

Melt butter, and gently saute the garlic and shallots until softened 5 or 6 minutes. Add the rice, coating it well and stir until it turns opaque about 2 minutes. You don't want the rice to brown. Now add the wine and cook gently until it has been absorbed. Add the warming broth, simmering the pot, ladle by ladle,until you've used all the stock and the rice is thick, creamy and tender, about 20 minutes or so. Now add the roasted butternut squash and fennel pieces to the cooked risotto. Remove from heat and stir in grated parmesan cheese and serve. Enjoy!


Karen said...

The best risotto I ever made was using butternut squash, too. It tasted like candy! I'm intrigued by the tiramisu risotto!!

YankeeSoaper said...

Well if I try the tiramisu Karen, you'll be the first to hear about it :)