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!

Lemon Saffron Risotto

Spring has finally made it's appearance in southern Maine, so I took full advantage of mother nature's sunny day and did some outdoor garden cleanup and raking. The daffodils, croccus and tulips were hiding snuggled under all mulched beds! It'll be great to see colorful openings next week.

After cleaning out the potting shed.. I moved the grill out next to prepare last night's dinner.. lemon rosemary grilled chicken with some springtime Lemon Saffron Risotto. I really enjoy the lightness of this risotto, and goes well with chicken fish or pork.. or all by itself! :o)



Lemon Saffron Risotto


1/2 cup grated whole almonds
2 lemons
2 carrots, roughly grated
4 TBLS no salt butter
1 shallot, diced fine
1/4 cup spring baby peas
1 1/2 cup Arborio rice
1/2 cup dry white wine
1 qt vegetable broth.. kept warm in separate pan
1/4 tsp powdered saffron
3 TBLS grated Parmesan cheese
chopped scallions, optional
sea salt & ground pepper to taste

Grate up almonds & set aside. Zest only the yellow part of the lemon's rind and set aside. Grate carrots roughly.
Put 2 TBLS of the butter in heavy pot and sautee shallots until just soft. Add the rice and sautee until transluscent, stirring all the while to prevent it from sticking. Stir in the wine, and grated lemon zest once the wine has evaporated. Add a ladleful of warmed vegetable broth. Stir it constantly and continue adding broth as it is absorbed for 10 minutes. Add the grated carrots,almonds, spring peas and saffron. Cover pot and continue cooking on low until rice is done. Stir in the rest of butter and parmesan cheese. Season with salt & pepper and serve and chopped scallions and serve. Enjoy!