Friday, January 8, 2010

Risotto with Roasted Butternut Squash, Parsnips, and Turnips

A couple of days before we left for DisneyWorld, I tried to use up the veggies that I had in my fridge and decided it was the perfect day for risotto.
The thing about risotto is that everyone thinks it is complicated for some reason. I used to think that and I don't even know why.
When I actually tried it and made it at home, I realized that it is easy.
You don't even have to stir it the entire time. You can walk away and do something else, come back, add more broth, stir, and do something else again.
It's easy; once you have tried it and once you make it at home, you will want to try it again.

I wanted to top my risotto with some roasted veggies and I had a butternut squash, turnips, and parsnips, so I decided that is what I would use.
I also used up the rest of my fresh herbs that I had on hand, which happened to be-sage, rosemary, and oregano. Thyme would also be tasty here or whatever herbs you like to use to flavor your veggies.
You could also use whatever combination of vegetables that you like- roasting them in the oven is the key.

I got my veggies in the oven and then started on my risotto. The veggies ended up being done just a few minutes before the risotto, so they were ready to serve at the same time.

I have also heard that risotto doesn't taste good warmed up or as leftovers. This is absolutely false, in my opinion. These leftovers were good cold, straight out of the fridge and tasted great warmed up too.


Risotto with Roasted Butternut Squash, Parsnips, and Turnips by Mary Ann
Risotto:
1 Tbls olive oil
1/2 large white onion, chopped
2 cloves garlic, minced
1 3/4 cup arborio rice
6 cups low sodium chicken broth
1/4 t 1/2 cup freshly grated Parmesan cheese
salt and pepper
Roasted Veggies:
1/2 large butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed
1 Tbls fresh rosemary
1 Tbls fresh oregano
1 tsp fresh sage
1 Tbls olive oil

Preheat the oven to 425 degrees F. On a large baking sheet combine your squash, parsnips, turnips and chopped herbs. Drizzle with olive oil and toss.
Roast for 25 minutes or until tender.

In a large, heavy saucepan, or dutch oven type pan, over medium high heat, warm 1 Tbls olive oil.
Add onion and saute until soft and translucent, abt 5-7 minutes. Add garlic and cook for 1 minute.
Add rice and stir, for about 2 minutes, making sure that the rice is mixed with the onion and coated with oil.
Add 1 cup of chicken broth and stir.
At this point you can stir continuously, or make sure you stir every few minutes.
Add 1/2 cup to 1 cup chicken broth, once the rice has absorbed the broth that is already in the pan. Continue to stir and add broth, until the rice is creamy and all the broth has been absorbed.
This process should take about 25-30 minutes.
Grate fresh Parmesan into your risotto until it melts and is combined evenly.
Season with salt and pepper, to taste.

Scoop the risotto into bowls and top with the roasted veggies.

10 comments:

Megan said...

Thanks for dispelling some risotto rumors! I made it once a while ago, and you're right it's really not that hard. Definitely not something to fear. I bet it's just fabulous with those roasted veggies and herbs. It's such a good feeling when you can make a delicious meal from ingredients you have on hand.

Sook said...

Mmmm... this dish looks springy! Beautiful colors and looks delicious!

Michelle said...

I love a good risotto recipe. Plus, all I have to do is leave this picture up and walk away, then, in just a few minutes, Timm will come in the room and say, "so when you making risotto?".

Kerstin said...

Looks yummy topped with all those lovely winter veggies! I just tried parsnips for the first time and really liked them.

Eliana said...

Awesome looking veggies Mary. Lovin the colors!

Joanne said...

I adore risotto and have never quite understand why people think it is so complicated! It is awesome with butternut squash and I can't wait to try it with the parsnips and turnips. Great dish!

Nancy/n.o.e said...

What a delicious Winter dish, Mary Ann. I find risotto a bit tricky, but have had some success with it too. I'll bet those herbs really complemented your veggies.

Tracey said...

I don't make risotto all that often but you're right, it isn't that difficult. Love this version with delicious roasted veggies. I've been on a butternut squash kick lately - it's so good roasted!

Maria said...

I love the color of this risotto. I am sure it tastes delicious too!

danabanana said...

just found this recipe (trying to use the last bits of my root veggies, which happened to conveniently be turnips, butternut, and parsnips) It was delicious!!! I will add it as my favorite winter veg. risotto recipe!