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.

Thai Red Curry Risotto

This is another recipe that I had hanging out in my drafts that I haven't had a chance to blog about yet.

I have tried lots of risotto recipes and also have a thing for red curry paste, so this recipe was a no-brainer. Of course, when I saw it, I knew I was going to make it.

The combination of flavors in this risotto was good.

We all liked it, but it was a little strange to be eating Thai-flavored risotto. Those 2 things don't really seem to go together. I once again realized that I don't really care for peas in risotto, they added a little too much sweetness for me.

Definitely interesting and different. This was a fun dish, but I don't think I am going to be making it all the time.

Thai Red Curry Risotto

Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.

1 onion (about 6 oz.), peeled and chopped

3 tablespoons grated peeled fresh ginger

2 cloves garlic, peeled and chopped

1/4 cup grape seed or other salad oil

2 teaspoons paprika

3/4 teaspoon Thai red curry paste (see notes)

1 1/2 cups arborio or other short-grain white rice

1/2 cup dry sherry

About 4 cups fat-skimmed chicken broth

4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced

1 cup coconut milk (regular or low-fat; stir before measuring)

1 1/2 cups frozen petite peas

3 tablespoons chopped fresh cilantro

Salt

1 lime (about 3 oz.), rinsed and cut into 6 wedges

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.


Coming Tomorrow- Vanilla Bean Shortbread

CEiMB- Garden Risotto

I was so excited when I saw that Jessica, who blogs over at A Singleton in the Kitchen, chose Garden Risotto for this week's CEiMB recipe. I have made lots of risotto in the past couple months and was interested to see how Ellie's recipe compared to some of my favorites.
Before I had tried making risotto, I thought it must be difficult because people always talked about it in a way that made it seem impossible to make at home. So not true.
I think it is easy to make. You just have to make sure that you stir. Plus, most the risotto recipes I have tried have been ready in about 30 minutes.
I don't even bother warming the broth because one of the recipes I made said it wasn't necessary. Anything I can do to lessen the amount of dishes there are, I will do it.
This risotto was uncomplicated. I liked that it had lots of veggies. I probably added 3x as much spinach as it called for because we liked spinach and it wilts away into almost nothing anyway.
Was this my favorite risotto I have ever tried? No. I would have to say that title belongs to the Butternut one or the Beet one or the one with steel-cut oats.
Or maybe the one with quinoa . Nevermind. I don't have a favorite.
This was a good solid risotto recipe. If I make this recipe again, I will leave out the peas. They added just a little bit too much sweetness. To see what everyone else thought check out the Blogroll!

Garden Risotto 2007, Ellie Krieger
Ingredients
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.

Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Up Next-Blackberry Cupcakes with Key Lime Cream Cheese Frosting

2 more Rice Puddings- Vanilla Bean Rice Pudding and Ellie Kriegers Rice Pudding

We have a rice pudding problem around here. We love it. My younger brother requests it daily. When I find a new recipe and try it, the stuff just doesn't last very long. I found the Vanilla Bean recipe in a recent issue of Bon Appetit. It is actually from a section of the magazine that is written by a food blogger, Molly Wizenberg- her blog is Orangette (I am sure most of you already knew that). She recounts her fathers love for this pudding. Just one look at the recipe and I was in.
This is a delicious rice pudding. Plus, don't all those little vanilla bean flecks look cool? This recipe is going in the remake pile.
The second recipe is from Ellie Krieger and it is a lighter version of rice pudding that gets some vanilla flavor from soy milk. It was good too, considering it was lightened up, but if you put these two head to head- the vanilla bean recipe wins out.
Now, I just need to make Dorie's rice pudding again and see who the real winner is.
Not a problem. I know the stuff will be devoured.

Vanilla Bean Rice Pudding Bon Appétit March 2009
by Molly Wizenberg
This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.

Yield: Makes 6 to 8 servings
1 1/2 cups water

3/4 cup basmati rice

1/4 teaspoon salt

3 cups whole milk

1 cup heavy whipping cream

1/2 cup sugar

1/2 vanilla bean, split lengthwise

Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.

DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated

Rice Pudding 2006, Ellie Krieger
2 cups water
1 cup Arborio rice
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg

Directions
Preheat the oven to 375 degrees F.
Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.



Coming for Easter- Asparagus Salad