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Tasty risotto makes use of bountiful harvest time

Risotto

The leaves have turned and started their descent. Nature’s bounty provides us with so much to cook with and to be grateful for. Our harvest has been plentiful and in the store everyone is happy to see our butternut squash soup is back.

This year we grew butternut squash. Our yield was not very exciting, but the taste was amazing – the texture was tender, sweet and the flavour was delicious. The effort in the garden this year was definitely worth it. Now if I could get over how beautiful everything looks and eat it – I often feel guilty enjoying the beauty that is in the garden.

As we prepare for what is coming and putting our gardens to bed we can let go of that summer feeling and nestle into family, fall and comfort. This risotto will fill your kitchen with the smells of comfort and depth of flavour. Don’t be shy: risotto is not as complicated as its reputation. It’s well worth the effort and the wait.

 

Butternut Squash Risotto

 

1/2 butternut squash,

diced into 1” squares

1 carrot, diced into 1” squares

1/2  red onion, julienned

1 clove garlic, chopped

2 Tbsp. butter, melted

1 sprig rosemary, chopped

4 sprigs of thyme, chopped

Snow peas

 

Risotto

 

1 Tbsp. olive oil

1/2 onion

1 clove garlic, chopped

2-1/2 cups Arborio rice

1/4 cup white wine

1 tsp. local saffron

7-9 cups of chicken stock, (hot)

4 Tbsp. butter,

Parmesan to finish

Chopped parsley

 

Combine diced butternut squash, carrot, red onion, garlic, butter, rosemary and thyme on baking sheet, lined with parchment paper and roast in a 375 F oven until tender and golden. Set aside.

Have chicken stock on and hot. In another pan, sauté onion with olive oil, add garlic, Arborio rice, toss and toast the rice, then deglaze with wine, add saffron and chicken stock until rice is covered.

Allow to simmer. As the chicken stock reduces, add more stock.

When the rice is about halfway, add half of the roasted vegetables. Keep stirring and adding stock.

Once the rice is cooked finish with butter and parmesan cheese and parsley, place in a bowl and top with the rest of the roasted vegetables. Enjoy!

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