Make Escarole and Parmesan Risotto Before You Fly

Before I leave my house for a trip, I have to use up all of the food in my refrigerator. If I don't, I'll be wracked with guilt, or worse. Like the time I had a full-blown panic attack somewhere in the blue skies over Arizona because I had realized that I had forgotten to use up the last half of a head of radicchio.

So prior to leaving for New Orleans recently, I made sure to use up all of the produce, meat and dairy in my fridge well before I even boarded the plane in San Diego. That's how I ended up making this Escarole and Parmesan Risotto.

The night before we left, I opened my crisper drawer to find a lonely head of escarole. Since I didn't have any cannelini beans, I knew escarole and beans was out, so I did what any good Italian would do and carbed up with risotto.

Whether you love making risotto or become short of breath at the mere thought of all that stirring, you might like to check out my NPR article, "Taking The Risk Out Of Risotto." I show you how to make perfect risotto every time without constantly stirring. I also share  recipes for Autumn Risotto with Apples, Pancetta, and Sage, Risotto with Broccoli Rabe and Sun-Dried Tomatoes and Pumpkin Pie Risotto with Candied Pecans.

Oh, and you might like to know that my trip to New Orleans was turbulence-free.

Escarole and Parmesan Risotto
Makes 4 servings
Printable recipe.

3 1/2 cups regular or low sodium vegetable broth
2 teaspoons butter, plus 1 tablespoon
2 teaspoons olive oil, plus extra for drizzling
1 shallot, diced
1 cup arborio rice
1/2 cup dry white wine
4-5 packed cups escarole, thinly sliced, divided
The zest and juice of 1/2 of a medium lemon
3/4 cup grated Parmesan cheese, plus extra for garnish
Salt and freshly ground black pepper, to taste

1. In a large saucepan over medium heat, bring broth to a simmer.

2. For the risotto, heat 2 teaspoons butter and 2 teaspoons olive oil in a wide, shallow, heavy-bottomed saucepan over medium heat. Add diced shallot and saute 3 minutes, or until tender and translucent. Add the rice and toast for 1 to 2 minutes, or until slightly translucent. Add the wine and stir until it has evaporated. Add 3 cups escarole and a couple of pinches of salt and freshly ground black pepper. Stir well. Cook the risotto at a slow simmer, adding heated broth a half-cup at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more. Use slightly more or less broth as needed. Continue cooking in this manner for 18 to 20 minutes. Near the end of the cooking process, stir in the remaining escarole and lemon zest and juice; season with more salt and black pepper. Taste the risotto — it should be creamy and thick. It's best al dente, which means it should be fully cooked, yet still retain some firmness when you chew it.

3. When the risotto is cooked, turn off heat and stir in 1 tablespoon of butter and 3/4 cup grated Parmesan cheese. Season to taste with salt and freshly ground black pepper. Serve risotto on warm plates and sprinkle with extra grated cheese and, if desired, a drizzle of extra virgin olive oil. Serve immediately.

Here are more delicious risotto recipes you might enjoy:
Lobster Risotto recipe from Food Blogga
Winter Risotto recipe from Proud Italian Cook
Risotto with Swiss Chard recipe from The Way the Cookie Crumbles
Butternut Squash Risotto with Seared Scallops recipe from gourmet traveller
Sweet Potato and Spinach Risotto recipe from Two Peas and Their Pod

Dessert Risotto with Wine Poached Figs

One night last week Jeff came home from work and handed me a bag from his clinic. I thought, "Yes! More free anti-wrinkle cream!" (Having a dermatologist as a husband does have its advantages). When I peeked inside the bag, however, I discovered something even better than antioxidant cream: a dozen plump, brilliant green figs that were beginning to split from ripeness. "Wow! Where did you get the fresh figs?" I asked. "Adel gave them to me from the tree in her yard," he said.

Adel, who works with Jeff, told him, "Last year my tree produced three figs. One for me, one for my husband, and one for the birds." Fortunately she's having a bumper crop this season, and we're two of the lucky beneficiaries.



To celebrate fall's arrival, I'm sharing a recipe for Dessert Risotto with Wine Poached Figs. Arborio rice, which is used to make risotto, makes the most luxurious rice pudding imaginable: it's plump, tender, and creamy. Topping it with perfumed, wine-poached figs adds elegance and sweetness, resulting in a remarkably velvety, rich pudding.

Just don't wait too long to try this recipe because, sadly, fresh fig season will be over soon. Though my inclination is to lament their passing, I've decided to be more practical this year. I've turned my attention to fall's upcoming stars: persimmons and Medjool dates. I already feel better.

Dessert Risotto with Wine Poached Figs
Makes 4 servings
Print recipe only here.

Poached Figs:
2 cups Muscata wine (or other sweet dessert wine of your choice)
¾ cup granulated sugar
1 vanilla bean split down the middle
1 cinnamon stick
4 whole cloves
1 whole orange peel from a fresh orange
8 fresh Brown Turkish Turkey or Black Mission figs, quartered

Risotto:
1/2 cup Arborio rice
2 cups water
2 cups whole milk
1/3 cup granulated sugar

2 tablespoons chopped toasted pistachios, for garnish
Orange zest curls, for garnish

In a medium sauce pan, add wine, sugar, vanilla bean, cinnamon stick, cloves, and orange peel, and bring to a boil. Reduce and simmer for 20 minutes, or until the sauce becomes slightly syrupy.

Removes the stems from the figs and cut into quarters. Add to the wine and simmer for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.

Add rice, water, milk, and sugar to a medium, shallow, heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.

Allow to cool slightly before placing in individual serving dishes. Top with a spoonful of poached figs and drizzle the sauce over the pudding. Garnish with chopped pistachios and orange zest curls. Pudding can be served warm or at room temperature.

You might also like:

• "Taking The Risk Out Of Risotto " which is my latest piece for NPR's Kitchen Window. It includes recipes for: Autumn Risotto with Apples, Pancetta and Sage, Risotto with Broccoli Rabe and Sun-Dried Tomatoes, and Pumpkin Pie Risotto with Candied Pecans and Fresh Whipped Cream (pictured above).
• "Fresh Figs, A Taste of the Divine," an article I wrote for Foodie View, which includes over a dozen amazing sweet and savory fresh fig recipes.
• Fig and Coconut Tart from Dhanggit's Kitchen
• Port and Lemon Tapioca with Poached Figs from Mike's Table
• Fig and Greek Yogurt Parfaits from Peter of Kalofagas
  

O Foods for Ovarian Cancer Awareness Month Contest

I was saddened to learn that Gina De Palma, author of the splendid cookbook, Dolce Italiano: Desserts from the Babbo Kitchen and executive pastry chef of Babbo Ristorante in NYC,has been diagnosed with ovarian cancer. September is Ovarian Cancer Awareness Month, and in honor of Gina, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the Ovarian Cancer Research Fund (via FirstGiving.org and to partake in their O Foods for Ovarian Cancer Awareness Month Contest. Interested? Here's what you need to do (this is from Sara's blog):

1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;

OR

2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.

AND

3. Then send your post url [along with a photo (100 x 100) if you've made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.

We will post a roundup and announce prize winners on October 3.

• 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;

• 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.

———

From the Ovarian Cancer Research Fund:

• Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
• The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
• The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
• In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
• When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

Please donate to the Ovarian Cancer Research Fund
and help spread the word!

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Creamy Lobster Risotto for Father's Day

I've got the best Father's Day gift idea!

• It doesn't involve neck ties or golf shirts.
• There will be no trips to Lowe's or Home Depot (you're welcome, ladies).
• You get to enjoy it too.

So what is it? Risotto made with fresh Maine lobsters from Sagamore Lobster.

Now that we live in Southern California instead of New England, we really miss fresh Maine lobsters. A couple of months ago, I wanted to make risotto with Maine lobster instead of with smaller spiny lobsters (which are plentiful here on the West Coast). Not only did I have trouble finding fresh Maine lobsters here, but when I did, they were prohibitively priced -- about $50/pound. Thankfully, Sagamore has made it cheaper to buy live lobsters and have them shipped 3,000 miles than to buy them in a store here (these live lobsters were courtesy of them).



Though lobster is often best enjoyed simply boiled, there is something sumptuous about a creamy lobster risotto. That's because chewy Arborio rice is cooked to perfection in flavorful broth, dry white wine, and savory San Marzano tomatoes. Silky butter and aromatic fresh parsley only enhance the flavor of the succulent lobster meat. Dad won't soon forget this dinner.

The only thing left to buy now is a Father's Day card. Unfortunately, I didn't see any on Sagamore's web site. Maybe they can work on that.



Lobster Risotto
Makes 2 main or 4 side servings.
Print recipe only here.

1 (1 1/4 pound) live lobster
2 teaspoons olive oil
2 teaspoons butter
1 finely diced large shallot
3/4 cup Arborio rice (risotto)**
4-5 cups low-sodium broth, or as much as needed
1/2 cup dry white wine
1 (14-oz) can diced tomatoes with juices, preferably San Marzano tomatoes
2-3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter, not optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling

Heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.

Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.

To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.

For the risotto, saute the shallots in olive oil and butter. Add the Arborio rice; toast for 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season will some salt about halfway through so it blends well, and add the white wine. Add the tomatoes with their juices. 4-5 cups of broth works for this recipe, but use more or less as needed. I prefer a soupier risotto for this recipe since it makes the lobster that much more tender. Add the lobster meat to the risotto, and cook 4-5 minutes.

It takes about 20 minutes total for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it. Season with salt and pepper. Remove risotto from heat, and add 1 tablespoon butter for added creaminess. Add fresh parsley, and stir well.

Plate your risotto. Top it with a sprinkling of fresh parsley and a drizzle of extra virgin olive oil and serve immediately.

**I used 3/4 cup of Arborio instead of 1/2 cup as I would normally do since I used both tomatoes and more wine. Plus, I wanted more risotto to balance the rich lobster. If you choose to use less risotto, then just reduce the amount of liquid you use.

Here are more delicious Father's Day dinner ideas:

Grilled Lobster (there's a video!)





Lamb Kebabs







Baby Artichoke and Asparagus Risotto





Pasta Shells in Creamy Saffron Sauce with Shrimp and Fresh Peas





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Baby Artichoke and Asparagus Risotto

I've always been a big Globe artichoke kind of girl. That was until a couple of years ago when I tried baby artichokes. Now, I have learned to divide my love between them both.

Baby artichokes are fully mature artichokes, as their rich, earthy flavor attests to, but they're picked from the lower part of the plant, where they simply don't develop as much. As a result, the artichoke's characteristic fuzzy choke isn't all that fuzzy and can be eaten. In fact, other than a few tough outer loves, the entire artichoke is edible. So baby artichokes have all the flavor of their larger counterparts but without all the work. That's why they're ideal for a mid-week meal.

Select baby artichokes that are heavy for their size and have tight, firm, green or purple tinged leaves. White or brown streaks indicate frost bite or wind-burn; they are still edible, just unattractive. Do not, however, buy them if they're spongy or appear overly dry, brittle, or pitted. Baby artichokes can be refrigerated for up to 4-5 days, though the sooner you use them the better they'll taste.



Compared to large Globe artichokes, baby artichokes are a breeze to clean. Just cut off the pointy top and the stem. Remove any tough or damaged outer leaves. Cut each artichoke in half or in quarters, and submerge in a bowl of water with lemon juice (this keeps them from oxidizing, or turning brown).

Baby artichokes can be boiled, steamed, braised, roasted, and even grilled. It's a good idea to par-boil them for 2-3 minutes before roasting or grilling which helps them retain more moisture.

Baby artichokes are delicious in everything from antipasto and salads to pastas and pizzas. They seem divined, however, for creamy risotto. This risotto celebrates the flavors of spring with nutty baby artichokes, tender asparagus, and fragrant fresh mint. It is an intoxicating combination of flavors and textures.

I have made it twice already, and now that I'm posting this, Jeff just asked, "Hey, when are you gonna make that risotto again?" Addictive, I tell you. That's why I'm sending it to Anh of the beautiful Food Lover's Journey, this week's host of Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.



Baby Artichoke and Asparagus Risotto
Makes 2 main or 4 side servings.
Print recipe only here.

1 teaspoon butter
1 teaspoon olive oil
1 large shallot, diced (about 1/4 cup)
1/2 cup uncooked Arborio rice
2 1/2 cups low-sodium broth, or as much as needed
1/4 cup dry white wine


8 asparagus stalks, cut into 1-inch slices
4 baby artichokes, trimmed and quartered
the juice of 1 lemon (for lemon water)
1 teaspoon olive oil
1 cup cremini mushrooms, sliced
7-8 cranks of freshly ground black pepper
1 tablespoon Meyer lemon juice
1/2 teaspoon lemon zest
5-6 mint leaves, thinly sliced
1/4 cup Parmesan cheese
1 tablespoon butter, optional

In a medium sauce pan over medium heat, add 5 cups of vegetable broth. Heat through for about 10 minutes, then lower to a simmer while cooking the risotto.

Meanwhile, fill a medium sized deep pot with water and the juice of 1 lemon (which prevents the artichokes from oxidizing, or turning brown) and bring to a boil. Trim the thick bottoms of the asparagus, and cut into 1-inch slices. Remove any tough or damaged outer leaves of the artichokes; trim off the tops and the stems, and cut into quarters. Place in a bowl of lemon water (which keeps them from oxidizing, or turning brown). Boil in lemon water for 3 minutes, then add the asparagus, and cook 3 minutes more, or until vegetables are just tender. Drain, and plunge in a bowl of ice water to stop the cooking process.

For the risotto, heat 1 teaspoon of olive oil and 1 teaspoon of butter in a large skillet over medium heat. Add diced shallots and saute 3-5 minutes, or until tender. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season with some salt about halfway through so it blends well, and add the white wine. 5 cups of broth usually works for this recipe, but use more or less as needed. It takes about 20 minutes for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it.

After about 10 minutes of cooking the risotto, place a large skillet over medium heat. Heat 1 teaspoon of olive oil, then add mushrooms. Saute 5 minutes, or until golden brown; add the drained artichokes and asparagus; cook another 3-5 minutes until vegetables are tender but not mushy. Season with salt and black pepper.

At this point, the risotto should be cooked. Add the sautéed vegetables and stir. Add the lemon juice, lemon zest, and mint; stir until well combined and heated, about 1 minute. Turn off heat; then add the Parmesan cheese so it will melt more slowly. Add some additional salt and pepper, to taste. Adding 1 tablespoon of butter at this point adds a touch more creaminess, but it's optional.

Plate your risotto, topping it with extra mint leaves and grated Parmesan cheese. Drizzle it with extra virgin olive oil for an extra Mmmmmm and serve immediately.

You might also like these spring time dishes:

• Fava bean and dill crostini
• Savory sausage and fennel galette
• Pasta in creamy saffron sauce with shrimp and fresh peas
• Creamy goat cheese and beet green pasta
• Roasted rainbow carrots with chives and thyme
• Jacket potato with rosemary-artichoke cream sauce
  

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Eat Fennel Then Chocolate This Valentine's Day

Last year I said forget chocolate and eat fennel on Valentine’s Day. This year I planned on saying to eat chocolate and forget fennel. (Not to be confused with chocolate-dipped fennel. Ewwww.)

After tasting this fennel and sun-dried tomato risotto, though, I have changed my mind. Here are three reasons why you should eat fennel again this Valentine's Day:

1. Licorice-flavored fennel is believed to have aphrodisiac qualities (and it's a lot prettier than oysters).

2. The risotto is made with white wine, which if your valentine has enough of, might make it easier for you to steal a few kisses before dessert.

3. Risotto is notorious for being difficult to make. It isn't. It takes about 20-25 minutes and doesn't have to be stirred continuously. However, you could tell your valentine that you slaved in the kitchen making risotto from scratch. That should get you a little lovin'.

When selecting fresh fennel, look for firm, unblemished, pearly white bulbs with tall green stalks and flouncy fronds. Its mild licorice flavor pairs beautifully with the robust and slightly salty flavor of the sun-dried tomatoes. Plus it’s red and white.

I'm sending this recipe to my dear friend, Chris of Melecotte, for her Kitchen of Love Event featuring food with aphrodisiac qualities. Don't miss that round-up on Feb. 12th!

Once you've eaten the the risotto, dim the lights, put on some Lou Rawls (yeah, baby), and open a box of chocolates. Not just any chocolates, gourmet chocolates from Chocolate.com.

Liquer infused chocolate truffles from J. Emanuel Chocolatier.

Since we're talking about Valentine's Day, why not splurge on luxurious chocolate truffles? Chocolate truffles are confections made with a chocolate ganache center that is blanketed in a hard chocolate shell. The ganache center, a silky blend of cream and chocolate, can be flavored with liquer, fruit, nuts, and other sweet fillings such as nougat and toffee.

The liquer infused truffles I sampled (courtesy of Mark from Chocolate.com) came in well-loved flavors such as kalhua and ameretto, and more unusual ones like port. Come to think of it, these truffles would go nicely with a glass of port since they're rich and creamy and not overly sweet.

Though traditionally spherical, these truffles are square shaped and beautifully decorated with gold swirls, coffee beans, and white chocolate drizzle. And with a seemingly endless variety of fillings, there's a truffle that will make every person's heart feel full.

After some fennel, wine, and truffles, your sweetheart will surely be feeling amorous. If not, just pop in your favorite DVD and finish off the rest of the truffles. That would put anybody in a good mood.

Fennel and Sun-Dried Tomato Risotto
Makes 2 main or 4 side servings.
Print recipe only here.

2 teaspoons olive oil, divided
1 teaspoon butter
1 diced shallot, divided
½ cup Arborio rice (risotto)
2 1/2 cups low-sodium broth, or as much as needed
1/4 cup dry white wine
½ teaspoon fennel seeds
1 cup fennel, chopped
1/8 cup chopped sun-dried tomatoes (about 3 tomatoes)
¼ cup heavy cream or half ‘n half
1/8 cup grated Parmesan cheese
1/8 cup pine nuts, toasted
1 tablespoon butter, optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling

Place pinenuts in a small, dry skillet over medium heat. Shake pan in a back-and-forth motion until pinenuts are golden and aromatic, about 1-2 minutes.

Meanwhile, heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.

For the risotto, start by sautéing half the shallots in 1 teaspoon olive oil and butter. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season will some salt about halfway through so it blends well, and add the white wine. 4-5 cups of broth works for this recipe, but use more or less as needed. It takes about 20 minutes for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it.

After about 10 minutes of cooking the risotto, place a large skillet over medium heat. Add the dry fennel seeds and toast for about 1 minute or until aromatic. Then add 1 teaspoon of olive oil, the other half of the shallots, fennel, sun-dried tomatoes, and some salt and pepper. Sauté over medium heat until the fennel becomes slightly softened but not mushy, about 7-8 minutes. At this point, the risotto should be cooked, so add the sautéed fennel to it and stir well. Add the cream or half n’ half; stir until mixed in well and heated, about 1 minute. Turn off heat, then add the Parmesan cheese so it will melt more slowly. Add some salt and pepper to taste. Adding 1 tablespoon of butter at this point adds a touch more creaminess, but it's optional.

Plate your risotto, topping it with the toasted pine nuts and some grated Parmesan. Drizzle some extra virgin olive oil on top for an extra Mmmmmm and serve immediately.

Like risotto? Then you'll love this Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese.

You might also like:
Sicilian Salad of Fennel, Oranges, and Olives
Almond Biscotti Dipped in Chocolate
Chocolate Dipped Coconut Macaroons
Quick Chocolate Cinnamon Mousse with Cherries

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Stir Your Risotto Less, Work Your Glutes More

When we first moved to Southern California, we thought we were in pretty good shape; turns out that “pretty good shape” is a relative phrase. Even the guy bagging our groceries knows his body fat percentage. In fact, the popular gym chain, 24 Hour Fitness (yes, they are open 24 hours a day), originated here. That pretty much says it all.

After a killer leg workout at the gym this past Sunday, we wanted to treat ourselves to a mega-carb meal. Since I had a butternut squash saved and had just purchased some fresh rosemary, I decided to make butternut squash risotto.

I prefer fresh rosemary to dried because its soft needles are much more redolent and its flavor is brighter. In this butternut squash risotto, it heightens the flavor of the squash and balances the pungent blue cheese.

I know some people don’t make risotto because it takes too long and the continuous stirring is tedious. Well, I’ll let you in on a secret: I’ve been making risotto for years, and I don’t stir it continuously. Malto Mario would be disappointed, I’m sure. But it never seemed to make any significant difference to me. And now Jamie Oliver (in Jamie’s Italy) has vindicated us non-stirrers, saying he stirs only intermittently as well.

True, making risotto is not a 10-minute meal. But trust me, it’s worth the work (and a few extra reps on the leg press).

I have submitted this recipe to Anna of Anna's Cool Finds who is hosting this week's Weekend Herb Blogging.

Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese
Print recipe only here.

1 teaspoon olive oil
1 teaspoon butter
1 shallot, diced
1 cup butternut squash, roasted
2 1/2 cups low-sodium vegetable broth (or as much as needed)
½ cup Arborio rice
¼ cup half n' half or milk
1 teaspoon fresh rosemary, chopped
1/8 cup grated Parmesan cheese
1-2 tablespoons crumbled blue cheese
1/8 cup toasted walnuts, chopped
Salt and pepper, to taste

Pre-heat oven to 300 degrees; place walnuts on a baking sheet in oven for about 10 minutes, until slightly toasted and fragrant.

Bump up the heat to 400 degrees. Slice squash in half, remove seeds, and rub with a little olive oil; roast face-side down for 40-45 minutes or until tender when pierced with a fork. Once the squash is cooked, scoop out the flesh, and mash it by hand. It will be added to the cooked risotto later.

Meanwhile, heat broth in a saucepan over medium heat, then lower to a simmer.

For the risotto: In a large metal skillet, saute the shallots in olive oil and butter. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more; just be careful not to let the bottom burn. As it continues to absorb the liquid, it will become tender and creamy. Also, season with some salt as you go along.

I use 2-3 cups of broth for this recipe, but use more or less as needed. It usually takes about 20 minutes for the risotto to become completely cooked; but taste it. It should be wonderfully creamy and thick; it’s best al dente, which means it should still retain some firmness when you chew it. At this point, add the cooked squash, half n'half or milk, ½ the rosemary, and some salt & pepper; stir well.

Remove from heat; stir in Parmesan cheese now, as it will melt more slowly. Add some salt and pepper as needed. Most cookbooks suggest adding 1-2 Tbsp. butter at this point, but it’s optional (and a lot fewer calories without it). Plate your risotto, topping it with crumbled blue cheese, toasted walnuts, and the rest of the chopped fresh rosemary. Eat right away to enjoy its velvety goodness.

Makes 4 portions. (or 2 if it’s after a leg workout)


Saw these pretty pink tulips near my apartment on Sunday and just wanted to share them with you. Spring is coming....

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