Roasted Winter Squash Risotto

Roasted Winter Squash Risotto with a crunchy bread and anchovy topping makes this a fantastic tasting risotto.


Recipe for four:

1 cup good quality  organic arborio rice
1 pint chicken or veggie stock, heated
1 cup white vermouth or white wine
1 white onion, chopped
2 stalks celery, chopped
1 butternut squash, roasted & skin removed
4 cloves garlic, finely chopped
extra virgin olive oil
2 handfulls sourdough bread
4 anchovy fillets
salt & pepper
pinch of chili flakes
2 T butter
parmesan cheese, grated

Quarter the squash and remove the seeds, place in a roasted pan with a little olive oil and salt & pepper. Place in a hot oven at 350* and cook until soft and golden brown.

Put the stock in a saucepan and place on a back burner on medium heat until nice and hot.

Whiz the bread and anchovies in a blender until you have bread crumbs.  Fry these in a little olive oil until brown and toasted.  Set aside when done.

In a heavy saute pan over medium high heat, put a little olive oil and butter in and cook the onions and celery until soft, (no color).  When done add the garlic and cook for another minute.  Season with salt and pepper and add the chili flakes.  When ready add the rice and allow it to start to fry, keep stirring, after a minute or two it will start to look slightly translucent.  Now add the vermouth or wine and keep stirring.  When the wine evaporates away turn the heat down to low and start adding the very hot stock a ladle a time, don't rush it, just keep stirring to massage the creamy starch out of the rice.

When done add the squash and butter, cook a little more until the butter has melted and the squash is warm.  Now test the seasoning and add more salt and pepper if needed.

Plate onto warm plates with loads of good quality extra virgin olive oil, parmesan cheese and spinkle some of the toasted breadcrumbs on top.  Awesome!

Bon Appetit!  Chef Hobbes