Carol’s Kitchen

By Carol Turner @carolturner9319

Creamy Bacon Risotto with Roasted Winter Vegetables

Sweet roasted winter vegetables pair beautifully with this rich and savoury risotto. Feel free to try other vegetables such as celery root or fennel in this comforting cold weather dish. Any dry white wine will be a nice compliment but I like it served with a chilled Viognier.

Serves 4

INGREDIENTS:

1 medium butternut squash, cut into 1 inch cubes

1 medium red onion, cut into eighths

4 parsnips, peeled and cut into 1/2 inch diagonal slices

6 shallots, peeled and halved

1 large head of garlic, separated and peeled

1/3 cup olive oil

1 tablespoon chopped fresh sage

Salt and Pepper

BACON RISOTTO

4 slices side bacon, chopped in 1/4 inch pieces

1 small yellow onion, finely chopped

1 cup Arborio rice

1/4 cup dry white wine

4 cups chicken stock (kept at a low simmer)

1 1/2 tablespoons butter

1/2 cup Parmesan cheese, grated

1 cup plain goat cheese, crumbled

and extra Parmesan cheese

DIRECTIONS

Roasted vegetables

1. Preheat oven (rack in middle) to 400 F then combine all chopped vegetables, EXCEPT garlic, in a large bowl with olive oil, salt and pepper (season generously). Transfer to a large baking sheet in a single layer (use two pans if necessary).

2. Roast the vegetables for 15 minutes then remove pan and add garlic, mixing well. Continue to bake roughly 30 more minutes stirring occasionally to prevent burning. Vegetables should be softened and lightly browned. Remove and stir in chopped sage. Meanwhile, prepare risotto 1. In a large heavy-bottomed saucepan over medium heat, sauté bacon until lightly browned, approximately 6 minutes. Add onions and cook, stirring, until softened but not browned, approximately 5 more minutes. 2. Add rice and sauté until it is coated and looks glossy. Add wine and cook, stirring, until it is almost completely absorbed. Add about 1 cup of stock to the rice and cook for about 2 minutes, stirring constantly, until the stock is almost completely absorbed. Gradually add more stock, a cup at a time, stirring gently until absorbed by the rice before adding the next cup. After about 15 minutes begin tasting the rice and adding more stock in smaller quantity until the rice is firm yet cooked through. When the risotto is done it will be creamy but still slightly firm to the bite.

3. Stir in butter and Parmesan cheese then taste and add salt and pepper to taste. To Serve Spoon risotto into bowls and top with roasted vegetables and crumbled goat cheese. Serve with additional grated Parmesan cheese and garnish with fresh sage.