Roasted Butternut & Fennel Risotto

Last  week I harvested the remaining fennel, shallots and butternut squash from the gardens to hopefully winter over, so for dinner tonite it was roasted butternut risotto for us. I just love risotto and what fabulous flavor the roasted veggies add  to this dish.

Roasted Butternut & Fennel Risotto 

1 medium butternut squash, peeled, seeded & cut into cubes
1/2 small fennel bulb,finely sliced
3 TBLS olive oil
2 TBLS unsalted butter
1/4 cup shallots, minced
2 garlic cloves, minced
sea salt, white pepper
fresh savory, parsley & sage, minced
2 cups arborio rice
6 cups chicken stock
2/3 cup Pinot Grigio
1/2 cup freshly grated parmesan cheese

Preheat the oven to 400 degrees. Spread the squash and fennel on a baking sheet and toss with a tablespoon of olive oil. Season with sea salt, white pepper & herbs of choice. Roast uncovered for about 35 minutes. Remove from oven, cover with foil and set aside.

Bring the broth to a boil in a medium saucepan, then turn off and cover to keep it warm.

Melt butter, and gently saute the garlic and shallots until softened 5 or 6 minutes. Add the rice, coating it well and stir until it turns opaque about 2 minutes. You don't want the rice to brown. Now add the wine and cook gently until it has been absorbed. Add the warming broth, simmering the pot, ladle by ladle,until you've used all the stock and the rice is thick, creamy and tender, about 20 minutes or so. Now add the roasted butternut squash and fennel pieces to the cooked risotto. Remove from heat and stir in grated parmesan cheese and serve. Enjoy!