Mr416expat and I came to a sudden realisation this week. Not only have we not put up a blog post in ages, we’ve also been in this country long enough to celebrate three wedding anniversaries. We’ve lived in this flat longer than our house in Toronto. We’ve been here a while, more than 2 1/2 years for Mr416expat. That might explain, at least in part, the drop off in blog posts. Living in London became less of a story to tell, and more of our day to day life. We still travel lots, eat great food, and drink amazing (cheap) wine, but we also go to work, clean the flat, and eat regular dinners. That said, I’m still coming across recipes that I love and want to remember. My system of using bookmarks is fairly flawed. I figure this works at least as well as a bookmark!
My love for risotto has been previously documented. This version is baked rather than stirred, making it a bit faster and frankly, less labour intensive. It was first published in the October edition of the Waitrose Kitchens Magazine. This magazine is published once a month and is sold at Waitrose Grocery Store for 1.20gbp. It’s full of recipes and has ideas for weeknight as well as weekend cooking. This risotto could definitely be done on a weeknight and is perfect for hosting a crowd of people. We often have a group of 8 friends over for dinner on a Wednesday night. This recipe is definitely going to feed the crowd next time they’re over.
Butternut Squash and Taleggio Baked Risotto – Adapted from Waitrose Kitchens
1 butternut squash
5 garlic cloves, skin left on
5 thyme sprigs
3 tbsp olive oil
1 tbsp butter
500 g risotto rice
150 ml white wine
1 L vegetable or chicken stock – I use 2 bouillon cubes and a kettle of boiling water
1/2 c breadcrumbs
1 lemon, zested and juiced
1/2 c parmigiano reggiano
handful of fresh parsley, chopped
200 g taleggio, cut into 2cm cubes
Preheat the oven to 200C. Toss together the squash, garlic, thyme, and olive oil. Season with salt and pepper. Spread out in a roasting pan and cook for 20 minutes.
While the squash is roasting, heat the butter in a large casserole dish (that has a tight fitting lid), over medium heat. Add the shallot and rice, stirring for about five minutes. Add the wine and simmer for 2 minutes.
When the squash has roasted, set aside the garlic cloves and discard the thyme. Reduce the oven temperature to 180C. Add the squash to the pan with the rice, add the boiling stock (or bouillon cubes and 1L boiling water), and stir well. Cover the pan with your tight fitting lid and bake for 15 minutes.
While the risotto cooks, make the breadcrumb crust. Remove the skins from the now roasted garlic. Chop the roasted garlic. Mix with the breadcrumbs, lemon zest, parmigiano reggiano and half the parsley. Season with salt and pepper.
Take the risotto out of the oven and give it a stir. Stir in the remaining parsley, the lemon juice, and the taleggio. Sprinkle the breadcrumb mixture over the top and return to the oven, uncovered for 10-15 minutes or until the top is nicely browned.
Let stand for 10 minutes and then serve.