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Roasted Parsnip Risotto with Sugared Pecans

Roasted Parsnip Risotto with Sugared Pecans

Recipe by Lynmar Estate Chef David Frakes

8 servings (serving size: about 2/3 cup risotto, 1 1⁄2 teaspoons cheese, and 1 tablespoon nuts)

1/2 cup pecans, coarsely chopped

1 tablespoon butter, melted

1 teaspoon brown sugar

1/8 teaspoon freshly ground black pepper

2 cups 1/2 diced peeled parsnip

1 tablespoon olive oil

2 teaspoon fresh garlic, minced

4 cups fat-free, lower sodium chicken broth

1/2 cup water

1 ounce smoked bacon, finely chopped (about 1/4 cup)

1 cup onion, finely chopped

1 1/4 cup uncooked Arborio Rice

1/2 cup Chardonnay

2 tablespoon fresh thyme, finely chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup shaved Parmigiano-Reggiano Cheese

1. Preheat oven to 400°.

2. Arrange nuts in a single layer on a small pan. Bake at 400° for 5 minutes or until toasted, stirring twice.

3. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8th teaspoon pepper. Toss well to coat.

4. Combine parsnip and 1 Tablespoon oil, tossing to coat. Arrange parsnip in a single layer on a small pan.

5. Bake at 400° for 15 mins. or until squash is just tender. Remove from pan; stir in garlic. Set aside.

6. Bring broth and 1⁄2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

7. Heat a large saucepan over medium heat. Add bacon to saucepan; cook 5 minutes or until browned stirring constantly.

8. Add rice; cook 2 minutes, stirring constantly.

9. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

10. Add broth mixture, 1⁄2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

11. Stir in parsnip, thyme, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Top with cheese and nuts.