| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 415 | 10g | 4g | 66g |
| sugars | fibre | protein | salt |
| 3g | 4g | 15g | 0.75g |
As a Louisiana-born sugar enthusiast with a penchant for combining Creole richness with French refinement, today, I’m bringing to you a recipe that strays a little from the beaten path of usual desserts. It’s a savory and robust dish that has graced my kitchen numerous times, the enchantingly unusual Skirret Risotto.
A Marvelous Prism of Flavors
This Skirret Risotto recipe is a medley of flavors that lures all food enthusiasts. You’ll find the nutty taste of Arborio rice mingling with the unique, parsnip-like flavor of skirret. Throw in the comforting aroma of garlic and onions, leavened with a hint of fromage, and the taste of this dish is amplified to another level. In short, it’s a hearty Italian-style dish leaning heavily on the root vegetables, that hails from Britain rather than Italy.
This risotto is a dish that shares kinship with its richer cousin, the Milanese Risotto, punctuated by the ingredients such as Parmesan cheese. It can easily extend itself to a fine pairing with a Caprese salad or a well-grilled Chicken Piccata. The best part? It’s a blank canvas that can be modified to fit your palate. (Martha Stewart’s Milanese Risotto Recipe)
Health Benefits of Skirret Risotto
Looking beyond the exquisite taste, the Skirret Risotto is a feast of health benefits. Skirret was indeed an integral part of British cuisine, traded for its high nutritional value. It’s high in fiber, thus aiding digestion, and is filled to brim with vitamins B and C. Skirret is acknowledged to strengthen our immune system and does wonders for our skin, thanks to its vitamin C content. (Wild Food UK)
The Arborio rice used in this recipe, is a treasure trove of minerals. It’s rich in magnesium which is beneficial for nerve function, aids skeletal development and energy production. This type of rice is also an excellent source of niacin (B3), aiding in boosting ‘good’ cholesterol, and thiamine (B1), which is instrumental in maintaining a healthy cardiovascular system. (Healthline). Don’t forget the punch packed by the fresh fruits! Bursting with antioxidants, they bring a zest to your savoury dish and upgrade it to a more substantial and nutritious meal.
From the robustness of the skirret to the creaminess of the risotto paired with a sharpness of fresh fruits, it is an ode to the joys of cooking, culture and health. With every bite, I am reminded of the warmth of my native Creole kitchen, combined with the sophistication of the French culinary world. Having the Skirret Risotto on your menu will not only tantalize your taste buds but ensure a fulfilling and flavorsome dining experience.
What You’ll Need
- 1½ cups skirret, peeled, sliced and boiled until tender
- 4 cups arborio rice
- 6 cups chicken or vegetable broth
- 1 ½ cups white wine
- 2 medium sized onions, finely chopped
- 4 garlic cloves, minced
- ½ cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 cup mixed fresh fruits (strawberries, blueberries, kiwi), sliced
- Salt and pepper according to taste
Method
Step One
Start by heating the olive oil in a large pan over medium heat. Once the oil is hot, add the finely chopped onions and minced garlic to the pan. Cook these until the onions become translucent, stirring occasionally to prevent them from burning.
Step Two
Once the onions are cooked, add the arborio rice to the pan. Stir the rice into the onions and garlic, making sure each grain is coated with oil. Allow the rice to cook until it becomes slightly toasted. This will give the risotto a nutty flavor.
Step Three
Next, slowly begin adding the white wine to the rice. Stir constantly to prevent the rice from sticking to the bottom of the pan. Allow the wine to cook down before adding more. Continue this process until all the wine has been incorporated.
Step Four
Once all the wine has been added, begin adding the chicken or vegetable broth to the pan. Again, add the broth slowly, allowing it to cook down before adding more. Stir frequently to ensure the risotto creams up nicely.
Step Five
After all the broth has been incorporated and the rice is tender, add in the boiled skirret and the sliced fruits. Stir these into the risotto, making sure everything is evenly distributed.
Step Six
Finally, stir in the grated parmesan cheese until it melts and is mixed through. Season with salt and pepper to taste. Serve the skirret risotto hot, garnishing with a bit more parmesan if desired.
