How to make the perfect seasonal risotto

STORY: Lia Picard
PHOTO: Erik Meadows

To celebrate the return of autumn, we enlisted the help of Shane Devereux, executive chef of Hampton+ Hudson in Inman Park, who shared a hearty fall recipe. Here, we’ll tell you where to scout out the fall ingredients locally.

SMOKY PARSNIP RISOTTO WITH ROASTED BRUSSELS SPROUTS, SWEET POTATOES, CRISPY KALE & PUMPKIN SEEDS

Serves 4

¼ c. pumpkin seeds
2-3 large parsnips, peeled and roughly chopped
1 tablespoon liquid smoke
1 c. Brussels sprouts, halved
1 c. sweet potatoes, chopped
1 c. kale leaves
Salt and pepper to taste
Olive oil to taste
2 tablespoons olive oil
3 shallots, minced
2 tablespoons roasted garlic
1 c. Arborio rice
1 c. white wine
3 c. vegetable stock

Pre-heat oven to 250 degrees. Place pumpkin seeds on baking sheet and bake for 8-10 minutes, stirring halfway.

Increase oven temperature to 350 degrees. Toss sweet potatoes and Brussels sprouts with olive oil and salt. Spread on baking sheet and roast for 15 minutes.

Toss kale leaves in olive oil and salt, spread on baking sheet and roast for 15 minutes.

Place chopped parsnip in a medium pot and cover with water. Add liquid smoke and 3 tablespoons of salt. Bring to a boil, cover and cook parsnips until fork tender, about 10 minutes.

Warm the vegetable stock in a small pot.

In a medium pot, sauté shallots and garlic in olive oil. Add arborio rice and stir to coat. Toast until the rice is aromatic, about 2 minutes.

Deglaze the pan with white wine and reduce until nearly dry.

Add vegetable stock in increments to pot, about 1/3 cup at a time. Stir until nearly dry, and repeat this process until the rice is al dente.

Fold in parsnip puree. Top with sweet potatoes, Brussels sprouts, kale and pumpkin seeds.

Hampton + Hudson
299 North Highland Ave.
N.E., 30307
404.948.2123
hamptonandhudson.com

VEGGIE VENDORS

Shop local to score the freshest, most flavorful produce

Devereux sources the vegetables for this recipe from farmer Bobby Britt of Besmaid Garden in Decatur.

You can purchase kale from Global Growers Network, a vendor at Freedom Farmers Market in Poncey-Highland. Global Growers connects local refugees to job opportunities in the agricultural community. freedomfarmersmkt.com

Snag your sweet potatoes from Rodgers Greens and Roots at the Morningside Farmers Market. Owned by Ashley Rodgers, the farm grows produce used in some of the city’s best restaurants (Restaurant Eugene, King + Duke). morningsidemarket.com

Even if you’re not an oenophile you should cook with a wine that you would drink. Swing by Perrine’s Wine Shop on the Westside and let owner Perrine Prieur or one of the other trained sommeliers on staff help you choose the best white wine for this dish. perrineswine.com

Arborio rice is sold in most major grocery stores, but if you want an experience that’s more autentico, go to Tuscany at Your Table in Virginia-Highland. The specialty shop also sells Italian deli meats and cheeses, wines, hand-cut pastas and more. Take a class with chef Luigi D’Arienzo to brush up on your cooking skills. tuscanyatyourtable.com