Butternut Squash And Sage Risotto Food

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS

Steps:

• Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
• Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
• Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
• Top risotto with shaved Parmesan and crumbled Pancetta.

BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the butter and half the oil in a frying pan over a low-medium heat. Add the onion and garlic and fry for 8-10 minutes, until softened but not coloured. Add the rice and fry for 1-2 minutes, stirring constantly until it is coated in the oil.
• Pour in the wine and bring to the boil. Reduce the heat slightly until the wine is just simmering, then cook until two-thirds of the wine has evaporated.
• Add a ladleful of the warm stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry and the butternut squash for 10-12 minutes, turning regularly, until tender and golden-brown all over.
• Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper.
• Meanwhile, heat a dry frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, until just golden-brown. Stir them into the risotto and serve.

THE ULTIMATE MAKEOVER: RISOTTO WITH SQUASH & SAGE

Steps:

• Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces. Pour the stock into a pan, add the porcini, then bring to a gentle simmer.
• Heat 2 tbsp of the oil in a heavy, wide pan. Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesn't stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring. Pour in the wine and stir everything for 1 min.
• Start to add the hot stock (leaving the porcini behind) - this process should take 18-20 mins, so put a timer on if it helps. Stir in 1½ ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (it's ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
• As the last of the stock goes in (keep a little back) check if the rice is ready - it should be soft with a bit of chew in the middle - and the consistency fluid. Season with pepper.
• Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.
• Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

BUTTERNUT SQUASH, SAGE AND HAZELNUT RISOTTO

Steps:

• In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
• In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.
• Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more.
• Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.
• To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.

BAKED CHICKEN AND BUTTERNUT RISOTTO

Steps:

• Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.
• Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.
• Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer. Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.

BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO ALLA ZUCCA)

Steps:

• First, in a medium saucepan, pour the vegetable broth and heat on low heat.
• Meanwhile, in a large sauté deep-pan, or large deep skillet, heat olive oil with 1 tablespoon of butter, over medium heat. Add squash and chopped onion. Gently sauté for about 3 to 4 minutes, until onion becomes translucent.
• Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 3 to 4 minutes. Pour in the wine and simmer until liquid slightly evaporates, but not entirely.
• Add 3 cups of simmering vegetable broth to the rice. Raise the heat to bring to a low boil. Cook the rice for about 15 minutes, stirring often. As the rice absorbs the broth, you may add more broth in small batches, about 1/2 cup at a time. Continue to cook the rice until tender to the bite.
• Be careful not to add too much broth at the end of the cooking time. The rice should be naturally creamy, not swimming in broth.
• Stir in the Parmigiano-Reggiano and fresh sage. Remove from heat and stir in the parsley and the remaining 2 tablespoons of butter. Serve with more grated Parmesan cheese at the table.
• Yields: 4 to 6 servings

BUTTERNUT SQUASH RISOTTO WITH SAGE

Steps:

• Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
• Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
• Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
• Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
• After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• You should have about 6 cups.
• Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Roast for 25 to 30 minutes, tossing once, until very tender.
• Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan.
• Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock.
• Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.

BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Pour the stock into a saucepan and keep on a slow simmer.
• Heat the oil in a large, heavy saucepan (three to four quarts). Add the pancetta, and saute over medium heat until it starts to brown. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown. Stir in the rice, and cook another minute or so.
• Add the wine and cook, stirring, until it is absorbed. Add the squash, the sugar, and a cup and a half of the simmering stock. Stir; then cover and cook about five minutes.
• Remove the lid. Stir in half the sage. Then begin to add the remaining stock about half a cup at a time, stirring constantly. After 15 minutes, when most of the stock has been added, the rice and squash should be tender. Season to taste with salt and pepper, and fold in the remaining sage.
• Serve at once with Parmesan cheese on the side.

INSTANT POT BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Set Instant Pot to sauté. Add olive oil and butter; heat until butter is melted. Add leek, shallot, garlic, and sage; cook, stirring often, until softened, about 5 minutes.
• Add rice; cook, stirring often, for 2 minutes. Stir in wine and cook 1 minute. Stir in chicken broth and squash. Cover Instant Pot and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE for 6 minutes. Release pressure naturally. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
• Stir in grated Parmesan, salt, and pepper. Garnish with shaved Parmesan and leaf sage, if desired.

ROASTED BUTTERNUT SQUASH RISOTTO WITH BROWN BUTTER SAGE

Steps:

• Heat oven to 400 F. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first first steam in microwave to soften and then bake for 15-20 minutes).
• Once baked- mash half of the squash with a fork and leave the other half in cubes. Cover the remained squash that was cut in cubes with foil and reserve for later use.
• In a medium pot simmer chicken or vegetable stock on medium/ low heat.
• In another (larger) pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
• Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
• Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn't absorbed will thicken by the starch from the rice.
• You may not need to use all the liquid, or you may need more broth or some water. The finished product will be a creamy mixture with the rice a bit 'al dente".
• Gently stir in the mashed squash and parmigiano cheese and take off heat. Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour brown butter sage 1 tablespoon (or more) over the finished risotto. Serve hot! Mangia.

BROWN RICE RISOTTO WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350°F. Heat evoo in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, for 8 to 10 minutes, until slightly caramelized. Add garlic, sage and squash and saute until fragrant, about 2 minutes. Add 3 cups broth and 1 cup water, cover and bring to a boil. Remove from heat and add rice, stir well and cover. Transfer to oven and bake for 1 hour if using soaked rice or 80 minutes if the rice was not soaked. Remove from oven, add 1 cup broth and Parmesan, stir well, add salt and pepper to taste, divide among bowls and garnish with more Parmesan, red pepper flakes and fried sage leaves.

BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer. In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine. Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total. Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.

BUTTERNUT SQUASH RISOTTO

Steps:

• Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.
• Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
• Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.

ROASTED BUTTERNUT SQUASH RISOTTO WITH BROWN BUTTER AND SAGE

Steps:

• For the roasted butternut squash: Preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper. Spread the cubes of butternut squash over the sheet, then drizzle with the olive oil and season with a pinch of salt and some freshly ground black pepper. Toss to coat evenly, then spread the cubes back over the sheet so they all sit in a single layer. Roast for 15 minutes, or until the squash cubes feel soft when you poke them with the tip of a knife. (Start checking around the 12-minute mark because you don't want the cubes to turn to mush!) Broil for 1-2 minutes to give color, if desired. Remove from the oven and set aside. (You can prepare the roasted butternut squash in advance, let it cool, then refrigerate it in an airtight container for up to 2 days.)
• For the brown butter: Heat the butter in a small stainless steel saucepan set over medium heat. Stir until completely melted and simmering. Keep on cooking over low heat, swirling the pot from time to time. The butter will bubble up as the water evaporates, which will prevent you from watching closely over the color changing. When that happens, lift the pot off the heat for a few seconds, swirling it gently until the bubbles recede, then put back on the heat. The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious hazelnut aroma.When the butter is browned, remove the pan from the heat, pour in a small bowl, and let cool completely for 10 minutes.
• For the fried sage leaves: In a small nonstick skillet set over medium-high heat, heat the olive oil. When the oil shimmers, add the sage leaves, making sure they lay flat in the oil. Fry about a few seconds, keeping a close eye on the skillet, until the sage leaves shrink a bit. Carefully turn the leaves over and fry for a few seconds more, until they're dark and crisp. The leaves should not be burnt or black: lift the skillet off from the heat if the leaves seem to fry too quickly. Once done, transfer the leaves to paper towels to drain. Set aside.
• For the butternut squash risotto: Pour the vegetable broth in a saucepan, then add the minced sage. Set over medium heat and warm up just until simmering. Lower the heat to the minimum just to keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, add half of the brown butter (make sure to stir the brown butter before you spoon some to catch some of the browned bits), then stir in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed. Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about 1 cup (250 ml) of broth left, stir in the roasted butternut squash into the risotto. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed. Stir in the grated Pecorino Romano cheese. Stir until the cheese is fully melted and incorporated. Stir in the lemon zest and juice. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the butternut squash risotto in warm bowls. Garnish each serving with some of the remaining brown butter, then garnish with chopped pistachio nuts and additional lemon zest, if desired. Finish with some freshly ground black pepper and serve immediately.
• NOTE: You'll need about ¼ of a medium squash for this recipe. To prepare the squash, first peel it using a vegetable peeler. Then, slice the squash in half, and seed both halves using a spoon. Finally, dice the flesh until you have enough for this recipe. You can also dice the remaining flesh and freeze it in portions to use in future risotto or in other recipes.