Butternut Squash Risotto With Brown Rice Food

BUTTERNUT SQUASH RISOTTO

Steps:

• In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
• Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
• Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
• Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

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 SHIITAKE MUSHROOM WILD RICE RISOTTO

Steps:

• Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
• Preheat an oven to 375 degrees F (190 degrees C).
• Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
• Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
• Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
• Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
• Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

BROWN BUTTERNUT SQUASH & SCALLION RISOTTO

Steps:

• In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.
• In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes. Remove 2 and set aside.
• Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes. Add white wine, and cook down until almost evaporated, another 3-4 minutes.
• Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.
• Gently stir in the Arborio rice, and mix until it is well incorporated.
• Add another 1/2 cup of broth and stir frequently until the liquid is absorbed. At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes. Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.
• When the risotto is cooked, stir in scallions and remove from heat. Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan. Season to taste with salt and pepper and serve immediately with extra Parmesan cheese.