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.
BUTTERNUT SQUASH RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
BUTTERNUT SQUASH RISOTTO
Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g
BUTTERNUT SQUASH RISOTTO
Tom Kerridge shows you how to make the perfect butternut squash risotto recipe. His secret? Creamy mozzarella, toasty pine nuts and fragrant sage. Each serving provides 715 kcal, 23.5g protein, 70g carbohydrate (of which 8.5g sugars), 33g fat (of which 15g saturates), 5g fibre and 1.3g salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 715kcal, Carbohydrate 70g, Fat 33g, Fiber 5g, Protein 23.5g, SaturatedFat 15g, Sugar 8.5g
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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 RISOTTO
Butternut Squash Risotto is savory with a little bit of sweet, perfect for dinner parties or a special occasion!
Provided by Holly Nilsson
Categories Side Dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.
- Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.
- Add wine and cook until evaporated while stirring. Add squash and sage.
- Warm the broth in the microwave.
- Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20-25 minutes, the squash will begin to break up as the rice is stirred. Continue adding broth allowing it to evaporate after each addition until the rice is tender and creamy.
- Taste and add salt & pepper as needed, garnish with parmesan cheese.
Nutrition Facts : Calories 341 kcal, Carbohydrate 52 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 966 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BUTTERNUT SQUASH AND BACON RISOTTO
This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.
Provided by MarieRynr
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
- Remove from the oven and let cool.
- Chop coarsely and set aside.
- Peel the squash and cut lengthwise into 8 wedges.
- Scoop out the seeds and discard, then cut crosswise into thin slices.
- In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
- Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
- Season to taste with salt and pepper and set aside.
- In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
- In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
- Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
- Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
- Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
- When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
- Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
- When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
- Season to taste with salt and pepper.
- Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.
Nutrition Facts : Calories 610.8, Fat 27.2, SaturatedFat 7, Cholesterol 27.8, Sodium 617.7, Carbohydrate 74.3, Fiber 5.8, Sugar 7.4, Protein 18.9
SHORTCUT BUTTERNUT SQUASH RISOTTO
You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.
Provided by Amy Palanjian
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
- Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
- Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.
Nutrition Facts : Calories 216 kcal, Sugar 4 g, Sodium 307 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 42 g, Fiber 5 g, Protein 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY BUTTERNUT SQUASH RISOTTO
Simple and hearty butternut squash risotto dish.
Provided by Sara s
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
- Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
- Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 79.2 g, Cholesterol 7.2 mg, Fat 6.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 747.6 mg, Sugar 5.3 g
BUTTERNUT SQUASH RISOTTO
This Butternut Squash Risotto Recipe is perfect for fall. A decadent, indulgent-feeling vegetarian side dish fit for company!
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant. Add in the rice and stir constantly for another 2 minutes to fully coat the rice granules in the creamy butter and get them a little toasty.
- Pour in the wine and take it to almost a boil, reduce heat and let simmer until most of the wine has been absorbed.
- Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
- Stir constantly and add the remaining broth slowly in the pot little by little making sure that the liquid has been absorbed by the rice before adding more each time. It should take about 25-30 minutes for all the rice to absorb all the liquid. When there is almost no liquid left add in the parmesan cheese, salt, pepper and nutmeg and mix well.
- Serve immediately topped with chopped fresh parsley, more roasted butternut squash, pine nuts, bacon or pumpkin seeds.
Nutrition Facts : ServingSize 1 serving, Calories 448 kcal, Carbohydrate 72 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 823 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g
BUTTERNUT SQUASH RISOTTO WITH PARMESAN
Looking for a simply delicious risotto recipe? You must try our recipe for Butternut Squash Risotto with Parmesan. You won't be disappointed - and that's a promise!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until tender.
- Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
- Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
- Add squash to rice mixture; mix well. Stir in cheese.
Nutrition Facts : Calories 380, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 69 g, Fiber 3 g, Sugar 4 g, Protein 8 g
BUTTERNUT SQUASH RISOTTO
Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour
Provided by olivemagazine
Categories Dinner, Lunch
Time 30m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 241 calories, Fat 3.7 grams fat, Carbohydrate 45.6 grams carbohydrates, Fiber 2.9 grams fiber, Protein 4.9 grams protein, Sodium 0.5 milligram of sodium
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- Heat ½ Tbsp butter over medium-high heat in a large pan or pot. When hot, add pancetta then cook, stirring often, until browned and crispy on all sides, about 3-4 minutes. Use a slotted spoon to transfer pancetta to a paper towel lined plate or bowl.
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Cuisine ItalianTotal Time 1 hr 15 minsServings 6
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