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.
ROASTED BUTTERNUT SQUASH RISOTTO WITH BROWN BUTTER AND SAGE
This comforting Butternut Squash Risotto showcases a classic Italian flavor trio-brown butter, squash, and sage-in a creative, memorable way.
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish
Time 1h20m
Number Of Ingredients 16
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.
BUTTERNUT SQUASH AND MUSHROOM RISOTTO
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
Provided by ewolodzko
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Steps #2 through #6 are for the Veggies.
- In a medium-large skillet, heat a thin film of oil on medium-high heat.
- Add mushrooms. Sauté until oil absorbed (about 1 minute).
- Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
- Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
- Add to risotto in step #14 below.
- Steps #8 through #16 are for the Risotto.
- Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
- In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
- Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
- Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
- Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
- You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
- When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
- When rice is done, turn off heat. Stir in butter and cheese.
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1
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
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
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
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
ROASTED BUTTERNUT SQUASH RISOTTO
Steps:
- Roast squash:
- Preheat oven to 450°F.
- Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
- Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
- Start risotto after squash has been roasting 40 minutes:
- Bring broth to a simmer and keep at a bare simmer, covered.
- Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
- Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
- Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
- Serve risotto immediately, spooned over reserved squash slices.
SIMPLE SQUASH RISOTTO
Roasted squash gives this vegetarian supper for two a deep autumnal flavour
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
- While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
- Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
- Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).
Nutrition Facts : Calories 864 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.94 milligram of sodium
BUTTERNUT SQUASH RISOTTO
Categories Rice Vegetable Side Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
- Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
More about "butternut squash risotto food"
BUTTERNUT SQUASH RISOTTO - HEALING TOMATO RECIPES
From healingtomato.com
5/5 (1)Calories 388 per servingCategory Main Course
BUTTERNUT SQUASH RISOTTO | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
2.9/5 Total Time 40 minsCategory Dinner,Lunch,Main CourseCalories 462 per serving
BUTTERNUT SQUASH RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (16)Total Time 50 minsCategory Dinner, Side DishCalories 168 per serving
ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO WITH ... - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH RISOTTO | RICE RECIPES - JAMIE OLIVER
From jamieoliver.com
BUTTERNUT SQUASH RISOTTO CAKES RECIPE - FOOD AND WINE
From foodandwine.com
BUTTERNUT SQUASH RISOTTO - PRODUCTS | LUNDBERG FAMILY …
From shop.lundberg.com
BUTTERNUT SQUASH RISOTTO - SKINNYTASTE
From skinnytaste.com
BUTTERNUT SQUASH RISOTTO - FOOD | DRINK | RECIPES
From waitrose.com
BUTTERNUT SQUASH RISOTTO RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GORDON RAMSAY BUTTERNUT SQUASH RISOTTO - ALL INFORMATION ...
From therecipes.info
BUTTERNUT SQUASH RISOTTO - PINCH OF NOM
From pinchofnom.com
EASY BUTTERNUT SQUASH RISOTTO - KITCHN
From thekitchn.com
BUTTERNUT SQUASH RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
VEGAN BUTTERNUT SQUASH RISOTTO - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
BUTTERNUT SQUASH RISOTTO (MADE FROM SCRATCH!) - SPEND WITH ...
From spendwithpennies.com
WHAT TO SERVE WITH BUTTERNUT SQUASH RISOTTO? 8 BEST SIDE ...
From eatdelights.com
BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
BUTTERNUT SQUASH RISOTTO RECIPES
From tfrecipes.com
BUTTERNUT SQUASH RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPE: BUTTERNUT SQUASH & SPINACH RISOTTO WITH FRIED SAGE ...
From blueapron.com
CREAMY BUTTERNUT SQUASH RISOTTO! - WELL SEASONED STUDIO
From wellseasonedstudio.com
BUTTERNUT SQUASH RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH AND BACON RISOTTO - EFFORTLESS FOODIE
From effortlessfoodie.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA - FOOD & WINE
From foodandwine.com
LOW-CARB ROASTED BUTTERNUT SQUASH “RISOTTO” | FOOD RENEGADE
From foodrenegade.com
BUTTERNUT SQUASH RISOTTO - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BUTTERNUT SQUASH RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTERNUT SQUASH RISOTTO - FORKS OVER KNIVES
From forksoverknives.com
SHORTCUT BUTTERNUT SQUASH RISOTTO - YUMMY TODDLER FOOD
From yummytoddlerfood.com
BEST BUTTERNUT SQUASH RISOTTO RECIPE - HOW TO MAKE ...
From delish.com
VEGAN BUTTERNUT SQUASH RISOTTO - OH MY VEGGIES
From ohmyveggies.com
BUTTERNUT SQUASH RISOTTO – FOOD WHAT WE LOVE
From foodwhatwelove.com
BUTTERNUT SQUASH RISOTTO | DINNER RECIPES | GOODTOKNOW
From goodto.com
BUTTERNUT SQUASH RISOTTO - RISOTTO ALLA ZUCCA VIOLINA ...
From lifelemonsitaly.com
VEGAN BUTTERNUT SQUASH RISOTTO (CREAMY + DELICIOUS) - THE ...
From thepeskyvegan.com
BUTTERNUT SQUASH RISOTTO - FOOD NETWORK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love