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
BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO ALLA ZUCCA)
Rich and creamy Arborio rice with chunks of butternut squash along with the savory mouth-filling flavor from grated Parmigiano cheese, and the aromatic flavor of fresh sage makes this an outstanding dish to serve on a chilly night. It's comfort food at its BEST!
Provided by 2 sisters recipes
Categories Dinner
Time 35m
Number Of Ingredients 10
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
THE ULTIMATE MAKEOVER: RISOTTO WITH SQUASH & SAGE
Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 517 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.37 milligram of sodium
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 a 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 awarm bowl and garnish with extra cheese and sauteed sage leaves.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
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.
CHESTNUT & BUTTERNUT RISOTTO
This comforting Italian rice supper is a great way to use up leftover chestnuts
Provided by Silvana Franco
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and garlic, and cook for 5 mins. Add the squash, sage and rice, and cook for a further 2 mins.
- Pour in the stock and cook, stirring regularly, for 15 mins. Add the chestnuts and cook for a further 5 mins or until the rice is tender and the stock has been absorbed.
- Stir in the butter, parsley and Parmesan. Divide risotto between bowls, scatter with extra Parmesan, season and serve.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE
This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.
Provided by Miss Ellie 48
Categories Short Grain Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 tablespoons of butter to the PC and melt over medium heat.
- Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
- Pour off all but 2 tablespoons of the fat.
- Add the rice and cook, stirring often, until well coated about 2 minutes.
- Add the wine and bring to a boil.
- Stir in the stock, salt & pepper.
- Lock the lid in place. Bring to high pressure.
- Cook for 6 minutes.
- Remove from heat and quick release the pressure.
- Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
- Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
- Season with nutmeg, add additional salt & pepper to your taste.
Nutrition Facts : Calories 913.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 90.1, Sodium 1743.5, Carbohydrate 110.1, Fiber 5.5, Sugar 9, Protein 41.1
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
- Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
- Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
- Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
- Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
- Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
- Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
- Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
- Add the butternut squash and stir to incorporate.
- Serve immediately with fried sage for garnish.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
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
BUTTERNUT SQUASH, SAGE AND HAZELNUT RISOTTO
This recipe is a favorite of mine taken from the Williams-Sonoma website. Toasted blanched almonds may be used instead of the hazelnuts.
Provided by ElmerDog
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 465.2, Fat 12, SaturatedFat 4.5, Cholesterol 21.7, Sodium 410.2, Carbohydrate 74.2, Fiber 6.5, Sugar 9.2, Protein 14.1
BUTTERNUT SQUASH RISOTTO WITH SAGE
Provided by Moira Hodgson
Categories dinner, quick, one pot, main course
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
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.
BROWN RICE RISOTTO WITH BUTTERNUT SQUASH AND SAGE
It is best to soak the rice the night before to make the cooking time faster, but if you forget don't worry about it. I love whole grain risottos almost more than the original. They are much more forgiving and don't really overcook
Provided by Fresh Families
Categories Dinner
Time 1h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255, Carbohydrate 27.4 g, Cholesterol 7 mg, Fat 11.7 g, Fiber 3.2 g, Protein 11.4 g, SaturatedFat 3.2 g, ServingSize 1, Sodium 1228 mg, Sugar 3.5 g
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- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
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4.1/5 Total Time 40 minsCuisine AmericanCalories 840 per serving
ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO WITH ... - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
BARLEY RISOTTO WITH BUTTERNUT SQUASH AND CRISPY SAGE RECIPE
From vegetariantimes.com
Servings 4Total Time 1 hr 15 minsAuthor Ivy ManningCalories 407 per serving
BUTTERNUT SQUASH AND CHORIZO RISOTTO WITH SAGE (GLUTEN FREE)
From theglutenfreeblogger.com
4.5/5 (4)Total Time 40 minsCategory DinnerCalories 889 per serving
BUTTERNUT SQUASH & SAGE RISOTTO - BIGOVEN.COM
From bigoven.com
4.8/5 (8)Category Main DishCuisine ItalianTotal Time 45 mins
RECIPE: BUTTERNUT SQUASH & SPINACH RISOTTO WITH FRIED SAGE ...
From blueapron.com
4.2/5 (308)Total Time 40 minsCuisine AmericanCalories 980 per serving
BUTTERNUT SQUASH RISOTTO WITH SAFFRON AND SAGE RECIPE ...
From recipes.net
5/5 Total Time 1 hrCategory Rice & RisottoCalories 509 per serving
BUTTERNUT SQUASH AND SAGE RISOTTO — STONE PIER PRESS
From stonepierpress.org
Author Jared Kent
BUTTERNUT SQUASH RISOTTO WITH CRISPY SAGE AND PANCETTA ...
From goodto.com
3.9/5 (92)Total Time 30 minsCategory Dinner,LunchCalories 377 per serving
ROASTED BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE - DASH OF ...
From dashofhoney.ca
Servings 4Total Time 55 minsCategory Mains
BUTTERNUT SQUASH FRESH SAGE RISOTTO - FOOD MARKETING CREATIVE
From foodmarketingcreative.ca
Servings 4Estimated Reading Time 3 mins
BUTTERNUT SQUASH RISOTTO - FOOD APPAREL
From foodapparel.com
Cuisine GourmetEstimated Reading Time 5 minsCategory Main CourseTotal Time 1 hr 25 mins
SEARED SCALLOPS AND BUTTERNUT SQUASH RISOTTO - FOOD NOUVEAU
From foodnouveau.com
BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE (VEGAN, GLUTEN ...
From veggiekinsblog.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY FRIED SAGE – THE ...
From market.100kmfoods.com
BUTTERNUT SQUASH RISOTTO WITH SAGE RECIPES
From tfrecipes.com
BUTTERNUT SQUASH & SAGE RISOTTO - ALL INFORMATION ABOUT ...
From therecipes.info
BROWN BUTTER SAGE BUTTERNUT SQUASH RISOTTO WITH SAUSAGE ...
From justtappedmt.com
BUTTERNUT SQUASH AND SAGE RISOTTO RECIPES
From tfrecipes.com
BUTTERNUT SQUASH SAGE RISOTTO RECIPES
From tfrecipes.com
BUTTERNUT SQUASH WITH SHRIMP RECIPES - ALL INFORMATION ...
From therecipes.info
ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO | FOOD MAGAZINE
From food-mag.co.uk
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From tfrecipes.com
AMY'S KITCHEN - VEGAN BUTTERNUT SQUASH SAGE RISOTTO
From amys.com
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