BUTTERNUT SQUASH RISOTTO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
BUTTERNUT SQUASH RISOTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.
CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Provided by Abra Berens
Categories Risotto Squash Butternut Squash Vegan Olive Oil Paprika Onion Rice Wine Orange Dill Parsley #cook90 Vegetarian Dairy Free Wheat/Gluten-Free Dinner miso
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make the Squash Purée:
- Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
- Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
- Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
- Make the Risotto:
- Bring 8 cups water to a boil in a medium pot.
- Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
- Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
- Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
- Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
FANCY MICROWAVE BUTTERNUT SQUASH RISOTTO
Microwave Butternut Squash Risotto is one of the easiest microwave recipes that will make you look like you know how to cook.
Provided by Katie Elliott
Time 25m
Number Of Ingredients 5
Steps:
- Add two cups hot vegetable stock to a bowl of rice. Cover with cling film and microwave on high for five minutes.
- Peel and chop the butternut squash into medium chunks.
- Stir the rice and add the chopped butternut squash to the bowl.
- Add the rest of the stock, recover the bowl, and microwave for another 15 minutes.
- Once the risotto is out of the microwave, stir in the Parmesan and sage.
- Top with grated cheese and eat!
HEALTHY BUTTERNUT SQUASH RISOTTO WITHOUT CHEESE
This extremely creamy vegan butternut squash risotto is loaded with veggies, healthier than your regular risotto and made without butter or cream.
Provided by Eloïse Jennes
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Combine the butternut squash puree (see notes) and the vegetable broth in a pot. Bring it to a low simmer and keep it over low-medium heat while you make the risotto.
- Peel and dice the onion.
- Heat a large pot or Dutch oven with a generous amount of olive oil. When hot, sauté the onion until translucent.
- Add in the risotto rice and sauté it in the oil for 2 minutes. Every kernel should be coated in oil.
- Deglaze with the white wine. Stir until the wine has been absorbed.
- Add a ladle of butternut squash broth and stir frequently to prevent the rice from sticking to the pan. When the broth has been absorbed, add another ladle. Repeat until there is no broth left or the risotto is creamy. It should take 20 to 25 minutes for the risotto should be "al dente".
- Season with salt and pepper as needed.
Nutrition Facts : Calories 518 kcal, Carbohydrate 79 g, Protein 8 g, Fat 15 g, SaturatedFat 2 g, Fiber 7 g, UnsaturatedFat 1 g, ServingSize 1 serving
MICROWAVE BUTTERNUT SQUASH
Butternut squash, onions, butter, salt, and pepper combine for a quick and delicious microwave dish.
Provided by Teresa
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Place butternut squash and onions in a microwave-safe dish. Dot with butter; sprinkle with salt and pepper.
- Microwave at 50% power until tender, about 20 minutes.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 46.9 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 8.1 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 69.7 mg, Sugar 10.7 g
BUTTERNUT SQUASH RISOTTO RECIPE
A quick and easy recipe for a delicious Microwave Butternut Squash Risotto. Great for those colder nights.
Categories Vegan
Time 32m
Number Of Ingredients 5
Steps:
- Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks
- Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
- Leave the risotto to sit for 2 mins, then stir in the Parmesan and sage. Serve topped with more grated cheese.
- Butternut Squash Risotto works fab in the Panasonic Microwave as the steam function ensures that the rice cooks evenly as well as in half the time that it takes to cook it over the hob, with less standing and stirring too - leaving you free to sort the kids out.
Nutrition Facts : Calories 136 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 586 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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
FARRO RISOTTO WITH SQUASH AND KALE
Farro recipe inspired by this recipe on Serious Eats. November 3, 2020 Update: I have simplified this recipe. View the Serious Eats recipe if you're looking for something more like the original.
Provided by Alexandra Stafford
Categories Entrée
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oven to 425ºF. Cut squash in half lengthwise. Scoop out the seeds (and save or compost). Rub flesh of squash lightly with olive oil and season with salt and pepper. Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
- Meanwhile, in a large, wide sauté pan, warm 1/4 cup olive oil over medium heat. Add the onion and cook until it's translucent, about five minutes. Season with a pinch of salt. Add the garlic, and cook for another minute. Add the farro and cook stirring constantly for another minute.
- Add the wine, bay leaf, and thyme, and cook until the wine is nearly gone.
- Add the 1 quart of water along with a teaspoon of salt. Bring to a simmer. Reduce the heat to medium or low - you want the liquid to be gently simmering. Simmer for 45 minutes or until the farro grains have expanded and are al dente.
- Meanwhile, pull the skin off the squash - it should remove easily. Purée the flesh in a food processor or blender until it's silky smooth.
- Meanwhile, prepare the kale: remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
- Extract the thyme sprigs and bay leaf from the risotto and discard (or compost). Stir one cup of the squash purée into the risotto. Season with pepper to taste. Add a handful of the thinly sliced kale strips and a handful of parmesan. Stir until the kale is slightly wilted and incorporated. Add more kale to taste. Stir, taste, adjust seasoning with more salt, pepper, or parmesan. Serve immediately.
MICROWAVE BUTTERNUT SQUASH RISOTTO
Make this easy risotto in the microwave to feed the family - it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
- Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.
Nutrition Facts : Calories 313 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium
BUTTERNUT SQUASH AND BACON RISOTTO
A bowl of this creamy butternut squash and bacon risotto is comfort food heaven for me!
Provided by Beth Sachs
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°c (180 fan/ 400 F/ Gas 6) and put the butternut squash cubes in a baking dish, drizzle with oil and roast in the oven for 20 minutes until tender.
- Meanwhile, heat the butter in a heavy bottomed casserole or pan and gently fry the onion, garlic and thyme until soft. This should take about 4-5 minutes on a medium heat.
- Add the smoked steaky bacon (chopped into pieces) and cook until the bacon changes colour.
- Stir in the risotto rice and coat every grain in the buttery juices. Pour in the white wine and stir for a minute until it starts to evaporate.
- Start adding the chicken stock, a ladleful at a time, stirring often. Make sure each ladleful of stock is absorbed fully before adding the next one. This should take 15-20 minutes.
- Take the butternut squash out of the oven and spoon it straight into the risotto.
- Season and stir through the grated Parmesan, before serving in bowls with freshly chopped parsley to garnish (optional).
Nutrition Facts : Calories 488 kcal, Carbohydrate 80 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 965 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SEARED SCALLOPS WITH BUTTERNUT SQUASH RISOTTO
This Seared Scallops with Butternut Squash Risotto recipe is a delicious, indulgent dinner with roasted squash, crispy sage, parmesan & wild mushrooms!
Provided by Taylor Stinson
Categories Comfort Food
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 F. Prepare squash and toss in olive oil. Season with a bit of salt and pepper. Roast in the oven for 30 min, stirring a couple times.
- Meanwhile, melt 1 tbsp butter in a medium-sized saucepan over medium-high heat. Add mushrooms, shallots and garlic, sauteeing for 4-5 min. Add dry rice and stir.
- Add wine and bring to a boil, then simmer for 4-5 min until wine reduces a bit. Add stock, about a 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Don't ever stop stirring the rice, it will start to turn creamy as stock absorbs. When the stock is almost completely absorbed, add the next 1/2 cup until finished. The rice should be al dente. Remove from heat and stir in parmesan cheese. Add salt and pepper and keep warm on low heat.
- In a small frying pan, heat olive oil over high heat. When oil starts smoking, add scallops to the pan, searing for about 1 min each side. They should develop a good sear on either side. Remove scallops from pan, and wipe pan clean. Lower heat to medium. Add the other 1 tbsp butter and once melted, add chopped sage. Saute for about 30 seconds to a minute until crispy. Remove from pan.
- Serve risotto in pasta bowls. Top with roasted squash, crispy sage and seared scallops. Enjoy!
Nutrition Facts : Calories 532 kcal, Carbohydrate 77 g, Protein 18 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 35 mg, Sodium 796 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
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
MICROWAVE BUTTERNUT SQUASH RISOTTO
This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes. Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt.
Provided by BBC Food
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Put the stock into a heatproof bowl and microwave until hot.
- Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times.
- Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender.
- Stir well and season with black pepper, then serve with the Parmesan sprinkled on top.
Nutrition Facts : Calories 418kcal, Carbohydrate 75g, Fat 6g, Fiber 6g, Protein 13g, SaturatedFat 3g, Sugar 10g
CURRIED BUTTERNUT SQUASH RISOTTO WITH CASHEWS
Steps:
- 1. Combine broth, soup, curry powder, and turmeric in large glass measuring cup or bowl. 2. Combine oil and onion in 11/2-qt. microwave-safe casserole with lid. Cover, and microwave 2 minutes on high power. Stir in rice and wine, and cook 2 minutes on high. Stir in 1 cup soup mixture; cook 5 minutes on high. Stir in another 1 cup soup mixture; cook 10 minutes on high, stirring halfway through cooking time. Stir in 1/2 cup soup mixture; cook 4 minutes on high. Stir in remaining 1/2 cup soup mixture; cook 2 minutes on high. 3. Stir in cashews and coconut milk, and cook 1 minute on high. Taste. If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1-minute intervals, until rice is tender and chewy.
Nutrition Facts : Calories 236 calories
BUTTERNUT SQUASH RISOTTO
You are going to fall in love with this creamy butternut squash risotto.
Provided by Stephanie Manley
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Heat the chicken broth in a large pan along with the saffron threads to extract the color and flavor from the saffron. When the saffron has steeped to your satisfaction, remove the pan from the heat and set aside.
- In a large saucepan, sauté the butternut squash in butter for a few minutes. When the squash begins to brown, add the diced onion.
- When the onions have become translucent, add the rice and stir to coat with butter until all of the rice is shiny, and the rice turns white and chalky.
- Gradually add one cup of broth at a time, as well as the wine, until the liquid soaks into the rice. This should take about 20 to 25 minutes, until all of the broth and wine, if used, is incorporated. At this point, the mixture should be creamy.
- Add Parmesan and stir to incorporate. Taste the rice, and adjust the seasoning with salt and pepper. Parmesan is a little salty, so don't check for seasoning until after you've added the cheese. Let the risotto rest for a few minutes before serving.
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Protein 12 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1415 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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- Cut the butternut squash in half horizontally. Clean out all the seeds. (I use a spoon to scrape the seeds out).
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4.1/5 (51)Category Dinner, LunchCuisine ItalianTotal Time 30 mins
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- Preheat the oven to 200°C (390°F). When preparing the butternut squash, it's up to you if you want to peel the skin or not. I always leave it on since it'll soften in the oven and is perfectly edible. Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack).
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MICROWAVE BUTTERNUT SQUASH RISOTTO RECIPE BY CHEF.FOODIE ...
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MICROWAVE BUTTERNUT SQUASH RISOTTO RECIPE - FOOD NEWS
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