Mushroom And Butternut Squash Risotto Food

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MUSHROOM AND SPRING VEGETABLE RISOTTO



Mushroom and Spring Vegetable Risotto image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ounces pencil-thin asparagus
7 cups water
3 teaspoons kosher salt, plus 2 teaspoons for water
Freshly ground black pepper
1/2 cup unsalted butter
8 ounces mixed mushrooms, sliced
1 shallot, diced
1 1/2 cups Arborio rice
1/2 cup dry vermouth
3 to 4 generous sprigs fresh thyme or lemon thyme
1 to 2 teaspoons finely grated lemon zest
1/2 cup grated parmesan cheese
5 ounces (1 cup) frozen peas, thawed
2 tablespoons freshly squeezed lemon juice

Steps:

  • Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
  • Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
  • In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
  • When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH



Saffron Risotto with Butternut Squash image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

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.

INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS



Instant Pot® Butternut Squash Risotto with Mushrooms image

Easiest, no-fuss risotto in the Instant Pot®.

Provided by Cindy Spalding

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 medium white onion, chopped
4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
3 cloves garlic
2 cups Arborio rice
¼ cup dry white wine
2 cups vegetable broth
1 (8 ounce) package sliced portobello mushrooms
½ cup chopped red bell pepper
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
2 tablespoons chopped fresh flat-leaf parsley, or to taste
¼ cup grated Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
  • Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
  • Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 78.8 g, Cholesterol 2.9 mg, Fat 5.9 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 373.1 mg, Sugar 5.2 g

SHIITAKE & BUTTERNUT RISOTTO



Shiitake & Butternut Risotto image

I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. -Stephanie Campbell, Elk Grove, California

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12

1 cup cubed peeled butternut squash
2 teaspoons olive oil, divided
Dash salt
1-1/4 cups reduced-sodium chicken broth
2/3 cup sliced fresh shiitake mushrooms
2 tablespoons chopped onion
1 small garlic clove, minced
1/3 cup uncooked arborio rice
Dash pepper
1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon minced fresh sage

Steps:

  • Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat., Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.

Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

SIMPLE SQUASH RISOTTO



Simple squash risotto image

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

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted butter
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 bay leaf
1 tsp fresh thyme leaves, picked
140g risotto rice (we like carnaroli)
100ml white wine
50g parmesan (or vegetarian alternative), finely grated

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 AND MUSHROOM RISOTTO



Butternut Squash and Mushroom Risotto image

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

vegetable oil or canola oil
2 cups butternut squash, in 1/2 inch cubes
1 1/2 cups shiitake mushrooms, chopped small
1 tablespoon butter
1 tablespoon thyme
salt
pepper
olive oil
1 cup shallot, finely chopped
1/4 cup parsley, chopped (plus extra for garnish)
2 cups arborio rice
1 cup Chardonnay wine
4 cups chicken broth
2 tablespoons butter
1/8 cup romano cheese, finely grated

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

MUSHROOM AND SQUASH RISOTTO



Mushroom and Squash Risotto image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

1/2 ounce dried porcini mushrooms
1/2 pound shiitake mushrooms
1 bay leaf
1 cinnamon stick, broken in half
3 black peppercorns
Kosher salt
1 pound mixed mushrooms (such as oyster and cremini)
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
8 ounces butternut squash, peeled, seeded and diced
1/2 medium onion, finely chopped
2 cups arborio rice
1 cup dry white wine
1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving
1/2 cup chopped fresh parsley

Steps:

  • Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.
  • Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.
  • Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.
  • Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese.

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.

Provided by nrpelham

Categories     Rice

Time 1h40m

Yield 10 , 10 serving(s)

Number Of Ingredients 14

3 ounces shiitake mushrooms, dried and sliced
4 cups water
4 cups butternut squash, cubed
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups arborio rice
1 cup dry white wine
4 ounces gorgonzola, crumbled
salt & fresh ground pepper
1/2 cup fresh flat-leaf parsley, chopped

Steps:

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

Nutrition Facts : Calories 349.3, Fat 9.9, SaturatedFat 4.8, Cholesterol 17.7, Sodium 199.8, Carbohydrate 53.2, Fiber 3.8, Sugar 2.8, Protein 8.4

VEGETARIAN MUSHROOM AND BUTTERNUT SQUASH RISOTTO



Vegetarian Mushroom and Butternut Squash Risotto image

I made this today for my in laws served with souvlaki. I didn't eat the souvlaki because I'm vegan, but I did eat a sneaky bit of risotto. It can be veganised with vegan cream and vegan Parmesan. They loved it!

Provided by cakeinmyface

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

500 g butternut squash
250 g mushrooms, thickly sliced
1 green chili, chopped finely
3 medium onions, finely chopped
100 g parmesan cheese
2 liters vegetable stock
2 tablespoons cream
2 teaspoons sage
salt and pepper
500 g arborio rice
1 green pepper
250 ml white wine
3 garlic cloves, minced
2 ounces butter
1 tablespoon olive oil

Steps:

  • Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit.
  • Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli.
  • When soft and translucent, tip into a casserole dish and add the mashed butternut squash.
  • Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed.
  • Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes.
  • Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.

Nutrition Facts : Calories 583.3, Fat 17, SaturatedFat 9.2, Cholesterol 40.5, Sodium 321.7, Carbohydrate 86.4, Fiber 5.6, Sugar 6.1, Protein 14.7

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO



Barefoot Contessa's Butternut Squash Risotto image

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

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

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.

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From thymeforcookingblog.com


WILD MUSHROOM AND BUTTERNUT SQUASH RISOTTO - THE COOK'S COOK
1. To make the risotto, heat the mushroom stock in a large pot and bring to a simmer. Cover and keep hot. Add the bacon fat to a large, deep skillet or Dutch oven and sauté onion, shallot, …
From thecookscook.com


MUSHROOM AND BUTTERNUT SQUASH RISOTTO | RECIPE | BUTTERNUT …
May 13, 2020 - Get Mushroom and Butternut Squash Risotto Recipe from Food Network. May 13, 2020 - Get Mushroom and Butternut Squash Risotto Recipe from Food Network . May …
From pinterest.com.au


MUSHROOM AND ROASTED BUTTERNUT SQUASH RISOTTO RECIPE
Recipes; Mushroom and Roasted Butternut Squash Risotto; Mushroom and Roasted Butternut Squash Risotto. Rating: 4 stars. 4 Ratings. 5 star values: 3 4 star values: 0 3 star …
From myrecipes.com


BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS - SAVORY TOOTH
Add butternut squash, salt, and pepper. Cook uncovered for 15 minutes, stirring occasionally. Add mushrooms and garlic to pan, sautéing for a few minutes. Simmer: Add rice …
From savorytooth.com


MUSHROOM AND BUTTERNUT SQUASH RISOTTO RECIPE - EAT SMARTER USA
Preparation steps. 1. Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. 2. Dice the squash and add to the pan. Cook for 10 minutes or until …
From eatsmarter.com


BUTTERNUT AND MUSHROOM RISOTTO - ANNE'S KITCHEN
Butternut and Mushroom Risotto. An autumnal risotto made with woody mushrooms and sweet butternut squash. Perfect for when the days grow colder and you …
From anneskitchen.lu


WILD MUSHROOM AND BUTTERNUT SQUASH RISOTTO - DAL GIARDINO
Place squash on the baking sheet, drizzle with 1½ tablespoon olive oil and ¼ teaspoon salt. Arrange in a single layer and bake for 20 minutes or until lightly browned and tender, stirring …
From dalgiardino.com


MUSHROOM AND BUTTERNUT SQUASH RISOTTO | PUNCHFORK
3 cups low-sodium chicken broth; 1/4 cup dried porcini mushrooms; 3 tablespoons extra-virgin olive oil; 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 …
From punchfork.com


BUTTERNUT SQUASH RISOTTO – FOOD WHAT WE LOVE
Heat up the oven to 200 degrees Celsius. Remove the seed and cut the rest of the butternut into chunks and place them onto a baking tray lined with parchment paper. Sprinkle the top with …
From foodwhatwelove.com


SQUASH, SAGE & MUSHROOM RISOTTO (VEGAN) - TANIA
Preheat the oven to 180C Fan/200C/400F/Gas Mark 6 & line a roasting tray with parchment paper. Place the diced butternut squash in the tray, drizzle with olive oil, sprinkle …
From fitfoodienutter.com


MUSHROOM AND BUTTERNUT SQUASH RISOTTO RECIPE - FOOD NEWS
Butternut Squash and Mushroom Risotto. 8 hours ago. by Six Vegan Sisters. Warm up with this creamy, dairy-free winter risotto. Ingredients. Although risotto can be tedious, it is SO …
From foodnewsnews.com


BUTTERNUT SQUASH AND MUSHROOM RISOTTO - KYLE'S KRAZY KITCHEN
For Butternut Squash and Mushroom Risotto, you need the Butternut Squash. I peeled the small one that I had (be sure to peel it down to the dark orange part to be sure that …
From kyleskrazykitchen.com


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous …
From cookieandkate.com


BUTTERNUT SQUASH AND PORCINI MUSHROOM RISOTTO - RUNNING TO THE …
Instructions. In a small bowl, combine the dried porcini mushrooms and the warm water. Let soak for about 15 minutes. Squeeze the excess water from the mushrooms, saving …
From runningtothekitchen.com


BUTTERNUT SQUASH, MUSHROOM AND TARRAGON RISOTTO | RECIPE
Step 2 / 8. 2 tsp mixed herbs. olive oil. Roasting Tray. Add the cubes of squash to a grease proof paper lined roasting tin or tray. Drizzle with olive oil and sprinkle with the mixed herbs. Leave …
From kitchenstories.com


BUTTERNUT SQUASH AND MUSHROOM RISOTTO - JERSEY GIRL COOKS
Saute the onions and butternut squash until they start to brown. Add the mushrooms and garlic; cover and saute for 15 more minutes on low heat. Add the rice and …
From jerseygirlcooks.com


BUTTERNUT SQUASH AND MUSHROOM RISOTTO – GREAT HEALTHY RECIPE
Place the risotto pan on a low heat on the cooker and add the olive oil, butter and garlic. Stir continuously until all the butter has melted. Add the butternut squash, onion and …
From thinkingslimmer.com


BUTTERNUT SQUASH AND MUSHROOM RISOTTO; ASILAH - THYME FOR …
Heat chicken stock and keep hot over low heat. In medium sauce pan heat butter / oil; add 1/2 of the onion and sauté until transparent. Add rice and sauté, stirring, for 1 – 2 …
From thymeforcookingblog.com


BUTTERNUT SQUASH RISOTTO WITH CARAMELIZED ONIONS AND MUSHROOMS
Place in the oven, and roast for 20-25 minutes, until browned and tender. Remove from the oven, let cool slightly. Prepare the onions and mushrooms. While rice and butternut …
From thesugarandsaltco.com


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