BAKED RISOTTO WITH WINTER SQUASH
This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.
Provided by David Tanis
Categories dinner, lunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
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
RISOTTO WITH ROASTED WINTER SQUASH
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
- Bring the stock to a simmer in a saucepan.
- Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
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
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
OVEN-BAKED RISOTTO
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
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.
SQUASH AND KALE RISOTTO
Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.
Provided by Sharon123
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vegetable stock to a boil and then reduce it to a simmer.
- Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
- Add more oil, if necessary, to prevent sticking.
- Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
- Add the wine, if using.
- When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
- Add the squash and the kale and stir.
- Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
- Add the nutmeg, lemon peel, and salt and pepper to taste.
- Remove the risotto from the heat, stir in the cheese, and serve immediately.
- Enjoy!
- Variations:.
- In addition to or in place of kale, add any of the following:.
- chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
- This is great served with fish or chicken!
Nutrition Facts : Calories 350.6, Fat 3.1, SaturatedFat 0.5, Sodium 26, Carbohydrate 73.5, Fiber 4.6, Sugar 3, Protein 7.5
WINTER SQUASH RISOTTO
Steps:
- Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will "toast" the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice "click." Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
- Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
- Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results
WINTER SQUASH RISOTTO
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
Provided by EatingWell Test Kitchen
Categories Vegetarian Thanksgiving Main Dish Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
- Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
- Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.
Nutrition Facts : Calories 405 calories, Carbohydrate 64.1 g, Cholesterol 8.6 mg, Fat 10.1 g, Fiber 4.9 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 1174.1 mg, Sugar 6.4 g
RISOTTO WITH WINTER VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
- Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
- Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.
RISOTTO WITH BUTTERNUT SQUASH AND ARUGULA
Every year my new years' resolution is to like a new food (my somewhat successful attempt at becoming a less picky eater). This year was winter squash, and let me tell you, this recipe made it super easy! *Make sure you use very flavorful broth, a weak broth will make a weak risotto.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For Squash:.
- Preheat oven to 450 degrees.
- 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 (you might actually need to do it a little longer).
- Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.
- For Risotto:.
- Start risotto after squash has been roasting 40 minutes:.
- Bring broth to a simmer and keep at a bare simmer, covered.
- Meanwhile, cook the onion in the 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 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).
- Serve risotto immediately, spooned over reserved squash slices.
Nutrition Facts : Calories 330.7, Fat 3.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 480.6, Carbohydrate 69.2, Fiber 6.6, Sugar 6.2, Protein 7.9
More about "risotto baked winter squash food"
WINTER SQUASH RISOTTO | COOK FOR YOUR LIFE
From cookforyourlife.org
3.9/5 (8)Estimated Reading Time 3 minsCategory MainsCalories 2521 per serving
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, sprinkle with salt and cook until it starts to soften, about 4 to 5 minutes. Add the pumpkin, stir to mix. Cover and sweat over a medium heat for 8 minutes, stirring from time to time, or until the pumpkin has started to soften.
- Add 4 cups of stock, bring to a boil and cover. Lower the heat and simmer for 15 minutes, or until the pumpkin is soft. Add the rice, stir to mix and cook for 15 minutes. The pumpkin will have disintegrated and the rice just al dente. Add a little extra stock if it looks very thick. Stir in the Parmesan. Taste for salt
- While the rice is cooking, melt the butter in a small pan or skillet over a low flame. Do this slowly for the best results. When the butter has stopped foaming and is clear with nut-brown residue, add the garlic and cook until it is just golden. Remove, and turn up the heat a notch and add the shredded sage leaves. Cook until just crisp, about 2 minutes. Reserve half the leaves.
- Stir the butter mixture into the rice. Cover and let sit for 2 minutes. Add a little extra warm stock if the risotto looks dry – it should be a little soupy. Serve immediately sprinkled with the reserved sage leaves and a chunk of Parmesan to grate over the top.
BUTTERNUT SQUASH RISOTTO | RICE RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 1 hr 35 minsCategory MainsCalories 729 per serving
- Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds.
- Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin).
WINTER SQUASH RISOTTO - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (4)Servings 4-6Cuisine ModernCategory Main Course
WARMING WINTER RISOTTO - BOSH!
From bosh.tv
10 BEST WINTER RISOTTO RECIPES - YUMMLY
From yummly.com
RISOTTO ALLA ZUCCA (WINTER SQUASH ... - CURIOUS CUISINIERE
From curiouscuisiniere.com
Estimated Reading Time 5 mins
- In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
- While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
- Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
WINTER SQUASH RISOTTO WITH RADICCHIO RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 333 per servingServings 4
- Cut squash in half lengthwise; discard the seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 50 minutes or until squash is tender. Cool. Peel squash; mash pulp. Set aside 1 cup pulp, reserving remaining pulp for another use.
- Bring water and broth to a simmer in a large saucepan. Keep warm over low heat. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add radicchio to Dutch oven; sauté 2 minutes or until wilted. Place radicchio in a bowl. Sprinkle with 1/8 teaspoon pepper. Melt butter in Dutch oven. Add onion; sauté 3 minutes or until lightly browned. Add rice; sauté 1 minute. Stir in wine and 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add 2 cups broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 15 minutes total). Stir in squash pulp. Repeat procedure with remaining 1 1/4 cups broth mixture (about 9 minutes total). Stir in radicchio mixture and half-and-half. Remove from heat; stir in cheese. Sprinkle with 1/8 teaspoon pepper.
SQUASH RISOTTO WITH TUSCAN KALE - RICARDO CUISINE
From ricardocuisine.com
5/5 (16)Category Main DishesServings 6Total Time 1 hr 10 mins
- In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
RICH RISOTTO WITH ROASTED WINTER SQUASH – EAT THE VEGAN ...
From eattheveganrainbow.com
Estimated Reading Time 5 mins
RISOTTO STYLE PASTA WITH PUMPKIN OR WINTER SQUASH – THE ...
From the-pasta-project.com
5/5 (17)Category Main CourseCuisine Campania, Italian, Mediterranean, NeapolitanCalories 390 per serving
WINTER RISOTTO - BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 20 minsServings 4
BAKED RISOTTO WITH CHICKEN THIGHS & WINTER SQUASH ...
From thebrookcook.wordpress.com
Estimated Reading Time 2 mins
RISOTTO WITH ROASTED WINTER SQUASH RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6
WINTER SQUASH AND CRANBERRY RISOTTO | OCEAN SPRAY®
From oceanspray.com
Servings 6Category Sauces Sides And Salads
WINTER SQUASH RISOTTO - EASY DIABETIC FRIENDLY RECIPES ...
From diabetesselfmanagement.com
5/5 Category Diabetic Side Dish Recipes, DinnerServings 4-6Calories 228 per serving
WINTER SQUASH RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
Servings 12
WINTER SQUASH RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr 5 mins
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME ...
WINTER BUTTERNUT SQUASH RISOTTO - THE BIKINI CHEF
From thebikinichef.com
Estimated Reading Time 3 mins
VEGAN BUTTERNUT SQUASH RISOTTO - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 144 per serving
WINTER SQUASH RISOTTO - THE VEGGIE TABLE
From theveggietable.com
Time 1 hourEstimated Reading Time 2 minsYield 4-6 servings
WINTER SQUASH RISOTTO - FOOD LION
From foodlion.com
BASIC BAKED RISOTTO - DONNA HAY
From donnahay.com.au
BAKED RISOTTO WITH WINTER SQUASH RECIPES
From tfrecipes.com
RISOTTO RECIPES | COOKING LIGHT
From cookinglight.com
RISOTTO WITH WINTER SQUASH & LEEKS | NEW ENTRY SUSTAINABLE ...
From nesfp.org
WINTER SQUASH WHOLE GRAIN RISOTTO | SALADMASTER RECIPES
From recipes.saladmaster.com
WINTER SQUASH AND KALE RISOTTO WITH PINE NUTS RECIPE
From foodreference.com
WINTER SQUASH & RISOTTO RECIPE - AN OFFICIAL 5 A DAY RECIPE
From foodreference.com
BAKED RISOTTO WITH WINTER SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH RISOTTO EPICURIOUS - ALL INFORMATION ...
From therecipes.info
HOW TO MAKE QUINOA RISOTTO WITH WINTER SQUASH & SWEET ...
From charlestonmag.com
WINTER SQUASH WHEAT BERRY RISOTTO - HEALTHYFOODFORLIVING ...
From healthyfoodforliving.com
RISOTTO WITH ROASTED WINTER SQUASH RECIPES
From tfrecipes.com
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