SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
BUTTERNUT SQUASH RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
RISOTTO WITH ZUCCHINI BLOSSOMS AND SAFFRON
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes.
- Add the rice and toast for a couple of minutes. Add the white wine and stir until creamy.
- Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally.
- To finish the risotto, stir in the butter and Parmesan cheese. Season with salt and pepper and serve.
SQUASH BLOSSOM RISOTTO
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Combine chicken stock and 2 1/2 cups water in a medium saucepan, place over medium-low heat, and bring to a simmer. Quarter each blossom lengthwise, and cut in half crosswise; set aside.
- Heat olive oil in another medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook until translucent, about 2 minutes. Add rice, and cook, stirring, until slightly opaque, about 2 minutes. Add wine, and cook, stirring constantly, until almost all the wine is absorbed, about 30 seconds.
- Add about 1/2 cup of the simmering stock to the rice, increase heat to medium high, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be nearly absorbed before adding the next.
- After about 10 minutes, add sliced squash; continue cooking, adding stock until rice is creamy looking and each grain is tender but slightly firm in the center. This process will take 15 to 20 minutes.
- Stir in the blossoms, butter, and Parmesan, and cook, stirring, for 1 minute. Remove from heat, stir in basil, adjust seasoning with salt and pepper, and serve immediately, garnished with basil sprigs.
LEMON RISOTTO WITH SUMMER SQUASH
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 7 grams
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
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
RISOTTO WITH SQUASH BLOSSOMS
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Risotto with Squash Blossoms
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer.
- Heat the olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
- Raise the heat to medium high. Add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes.
- Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot, but not smoking. Prepare batter, by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop six of the cooked squash blossoms, and gently combine with the cooked rice. Divide the risotto among four plates, and garnish with the remaining fried whole squash blossoms. Serve immediately.
More about "risotto with squash blossoms food"
RISOTTO WITH ZUCCHINI & PICKLED SQUASH BLOSSOMS - SHELBURNE …
From shelburnefarms.org
5 WAYS TO EAT SQUASH BLOSSOMS | THE KITCHN
From thekitchn.com
RISOTTO WITH SQUASH BLOSSOMS – RECIPES NETWORK
From recipenet.org
20 SIMPLE SQUASH BLOSSOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: SUMMER SQUASH RISOTTO | THE KITCHN
From thekitchn.com
ALICE WATERS’ SUMMER SQUASH AND SQUASH BLOSSOM RISOTTO
From blog.narrativefood.com
SQUASH BLOSSOM RISOTTO – HESTAN CULINARY
From hestanculinary.com
ZUCCHINI RISOTTO WITH STUFFED SQUASH BLOSSOMS - FOOD52
From food52.com
FARMER'S MARKET RISOTTO WITH SQUASH BLOSSOMS - JOANNE WEIR
From joanneweir.com
SQUASH BLOSSOM RISOTTO - JULS' KITCHEN
From en.julskitchen.com
RISOTTO STUFFED SQUASH BLOSSOMS | MARX FOODS BLOG
From marxfood.com
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From bonappetit.com
ZUCCHINI RISOTTO WITH SQUASH BLOSSOMS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
8 SQUASH BLOSSOM RECIPES TO MAKE WITH FRESH SUMMER PRODUCE
From allrecipes.com
ZUCCHINI AND SQUASH BLOSSOM RISOTTO - FEASTING ON ITALY
From feastingonitaly.com
THE MOST POPULAR RECIPES OF SEPTEMBER 2023 | BON APPéTIT
From bonappetit.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