Roasted Butternut Squash Risotto Food

BUTTERNUT SQUASH RISOTTO

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.

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Roast squash:
• Preheat oven to 450°F.
• 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.
• Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
• Start risotto after squash has been roasting 40 minutes:
• Bring broth to a simmer and keep at a bare simmer, covered.
• Meanwhile, cook onion in 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 squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
• Serve risotto immediately, spooned over reserved squash slices.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

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.

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
• Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
• Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
• Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

RISOTTO WITH ROASTED WINTER SQUASH

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.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

ROASTED BUTTERNUT ORANGE RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
• Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
• Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
• Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
• Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH RISOTTO WITH SPINACH AND TOASTED PINE NUTS

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
• Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
• While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside.
• Melt 3 tablespoons butter (or margarine) in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
• Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
• When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
• Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat oven to 450°F.
• Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
• In a saucepan bring broth and water to a simmer and keep at a bare simmer.
• In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
• Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.