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.
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
More about "roasted squash risotto with wensleydale food"
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND …
Web Sep 23, 2022 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 amount of pepper and a …
From cookieandkate.com
From cookieandkate.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE RECIPE
Web Jun 25, 2021 Remove half the squash and puree or mash, and keep the rest warm in a very low oven until ready to serve. Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1-2 mins.
From recipecialist.com
From recipecialist.com
ROASTED BUTTERNUT SQUASH RISOTTO AND WENSLEYDALE …
Web 1. Heat oven gas mark 6/200C/180c fan. 2. Peel, deseed and chop the butternut squash into cubes, toss in the olive oil, sprinkle with a little salt and roast in oven for 15-20 mins …
From gransnet.com
Category Vegetarian recipesPrep Time 35 minsCook Time 40 mins
From gransnet.com
Category Vegetarian recipesPrep Time 35 minsCook Time 40 mins
ROASTED SQUASH RISOTTO WITH WENSLEYDALE | RECIPE | ROASTED …
Web May 27, 2014 - A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish, from BBC Good Food magazine. Pinterest. Today. Watch. Shop. Explore. …
From pinterest.com
From pinterest.com
BAKED RISOTTO WITH CHICKEN, MUSHROOMS & SQUASH - FOOD …
Web Feb 4, 2022 Remove risotto and tray of roasted squash from the oven. If the risotto is looking a little dry, add up to 120 mL warm chicken stock (you may need less), stirring …
From foodnetwork.ca
From foodnetwork.ca
RISOTTO - ROASTED SQUASH WITH WENSLEYDALE | MIKE | COPY ME THAT
Web Risotto - Roasted Squash with Wensleydale. bbcgoodfood.com Mike. loading... X. Ingredients. about 1kg/2lb 4oz peeled, deseeded squash , cubed; ... 300g risotto rice; …
From copymethat.com
From copymethat.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE | GOODFOOD …
Web Nov 30, 2012 Roasted Squash Risotto with Wensleydale. 2 lb. 4 oz. squash, peeled, deseeded, and cubed (or purchase 1¼ lbs. prepared) 1 tbs. olive oil 1 oz. pumpkin seeds …
From goodfoodforus.wordpress.com
From goodfoodforus.wordpress.com
EASY STOVE TOP SQUASH RISOTTO | FOODLAND ONTARIO
Web Add rice; cook, stirring, for 2 to 3 minutes. Stir in chicken broth, vinegar, thyme, sage, salt and pepper; bring to boil. Cover and reduce heat to medium-low; cook for 5 minutes. Stir …
From ontario.ca
From ontario.ca
ROASTED SQUASH RISOTTO WITH WENSLEYDALE - PINTEREST
Web Mar 7, 2012 - A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish, from BBC Good Food magazine.
From pinterest.com
From pinterest.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE RECIPE | EAT YOUR BOOKS
Web Save this Roasted squash risotto with Wensleydale recipe and more from BBC Good Food Magazine Home Cooking Series: Vegetarian Christmas (2011) to your own online …
From eatyourbooks.com
From eatyourbooks.com
ROASTED SQUASH RISOTTO RECIPE | HELLOFRESH
Web Season with pepper, then toss to coat. Roast squash in the middle the of oven, flipping halfway through, until tender and golden-brown, 20-22 min. 2. Meanwhile, add 3 cups …
From hellofresh.ca
From hellofresh.ca
ROASTED SQUASH RISOTTO WITH WENSLEYDALE RECIPES RECIPE
Web Food Recipes. Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; Events. Christmas Thanksgiving Spring Winter Summer Fall Search. ROASTED SQUASH …
From food-recipe.info
From food-recipe.info
ROASTED SQUASH RISOTTO WITH WENSLEYDALE RECIPE | EAT YOUR BOOKS
Web Save this Roasted squash risotto with Wensleydale recipe and more from BBC Good Food Magazine, December 2014 to your own online collection at EatYourBooks.com …
From eatyourbooks.com
From eatyourbooks.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE | RECIPE | BUTTERNUT …
Web May 14, 2016 - A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish, from BBC Good Food magazine.
From pinterest.co.uk
From pinterest.co.uk
BUTTERNUT SQUASH RISOTTO RECIPE - LOVE AND LEMONS
Web Instructions. In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 …
From loveandlemons.com
From loveandlemons.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE
Web Sep 18, 2020 - about 1kg/2lb 4oz peeled, deseeded squash , cubed - 1 tbsp olive oil - handful pumpkin seeds - 1 onion , chopped - 1 garlic clove , crushed - 25g butter - 300g …
From womenscorner.com.bd
From womenscorner.com.bd
WINTER SQUASH RISOTTO - EATINGWELL
Web Jun 19, 2020 Directions. 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 …
From eatingwell.com
From eatingwell.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE - PINTEREST
Web Oct 5, 2015 - A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish, from BBC Good Food magazine. Pinterest. Today. Explore. When autocomplete …
From pinterest.com
From pinterest.com
ROASTED SQUASH RISOTTO WITH WENSLEYDALE | RECIPE | BBC GOOD …
Web Apr 12, 2021 - A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish, from BBC Good Food magazine. Pinterest. Today. Watch. Explore. When …
From pinterest.com
From pinterest.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