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
MUSHROOM AND BUTTERNUT SQUASH RISOTTO
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
- Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
WINTER SQUASH GRATIN WITH MUSHROOMS
I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.
Provided by Rick Martinez
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
- Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
- Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
- Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.
MUSHROOM AND SQUASH RISOTTO
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
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 MUSHROOM RISOTTO
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
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
WINTER SQUASH RISOTTO W/MUSHROOM
This is from eating well.com. I keep my recipes here so I need to do this in order to find it for my own use.
Provided by Nado2003
Categories Rice
Time 1h
Yield 4 serving(s)
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 446.6, Fat 11.8, SaturatedFat 3.4, Cholesterol 7.2, Sodium 560.5, Carbohydrate 68.4, Fiber 5.1, Sugar 5.9, Protein 15.5
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
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
More about "winter squash risotto wmushroom food"
BUTTERNUT SQUASH AND MUSHROOM RISOTTO - CASUAL …
From casualfoodist.com
BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS RECIPE …
From food52.com
BUTTERNUT SQUASH RISOTTO WITH SAUTéED MUSHROOMS
From delscookingtwist.com
WINTER SQUASH RISOTTO WITH WALNUTS AND FRIED SAGE …
From latimes.com
BUTTERNUT SQUASH MUSHROOM RISOTTO | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
5/5 (25)Total Time 50 minsCategory Main Course, Side DishPublished Dec 3, 2021
WINTER SQUASH AND OYSTER MUSHROOM RISOTTO WITH SQUASH PUREE
From savourcalgary.ca
ACORN SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - FRESH OFF THE GRID
From freshoffthegrid.com
PILAR VALDES' QUINOA RISOTTO WITH WINTER SQUASH, HERBS AND SEARED …
From thedrewbarrymoreshow.com
WINTER SQUASH AND MUSHROOM RISOTTO - FLATHEAD BEACON
From flatheadbeacon.com
WINTER SQUASH RISOTTO WITH ALPINE CHEESE AND SAUTEED SHIITAKE …
From pbs.org
RISOTTO ALLA ZUCCA (WINTER SQUASH RISOTTO) • CURIOUS CUISINIERE
From curiouscuisiniere.com
SQUASH MUSHROOM RISOTTO RECIPE - FOOD.COM
From food.com
WINTER SQUASH AND WILD MUSHROOM RISOTTO – TIM'S FOOD OBSESSION
From timsfoodobsession.com
100 WINTER SQUASH RECIPES | TASTE OF HOME
From tasteofhome.com
WINTER SQUASH RISOTTO WITH SHIITAKE MUSHROOMS – MOVEABLE FEAST
From moveablefeast.relish.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