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
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
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
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
BUTTERNUT SQUASH RISOTTO WITH PARMESAN
Looking for a simply delicious risotto recipe? You must try our recipe for Butternut Squash Risotto with Parmesan. You won't be disappointed - and that's a promise!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until tender.
- Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
- Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
- Add squash to rice mixture; mix well. Stir in cheese.
Nutrition Facts : Calories 380, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 69 g, Fiber 3 g, Sugar 4 g, Protein 8 g
BUTTERNUT SQUASH RISOTTO
Steps:
- In a small saucepan, heat chicken broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.
- Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.
- Coat inside of Champagne glasses with nonstick spray. Fill with squash risotto, pack in tightly and level off top. Allow to cool. Turn glass upside down onto serving dish and carefully remove glass. Serve garnished with chopped parsley.
SIMPLE BUTTERNUT SQUASH RISOTTO
This simple dish lets butternut squash shine in all its healthful deliciousness! If you have been intimidated by risotto, try this recipe. The key is the slow addition of the broth and the stirring. Relatively low in calories, this satisfies a desire for something warm, hearty, and creamy. Makes enough for four main dish servings, but can also be used as a side. (5 Weight Watchers points if split into four servings and not sprinkled with Parmesan)
Provided by InkysChef
Categories Rice
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375. Cut the neck off the squash, then split both the neck and body in half. Remove the seeds and stringy pulp. Spread with a bit of olive oil and sprinkle with salt. Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
- Allow to cool, then scoop out the flesh. You can mash the flesh for a heartier (but still creamy) texture, or puree it in a food processor.
- Place the chicken stock in a saucepan and warm.
- Heat a 3-4 quart saucepan over medium heat and add the remaining oil. Add the onion and cook until soft. Add rice and stir. Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed. Continue adding stock until you have used it all and the rice is soft. Add the squash and stir until heated through.
- Remove from heat, season with salt and pepper. Top with chopped fresh parsley or Parmesan cheese, if desired.
Nutrition Facts : Calories 482.6, Fat 13.6, SaturatedFat 2.3, Cholesterol 7.2, Sodium 355.2, Carbohydrate 81.2, Fiber 7.1, Sugar 10, Protein 12.1
BUTTERNUT SQUASH RISOTTO
Categories Rice Vegetable Side Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
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.
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
- Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
- Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
- Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
- Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
- Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
- Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
- Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
- Add the butternut squash and stir to incorporate.
- Serve immediately with fried sage for garnish.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
ROAST GARLIC & BUTTERNUT SQUASH RISOTTO
Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Perfect dinner party food, with salad on the side
Provided by Amrita Lal & Kym McAdam
Categories Dinner
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle 1 tbsp olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the garlic and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.
- Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and fry the onion for 10 mins, or until soft and translucent.
- Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.
- Squeeze the roasted garlic from its skins and stir into the roasted squash. Discard the rosemary sprigs. Gently fold the squash into the risotto, scraping any roasting oils into the pan. Stir in the remaining 1 tbsp butter, then scatter with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.
Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
More about "butternut squash risotto with parmesan recipes"
HOW TO MAKE BUTTERNUT SQUASH RISOTTO - DELISH
From delish.com
5/5 (6)Calories 327 per serving
BUTTERNUT SQUASH AND PARMESAN RISOTTO | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 25 minsCuisine FusionCalories 511 per serving
PREMIUM VEGETABLE SIDES – BUTTERNUT SQUASH RISOTTO
From alexiafoods.com
BUTTERNUT SQUASH RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
LEMON PARMESAN RISOTTO WITH ROASTED BUTTERNUT SQUASH
From deliciouslittlebites.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA - FOOD
From foodandwine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RISOTTO WITH BUTTERNUT SQUASH AND PARMESAN RECIPE
From sargento.com
Servings 4Calories 420 per servingCategory Dinner
BUTTERNUT SQUASH RISOTTO WITH PARMESAN - RECIPESCHOICE
From recipeschoice.com
BUTTERNUT SQUASH RISOTTO WITH THYME - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ROASTED BUTTERNUT SQUASH RISOTTO - JUST A TASTE
From justataste.com
BUTTERNUT SQUASH AND PARMESAN RISOTTO RECIPE
From momtastic.com
BUTTERNUT SQUASH RISOTTO - SKINNYTASTE
From skinnytaste.com
BUTTERNUT SQUASH RISOTTO - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
PAN SEARED BUTTERNUT SQUASH - THERESCIPES.INFO
From therecipes.info
BUTTERNUT PARMESAN RISOTTO - THE BAKER CHICK
From thebakerchick.com
BUTTERNUT SQUASH RISOTTO RECIPE (WITH BASIL AND PARMESAN)
From kyleecooks.com
BUTTERNUT SQUASH RISOTTO - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
BUTTERNUT SQUASH RISOTTO - COOKING FOR MY SOUL
From cookingformysoul.com
SHORTCUT BUTTERNUT SQUASH RISOTTO - YUMMY TODDLER FOOD
From yummytoddlerfood.com
BUTTERNUT SQUASH RISOTTO - GATHERING DREAMS
From gatheringdreams.com
BUTTERNUT SQUASH RISOTTO WITH PARMESAN CHEESE - CAROLINA GIRL …
From carolinagirlcooks.com
BUTTERNUT SQUASH RISOTTO - COOKING WITH CARLEE
From cookingwithcarlee.com
CREAMY BUTTERNUT SQUASH RISOTTO! - WELL SEASONED STUDIO
From wellseasonedstudio.com
BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO ALLA ZUCCA)
From 2sistersrecipes.com
FOODIE FRIDAYS: BUTTERNUT SQUASH RISOTTO WITH PARMESAN AND PEAS
From thecuriousplate.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH RISOTTO – FOOD WHAT WE LOVE
From foodwhatwelove.com
RISOTTO ALLA ZUCCA {BUTTERNUT SQUASH RISOTTO} - THE BUSY BAKER
From thebusybaker.ca
BUTTERNUT SQUASH RISOTTO - SPEND WITH PENNIES
From spendwithpennies.com
EASY BUTTERNUT SQUASH RISOTTO (1 PAN, 30 MINUTES) - LIVE EAT LEARN
From liveeatlearn.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - GOURMET GARDEN
From gourmetgarden.com
BUTTERNUT SQUASH & PARMESAN FARRO RISOTTO - WINE A LITTLE, COOK A …
From winealittlecookalot.com
ROASTED BUTTERNUT SQUASH & PARMESAN RISOTTO - ZEN & SPICE
From zenandspice.com
BUTTERNUT SQUASH RISOTTO WITH PARMESAN AND PARSLEY
From annamagazine.ca
HOW TO COOK BUTTERNUT SQUASH WHOLE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH PARMESAN RISOTTO - FURTHER FOOD
From furtherfood.com
You'll also love