Risotto With Roasted Winter Squash Recipes

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.

Steps:

• Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
• Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
• Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.

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

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread it 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 the liquid 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.

Steps:

• Peel and cut up squash into cubes.
• Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
• Bring stock to a simmer and set aside.
• Heat last tablespoon of olive oil and add diced onion and cook still soft.
• Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
• Add rice and cook until separated.
• Stir in one ladleful of warm stock and add sage. Keep adding stock as it is absorbed. Takes about 20-25 minutes.
• Taste and add seasoning if needed.
• Add remaining squash another 1/2 cup of stock for that creamy risotto look.
• Add parmesan and parsley and last add pepper.

Steps:

• Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
• Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
• In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
• Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
• Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

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.

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.

Steps:

• Preheat the oven to 425º F.
• Peel the squash, then dice it into ½ -inch cubes. This should yield about 4 cups of diced squash. Add the squash to a baking dish. Season it with the salt and pepper and drizzle it with the olive oil. Spread the cubes evenly and roast the squash for about 25 minutes or until the edges have started to caramelize, stirring occasionally. Remove from the oven and set aside. Because it shrinks during roasting, you should have about 2 cups roasted squash.
• While the squash is in the oven, prepare the other vegetables. Trim the leek, discarding most of the green part, but saving about two inches. Cut the leek lengthwise, wash it very well, then slice it into ¼-inch pieces. Cut the shallots from top to bottom, chop it into ribbons, and then into small ¼-inch pieces. Set them both aside.
• In a medium saucepan, bring the vegetable stock to a simmer, cover, and keep warm.
• While the vegetable stock is simmering, heat the olive oil over medium heat in a heavy-bottomed, wide, and shallow pan or skillet. Add the sage leaves and fry them for a minute or two, until crispy. Remove them with a slotted spoon and place them on a paper-lined dish.
• To the same skillet or pot, add the butter over medium heat and, once it is melted, add the leeks and the shallots, season with ½ tsp. of salt and freshly ground pepper. Cook for 5-6 minutes. Stir in the rice. Toast the rice stirring well for about 2 minutes, or, until the grains begin to become translucent around the edges.
• Next, add the wine and the thyme, and cook slowly until the wine is nearly all absorbed; about 2 minutes.
• Add one ladle of the hot stock to the skillet and cook, stirring occasionally, until the liquid is absorbed. Add another ladle of stock and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used and the rice is cooked, but still al dente. Remove the thyme leaves and discard. This process should take about 20 minutes.
• Once the rice is the desired texture, stir in the Parmesan cheese and the last tablespoon of butter. Fold in the roasted butternut squash. Taste the risotto to adjust for seasoning (this will depend on how salty your stock is). If the risotto is too thick, add a bit more hot stock, or, hot water. The consistency of a perfectly cooked risotto should not be thick and heavy, nor should it be "soupy". It should be "saucy", like a pudding, and it should slowly spread on the plate when you serve it in.
• To serve, spoon the risotto onto warmed plates, top with the toasted pine nuts, and serve immediately with extra Parmesan cheese on the side.

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).

Steps:

• Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
• Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
• Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
• Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.