WINTER RISOTTO - SPICY
Risotto is so versatile it really can be served for any occasion. Warm, comforting and even reasonably priced for large quanities for entertaining on a small budget. I found this recipe in our local paper and thought I would share. I hope you enjoy it as much as we do.
Provided by Bev I Am
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Pierce squash all over several times with sharp knife.
- Microwave on high for 1 minute.
- Peel, seed and cut squash into 1/2 inch cubes.
- Toss with 2 TBS olive oil, salt and pepper.
- Place on large cookie sheet.
- Roast till tender and just brown, about 25-30 minutes.
- Remove from oven and set aside.
- In medium skillet on low heat, cook sausage until brown on all sides.
- Remove from skillet, cool and slice into 1/4 inch coins.
- In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
- In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
- Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
- Add white wine and stir until it evaporates.
- Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
- Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
- At about 20 minutes, you should begin testing the risotto.
- It should be soft and creamy, but each grain should be slightly chewy in center.
- Once risotto reaches this stage, stop adding stock and turn off heat.
- Add butter, cheese, roasted squash and sausage.
- Mix well, cover and allow to sit 2 minutes.
- Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.
Nutrition Facts : Calories 818.1, Fat 42, SaturatedFat 14.4, Cholesterol 65.7, Sodium 1122.2, Carbohydrate 79.8, Fiber 5.3, Sugar 5.4, Protein 28.7
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
RISOTTO WITH SPICY SAUSAGE
Provided by Jeanne Silvestri
Categories Herb Onion Pork Rice Appetizer Side Quick & Easy Spring Bon Appétit Florida Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a first-course or side, 4 as main dish
Number Of Ingredients 7
Steps:
- Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.
WINTER WARMER HEARTY RISOTTO
This butternut squash, pea and sweetcorn risotto is a vegetarian one-pot that kids will love - a great way to get in 3 of their 5 a day
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the butternut squash, slice it in half, then scoop out and discard the seeds.
- Cut the flesh of the butternut squash into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the squash, and season with black pepper, and nutmeg or cinnamon. Transfer the squash to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.
- Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.
- In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.
- Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice.
- Gradually add the rest of the stock to the pan, a little at a time, stirring constantly, waiting until each addition of stock is absorbed before adding more. Do this until the rice is cooked through and creamy - you may not need all the stock. This should take 15-20 mins. Take the roasting tin out of the oven - the squash should be soft and cooked.
- Add the squash, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.
Nutrition Facts : Calories 705 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 131 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
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