Brown Rice Risotto With Winter Squash Recipes

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BROWN RICE AND VEGETABLE RISOTTO



Brown Rice and Vegetable Risotto image

While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available to you.

Provided by Carla

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

1 quart vegetable broth, or as needed
5 cups water, or as needed
½ pound asparagus, cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups short-grain brown rice
2 carrots, peeled and diced
2 zucchini, diced
½ cup green peas, thawed if frozen
⅔ cup grated Parmesan cheese
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
  • Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
  • Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
  • Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
  • Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.1 g, Cholesterol 12.9 mg, Fat 10.7 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 500.3 mg, Sugar 7 g

BROWN RICE RISOTTO WITH WINTER SQUASH



Brown Rice Risotto With Winter Squash image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc.
1/2 cup grated Parmesan, optional
1/2 cup chopped fresh basil or parsley

Steps:

  • Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
  • Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
  • Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
  • When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams

WINTER SQUASH RISOTTO



Winter Squash Risotto image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 13

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon
1 tablespoon extra virgin olive oil
3 shallots minced
2 cups Arborio rice
1/2 cups dry white wine
Freshly ground nutmeg
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese

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

ALFRED'S WINTER-SQUASH RISOTTO



Alfred's Winter-Squash Risotto image

Alfred Portale makes this spice- and herb-perfumed risotto at his Gotham Bar and Grill in New York City. At his restaurant, he uses double turkey stock in the risotto, but enriched chicken stock can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 24

20 large cloves garlic, unpeeled, preferably fresh heads that are firm and have no sprouts
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground white pepper
8 tablespoons (1 stick) unsalted butter, room temperature
4 tablespoons Roasted-Garlic Puree
2 teaspoons finely chopped chervil
1 teaspoon finely chopped marjoram
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Coarse salt and freshly ground white pepper
2 quarts Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
2 tablespoons extra-virgin olive oil
2 ounces slab bacon, preferably maple-smoked, cut into 1/2-inch dice
1 cup minced shallots or onions
1 pound Italian rice, preferably Vialone Nano or Arborio
1 teaspoon chopped fresh sage
1/4 teaspoon fresh thyme leaves
1/2 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground white pepper
3 tablespoons unsalted butter
1 large (2 pounds) butternut squash, peeled, seeded, and cut into 3/4-inch pieces
Coarse salt and freshly ground white pepper
2 teaspoons light-brown sugar

Steps:

  • To make the roasted-garlic puree: Preheat the oven to 325 degrees. Place the garlic in a small baking dish, and toss with the oil and 1 tablespoon water. Season with salt and pepper. Cover with aluminum foil; bake until the garlic is tender (squeeze one of the cloves to check), 25 to 35 minutes. Press garlic out of its skin into a bowl; mash with a fork. Set aside until ready to use.
  • To make the spiced butter: Combine the butter, chervil, marjoram, cinnamon, ginger, and reserved garlic puree in a small bowl, and season with salt and pepper. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.)
  • To make the caramelized squash: In a large saute pan, melt the butter over medium heat. Place the squash in a bowl, and season with salt and pepper. Add squash to pan; cook, stirring occasionally, until browned, about 6 minutes. Cover; cook until tender, about 5 minutes more.
  • Add the brown sugar; cook until squash has caramelized but still holds its shape, about 2 minutes. Set aside. (You may prepare the squash up to 1 hour in advance, and store, covered, at room temperature.)
  • To prepare the risotto: In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to a very low simmer.
  • In a large heavy-bottomed saucepan, heat the oil over medium heat. Add bacon, and cook until lightly browned, about 5 minutes. Add shallots, and cook, stirring often, until softened, about 3 minutes more.
  • Reduce the heat to medium low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes.
  • Add the wine, and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock has almost been completely absorbed by the rice.
  • Continue cooking and stirring, adding another 1 cup stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes.
  • Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately.

CREAMY BROWN RICE RISOTTO .



Creamy Brown Rice Risotto . image

I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle Times and credited to J.M. HIRSCH, AP Food Editor. Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."

Provided by Sharon123

Categories     Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 cup short grain brown rice (or brown sushi rice)
1/2 tablespoon olive oil
1 medium yellow onion, finely diced
12 ounces mixed mushrooms, thinly sliced
1/2 cup white wine
1 red bell pepper, cored and diced
1 1/2 cups vegetable broth, room temperature (or chicken broth)
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated parmesan cheese
sea salt
fresh ground black pepper, to taste
truffle oil (optional)

Steps:

  • In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
  • Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
  • In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
  • Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.

Nutrition Facts : Calories 284.2, Fat 6.7, SaturatedFat 2.7, Cholesterol 11, Sodium 198.2, Carbohydrate 41.4, Fiber 2.7, Sugar 3.2, Protein 9.1

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