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 AND SAGE RISOTTO
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pour the stock into a saucepan and keep on a slow simmer.
- Heat the oil in a large, heavy saucepan (three to four quarts). Add the pancetta, and saute over medium heat until it starts to brown. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown. Stir in the rice, and cook another minute or so.
- Add the wine and cook, stirring, until it is absorbed. Add the squash, the sugar, and a cup and a half of the simmering stock. Stir; then cover and cook about five minutes.
- Remove the lid. Stir in half the sage. Then begin to add the remaining stock about half a cup at a time, stirring constantly. After 15 minutes, when most of the stock has been added, the rice and squash should be tender. Season to taste with salt and pepper, and fold in the remaining sage.
- Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERNUT SQUASH RISOTTO WITH SAGE
Steps:
- Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and a cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
- Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
- Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
- Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
- After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in awarm bowl and garnish with extra cheese and sauteed sage leaves.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTERNUT SQUASH RISOTTO WITH TOASTED PUMPKIN SEEDS
I love risotto, but I don't love all of the fat and heaviness of the traditional recipe, so I found a more Southwestern flair that gives it a lot of big taste and richness with a whole lot less fat, and better fats. Perfect as a side dish to roasted or steamed meats or a Mexican or Spanish stewed meat. Risotto needs constant attention, so prepare something easy as a main dish or something that can be cooked earlier and left to stand, or put in the warmer.
Provided by The Jazz Chef
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
- Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
- Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
- Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
- Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
- Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 68.8 g, Cholesterol 10.1 mg, Fat 12.8 g, Fiber 4.7 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 1586.6 mg, Sugar 5.7 g
BUTTERNUT PUMPKIN AND SAGE RISOTTO BITES
Make and share this Butternut Pumpkin and Sage Risotto Bites recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 2h
Yield 45 bites
Number Of Ingredients 14
Steps:
- Chop the pumpkin into 1cm pieces.
- Heat oil and butter in a large pan.
- Add the onion and garlic, cook until onion is soft.
- Add rice, cook, stirring for 1 minute.
- Add pumpkin, stock and water; bring to the boil.
- Simmer, uncovered, over a low heat for about 35 minutes.
- Stir occasionally.
- You want all of the liquid to absorb and mixture to become thick.
- Remove from heat and stir in sage and parmesan.
- Spread mixture out onto an oven tray to cool.
- Roll tablespoons into balls, flatten slightly.
- Coat in flour, shaking away any excess.
- Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
- Drain on paper towels.
- Serve bites topped with a dollop of sour cream and garnished with fresh herbs.
Nutrition Facts : Calories 40.1, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.9, Sodium 17.2, Carbohydrate 6.2, Fiber 0.4, Sugar 0.4, Protein 0.8
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