Butternut Pumpkin Risotto Recipes

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

CREAMY BAKED PUMPKIN RISOTTO

Steps:

• Heat oven to 400 degrees F and arrange a rack in the middle.
• Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
• Remove from oven, stir in remaining ingredients, season to taste and serve.

BUTTERNUT SQUASH & SAGE RISOTTO

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.

BUTTERNUT SQUASH RISOTTO

Steps:

• Cut the stick of butter in half. Melt half in a large, heavy saucepan. Peel and slice the onions thinly, and add to the melted butter. Saute gently for approximately 15 minutes, stirring occasionally, until the onions begin to soften.
• Meanwhile, peel the squash or pumpkin, and roughly chop into small pieces, discarding the fibrous part surrounding the seeds. You should have between 2 and 3 cups of the vegetable. Add the squash to the onions, and stir well. Cover and cook for at least 5 minutes, or until the squash is soft enough to be broken up with spoon. If it starts to scorch, add a little water.
• While the squash is cooking, bring 6 cups of water to a rolling boil. Add salt if desired. Reduce heat to very low until the water barely simmers.
• Add the rice to the squash and onions, and stir to mix well. Add a ladle or two of simmering water to the rice and stir. As soon as the rice has absorbed the water, add more, and continue adding simmering water, ladleful by ladleful, stirring continuously. There should always be liquid visible in the pan. Do not add all the water at once, since this will produce boiled rice rather than risotto. The rice is done when it is al dente, with a bit of a bite in the center. Each grain should be well-coated with brilliant yellow stock, which should be dense and rather syrupy-looking. The risotto should be thick enough to eat with fork.
• When rice is cooked, remove from the heat, and immediately stir in remaining butter, freshly ground black pepper if desired, and the Parmigiano-Reggiano cheese. Serve immediately, and pass more cheese at the table.

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH RISOTTO WITH TOASTED PUMPKIN SEEDS

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.

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

BUTTERNUT PUMPKIN AND SAGE RISOTTO BITES

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.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

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!