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 RISOTTO WITH SAGE
Provided by Moira Hodgson
Categories dinner, quick, one pot, main course
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 9
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 one 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 a warm 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 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, SAGE AND HAZELNUT RISOTTO
This recipe is a favorite of mine taken from the Williams-Sonoma website. Toasted blanched almonds may be used instead of the hazelnuts.
Provided by ElmerDog
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
- In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.
- Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more.
- Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.
- To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.
Nutrition Facts : Calories 465.2, Fat 12, SaturatedFat 4.5, Cholesterol 21.7, Sodium 410.2, Carbohydrate 74.2, Fiber 6.5, Sugar 9.2, Protein 14.1
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
BUTTERNUT SQUASH RISOTTO
Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
- Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
- Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
- Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g
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BAKED BUTTERNUT SQUASH AND SAGE RISOTTO RECIPE
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Cuisine Italian RecipesTotal Time 1 hr 10 minsCategory Gorgonzola RecipesCalories 497 per serving
- Heat the oven to 170°C/ 150°C fan/gas 3½ and put in a shallow 1.5 litre ovenproof dish in to warm. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.
- Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.
- Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.
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