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
BUTTERNUT SQUASH RISOTTO
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 368 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT SQUASH RISOTTO
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Provided by Andrea Longo Policella
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g
BUTTERNUT SQUASH AND VANILLA RISOTTO
Make and share this Butternut Squash and Vanilla Risotto recipe from Food.com.
Provided by MaxineCheeseburger
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot:.
- Simmer broth and vanilla.
- Add squash and simmer until tender (about 5 minutes).
- Remove squash and cover to keep warm, keep broth on low heat.
- In a separate pan:.
- Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
- Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
- When rice is toasted, add white wine and stir until almost evaporated.
- Add 1/2 cup of broth, stir until absorbed.
- Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
- When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
- Serve immediately and enjoy!
Nutrition Facts : Calories 287.1, Fat 5.7, SaturatedFat 3.2, Cholesterol 13.1, Sodium 650, Carbohydrate 48.3, Fiber 4, Sugar 4.1, Protein 8.8
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
SIMPLE BUTTERNUT SQUASH RISOTTO
This simple dish lets butternut squash shine in all its healthful deliciousness! If you have been intimidated by risotto, try this recipe. The key is the slow addition of the broth and the stirring. Relatively low in calories, this satisfies a desire for something warm, hearty, and creamy. Makes enough for four main dish servings, but can also be used as a side. (5 Weight Watchers points if split into four servings and not sprinkled with Parmesan)
Provided by InkysChef
Categories Rice
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375. Cut the neck off the squash, then split both the neck and body in half. Remove the seeds and stringy pulp. Spread with a bit of olive oil and sprinkle with salt. Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
- Allow to cool, then scoop out the flesh. You can mash the flesh for a heartier (but still creamy) texture, or puree it in a food processor.
- Place the chicken stock in a saucepan and warm.
- Heat a 3-4 quart saucepan over medium heat and add the remaining oil. Add the onion and cook until soft. Add rice and stir. Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed. Continue adding stock until you have used it all and the rice is soft. Add the squash and stir until heated through.
- Remove from heat, season with salt and pepper. Top with chopped fresh parsley or Parmesan cheese, if desired.
Nutrition Facts : Calories 482.6, Fat 13.6, SaturatedFat 2.3, Cholesterol 7.2, Sodium 355.2, Carbohydrate 81.2, Fiber 7.1, Sugar 10, Protein 12.1
RISOTTO WITH BUTTERNUT SQUASH AND WHITE BEANS
Known in Italian as 'Risotto con Zucca i Fagioli.' Steamed butternut squash folded into a creamy white bean risotto is the perfect flavorful dish for a weeknight or entertaining your favorite guests.
Provided by Parker Whittle
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
- Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
- Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
- Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 77.1 g, Cholesterol 7.2 mg, Fat 8.6 g, Fiber 6.7 g, Protein 11.2 g, SaturatedFat 1.5 g, Sodium 1013.1 mg, Sugar 5.7 g
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
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon. Mash the squash and set aside. Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
- Heat the butter in a heavy saucepan. Add the onion, cook slowly until translucent, then stir in the garlic. Add rice, cook, stirring a few minutes and add one cup of the stock.
- Cook over medium heat until the stock is absorbed. Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock. When the stock has been absorbed by the rice, add a half-cup of the stock. By this time the rice should be nearly tender.
- Gently fold in the diced squash and another half-cup of stock. Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste. Serve at once.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 547 milligrams, Sugar 4 grams, TransFat 0 grams
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