Butternut Squash Risotto Ala Ina Recipes

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

Steps:

• Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
• Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
• Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
• About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
• Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• You should have about 6 cups.
• Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Roast for 25 to 30 minutes, tossing once, until very tender.
• Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan.
• Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock.
• Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE

Steps:

• Add 2 tablespoons of butter to the PC and melt over medium heat.
• Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
• Pour off all but 2 tablespoons of the fat.
• Add the rice and cook, stirring often, until well coated about 2 minutes.
• Add the wine and bring to a boil.
• Stir in the stock, salt & pepper.
• Lock the lid in place. Bring to high pressure.
• Cook for 6 minutes.
• Remove from heat and quick release the pressure.
• Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
• Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
• Season with nutmeg, add additional salt & pepper to your taste.

INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
• Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
• Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

RISOTTO WITH SUNCHOKES, BUTTERNUT SQUASH, AND GORGONZOLA

Steps:

• Warm broth in a saucepan over low heat.
• Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
• Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
• Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

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.

BUTTERNUT SQUASH AND BACON RISOTTO

Steps:

• Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
• Remove from the oven and let cool.
• Chop coarsely and set aside.
• Peel the squash and cut lengthwise into 8 wedges.
• Scoop out the seeds and discard, then cut crosswise into thin slices.
• In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
• Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
• Season to taste with salt and pepper and set aside.
• In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
• In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
• Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
• Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
• Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
• When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
• Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
• When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
• Season to taste with salt and pepper.
• Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.

BUTTERNUT AND FETA RISOTTO

Steps:

• Preheat the oven to 400°F
• Coat the whole garlic cloves and squash well in the olive oil and thyme. Roast for about 25 minutes, turning everything over once. Take the garlic out of its papery skin but leave it whole. Throw away the thyme.
• Meanwhile, heat the stock in a saucepan until it is simmering, then leave it over low heat. Melt the butter in a large, deep, heavy-based frying pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low ad stir well to coat all the grains of rice in the butter.
• Add the wine (or lemon water) to the rice, turn the heat up to medium and cook, stirring the rice, until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch. This is what gives risotto a creamy consistency.
• Once all the stock is added, taste the rice to see if it is al dente (slightly firm). It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different. If the rice is not yet cooked and you have run out of stock, use water. Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.
• Taste the risotto and add seasoning if it needs it.
• Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Serve with grated Parmesan.

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH RISOTTO

Steps:

• In a medium saucepan, combine 6 cups water and 1/2 teaspoon salt. Bring to a boil. Add the diced squash and blanch 5 minutes. Transfer squash to ice water, drain and refrigerate.
• In a large, heavy skillet over low heat, warm olive oil and add onions. Saute onions until translucent, about 5 minutes; do not brown. Add rice, stir and saute 4 to 5 minutes. Add the wine, 1/2 teaspoon salt and white pepper. Stir slowly with a wooden spoon. After the wine has been absorbed, add 1 cup chicken stock. Stir gently until the stock has been absorbed. Remove pan from heat.
• Brush a baking sheet with oil, and quickly spread the risotto on the sheet in an even layer. Cover with waxed paper, and refrigerate for up to 24 hours.
• To serve, remove the risotto from the refrigerator 20 minutes before finishing the dish. In a medium saucepan, combine the squash with 1 tablespoon butter, and reheat gently. In a small saucepan, bring the 2 remaining cups of chicken stock to a simmer. Place a large saute pan or skillet over low heat. Add 1 tablespoon butter. Add risotto, and stir to loosen the grains. Add 1 cup chicken stock, and stir until entirely absorbed. Add the remaining cup of stock, and repeat.
• When the risotto is chewy yet fully cooked, add the hot squash. Gently toss to combine, and then add the 2 remaining tablespoons butter, Parmesan cheese and cream. Stir, add the sage and season with salt and pepper to taste. Serve immediately.

BUTTERNUT SQUASH AND VANILLA RISOTTO

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!

BUTTERNUT SQUASH RISOTTO ALA INA

Steps:

• Directions Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.