BUTTERNUT SQUASH AND PANCETTA RISOTTO WITH SPICED BUTTER
Steps:
- For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
- For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
- For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.
- Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
- Turn the heat to high and add the white wine, simmer until mostly absorbed.
- Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
- Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
- Gently fold in the squash. Serve immediately.
- Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
- Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
- Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
- To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
- Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.
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
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
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 RISOTTO WITH PANCETTA
We love Risotto and my favorite part of this recipe's preparation is that it doesn't require constant stirring! This is a great side dish to a fall meal or could easily stand alone as a main course. You can omit the pancetta if you need to make it vegetarian or can't get pancetta. Though it definitely adds something to the dish and I've found that pancetta is more widely available lately.
Provided by Kristen Stewart
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475.
- Lightly coat large cookie sheet or jelly roll pan with cooking spray. Arrange squash in one layer. Bake until tender, turning once (~20 minutes total).
- Reduce oven temp to 325.
- Combine broth and water in a saucepan, bring to a simmer and keep warm over low heat.
- Cook pancetta over medium-high heat in a Dutch oven until crisp. Drain on paper towel and discard pan drippings. Reduce heat to medium, add onion and oil to pan, saute until onion is tender. Add garlic and saute another minute. Stir in rice and saute another minute. Stir in broth mixture, bring to a boil. Reduce heat and simmer uncovered for 10 minutes (do not stir!).
- Place pan in oven, bake at 325 for 15 minutes. Stir in the squash, pancetta, cheese, salt and pepper. Cover with a clean cloth and let stand for 10 minutes before serving.
Nutrition Facts : Calories 297.3, Fat 6.9, SaturatedFat 2.8, Cholesterol 11, Sodium 871.4, Carbohydrate 48.4, Fiber 4, Sugar 4.7, Protein 11.3
BUTTERNUT SQUASH AND PANCETTA RISOTTO
With the deep fall weather fully settled in, it's always a good idea to have some sort of squash on hand for simple, hearty dinners. This recipe was originally made to use up some leftover roasted butternut squash puree but has since remained a staple on regular rotation durin...
Provided by Vicky Tran
Categories Main Dishes
Time 1h30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Cut the butternut squash in half lengthwise and scoop out all seeds, lightly brush with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet, wrap well with aluminum foil and bake at 350°F for 1-1.5 hours until the squash is fork tender and cooked through. Scoop out the cooked flesh and mash roughly with a fork, you should have about 2 cups of it, set aside.
- Begin rendering the diced pancetta by placing it in a cold pan on medium heat. Cook until the pancetta has crisped and the fat has rendered out, approximately 8-10 minutes. Remove the pancetta using a slotted spoon and drain off the excess fat.
- In the same pan that the pancetta was rendered in, add in the olive oil as well as butter and melt. Add in the diced shallots and cook on medium low heat for 3-5 minutes until the shallots have softened and become translucent.
- Add in the arborio rice as well as a generous pinch of salt and cook until the arborio has toasted, approximately 2 minutes.
- Deglaze with the white wine, adding in another generous pinch of salt and cook until almost all of the wine has been absorbed. Add in the squash puree and mix to incorporate.
- Add in 1/2 of the warmed chicken stock, another pinch of kosher salt and cook until most of the stock has absorbed, stirring regularly. Continue this process of adding stock, seasoning, stirring and cooking until the risotto has reached an "al dente" stage. This should take approximately 20 minutes and you will go through most of the chicken stock.
- When the risotto has reached an al dente stage, add in the grated Parmigiano-Reggiano as well as 2/3 of the cooked pancetta. Adjust consistency as well as seasoning as necessary with additional stock and salt. The risotto should be velvety and smooth, not clumpy. Transfer to risotto bowls or plates, top with the remaining crisped pancetta as well as additional grated Parmigiano if desired and serve immediately.
RISOTTO WITH SQUASH AND PANCETTA
Categories Pork Rice Vegetable Appetizer Dinner Bacon Squash Butternut Squash Fall Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a first course
Number Of Ingredients 10
Steps:
- Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
- Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
- Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately
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
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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
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BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA RECIPE
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5/5 (607)Total Time 45 minsServings 8
- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
- In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
- Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
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