Butternut Squash Risotto With Sage Recipes

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BUTTERNUT SQUASH & SAGE RISOTTO



Butternut squash & sage risotto image

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

1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated

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



Butternut Squash Risotto With Sage image

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield 6-8 servings

Number Of Ingredients 9

1 medium butternut squash (about 1 pound)
About 24 sage leaves
Coarse sea salt and freshly ground pepper to taste
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano Reggiano, plus extra for garnish

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 RISOTTO WITH SAGE



Butternut Squash Risotto With Sage image

Provided by Moira Hodgson

Categories     dinner, quick, one pot, main course

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 9

1 medium butternut squash (about 1 pound)
About 24 sage leaves
Coarse sea salt and freshly ground pepper to taste
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Reggiano Parmesan, plus extra for garnish

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



Butternut Squash Risotto image

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

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

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 WITH SAGE



Butternut Squash Risotto With Sage image

Make and share this Butternut Squash Risotto With Sage recipe from Food.com.

Provided by katie in the UP

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 large butternut squash
1 (15 1/2 ounce) can chicken broth
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh sage
2 tablespoons olive oil
1 small onion, approx 3/4 cup chopped
2 cups arborio rice
1/3 cup white wine
1/2 cup parmesan cheese

Steps:

  • Cut enough squash into cubes to make 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
  • In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover. In a 5 qt dutch oven melt butter. Add squash chunks, pepper 2 tbls sage and salt. Cook covered stirring occasionally until squash is tender. Remove squash to a bowl.
  • In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage. Heat through.

Nutrition Facts : Calories 465.1, Fat 10, SaturatedFat 3.6, Cholesterol 12.4, Sodium 590.3, Carbohydrate 82.1, Fiber 7.1, Sugar 5.9, Protein 11.7

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

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

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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, SAGE AND HAZELNUT RISOTTO



Butternut Squash, Sage and Hazelnut Risotto image

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

5 1/2 cups vegetable stock or 5 1/2 cups canned broth
2 tablespoons unsalted butter
1 large onion, chopped
1 butternut squash, peeled and cubed
5 teaspoons chopped fresh sage or 1 teaspoon dried sage
1 1/2 cups arborio rice or 1 1/2 cups medium grain rice
1/2 cup dry white wine
1/3 cup freshly grated parmesan cheese
4 tablespoons hazelnuts, peeled, toasted and coarsely chopped
1 1/2 teaspoons fresh ground pepper
salt, to taste

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

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