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
CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Provided by Abra Berens
Categories Risotto Squash Butternut Squash Vegan Olive Oil Paprika Onion Rice Wine Orange Dill Parsley #cook90 Vegetarian Dairy Free Wheat/Gluten-Free Dinner miso
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make the Squash Purée:
- Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
- Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
- Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
- Make the Risotto:
- Bring 8 cups water to a boil in a medium pot.
- Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
- Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
- Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
- Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
BUTTERNUT SQUASH RISOTTO
Sharing today, creamy, garlicky homemade butternut squash risotto for Italian restaurant-quality meatless dinner in comfort of your own home! Fall season may be a month away but I can see everyone going crazy for pumpkin and squash recipes. So, I decided to give you another reason to grab some butternut squash from Farmer's Market today.I'm so excited to share this recipe. You know, how risotto is treated as pricey Italian restaurant dish which you can never get right at home. I wanted to take that intimidation out of cooking risotto at home. Risotto is just like cooking any other rice. Only major difference is: to get that signature creamy risotto texture, it needs your attention rather than add to a pot and let it cook itself. So, if you never tried cooking risotto at home, this recipe is perfect place to start. I promise!And if you are risotto expert! Then I highly recommend trying this garlicky parmesan and sweet butternut squash risotto. In one sentence, this squash risotto is perfect way to get ready to welcome fall season!What is risotto all about?When I cooked risotto first time, I did some research to understand what's the deal. Why everyone think risotto is so hard to cook. So, based on my research, and a few authentic risottos I had in Italian eateries over the years... Here is what you all need to know.:1. Risotto is one pan creamy rice. Mostly rice used are Italian arborio rice or thick grain starchy rice which make risotto creamy.2. Instead of plain water, risotto gets flavor from fortified liquid such as chicken stock, shrimp stock or vegetable stock. 3. Like I mentioned earlier, risotto needs 15-18 minutes of your time to cook perfectly creamy. Stock is added... say 1/3 cup at a time to let rice absorb liquid and release it's starch as it cooks. Idea is to not let rice go dry at any time. If rice are left on it's own, these will soak up all liquid and creamy texture will be lost.So, to make this risotto. I start by sauteing aromatics.. Like onion, garlic and some spices for this squash risotto, then I add the diced squash and let it cook for sometime so that squash is slightly tender before rice are added.Speaking of squash, If you don't like to peel and slice a fresh squash... most grocery stores carry pre-diced butternut squash in fresh produce refrigerator section. Also, frozen squash is available all year round which cooks quicker than fresh butternut squash. Since it's almost squash season, you can even roast the whole squash and then peel skin off the tender cooked squash. Please note, a pre-cooked squash like roasted squash is best folded in last 5 minutes of cooking risotto or it will get very mushy and loose it's texture.Now, let's discuss dietary information.This risotto recipe is vegetarian, gluten free, and also packed potassium and folates from butternut squash. I added some butter and parmesan to it. Even though Parmesan really enhance the flavor of sweet butternut squash.. You can easily make it vegan by using vegan substitutes or skipping these two ingredients.Using seasonal fruits and veggies in main course meals bring us close to nature and gives opportunity to eat healthier and fresh. Like this Butternut Squash risotto is great way to welcome fall and enjoy some seasonal squash with family. What are you favorite ways to cook squash for dinner? Leave a comment below and let me know.Have a wonderful day ahead. -Savita x
Provided by Savita
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- In a sauce pan, bring vegetable stock to simmer and keep on medium low heat. Or microwave in heat-safe container and set near-by.
- In wide pan, melt 1 tbsp butter, add garlic, onion and saute until onions are soft (4-5 minutes). (Stir often and don't let garlic burn) Add chili flakes, and cumin powder (if using), then saute for 30 seconds.
- Add squash and cook on medium-high heat until it softens slightly. Add rice with 1 tbsp more butter. Mix well with veggies.
- Toast rice with veggies for about 2 minutes to toast the grains, then start adding stock 1/3 cup at a time. (don't let rice dry out, keep adding stock as needed.)
- Cook for 15-18 minutes or until rice are tender and creamy, and squash is well cooked. Mix in parmesan, and remaining butter. Taste and season with salt and black pepper. Fold in fresh chopped mint.
- Spoon into bowls and serve immediately.
CREAMY BUTTERNUT SQUASH RISOTTO
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
- In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
- Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
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- In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.
- Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.
- Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.
- Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.
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- Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.
- Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.
BUTTERNUT SQUASH RISOTTO WITH CHICKEN AND ARUGULA ...
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 708 per serving
- Roast the butternut squash cubes, tossed in approx 1 tbsp olive oil, at 400F for 30-40 minutes until tender and just starting to brown. This can either be done ahead or alongside the rest of the meal - just allow the squash to cook around 20mins before starting the rest.
- Heat remaining 1/2 tbsp oil and butter over medium heat. Soften onion 2-3 mins, add garlic, cook another 2-3 mins until onion starting to brown.
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3.5/5 (22)Total Time 28 minsServings 4Calories 326 per serving
- Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
- Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
- While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
RISOTTO WITH BUTTERNUT SQUASH, CHICKEN AND SAGE FOR # ...
From cookingchatfood.com
5/5 (1)Category MainCuisine ItalianTotal Time 1 hr
- Combine the chicken broth, water, and the 4 sage leaves, and bring to a boil. Add the butternut squash, and boil gently for about 8 minutes, until the squash begins to soften. Remove the squash with a slotted spoon, reserving the liquid. Set the squash aside and keep the liquid on low heat. Discard the 4 sage leaves.
- Melt the butter on medium heat in a nonreactive, nonstick pan. Add the onions and 1 tbsp sage, saute until onions soften, about 5 minutes. Stir in the the garlic, cook for another minute.
- Add the chicken and cook until it begins to turn white on the outside. Add the rice and stir for about 2 minutes, until the rice is thoroughly coated with butter.
- Begin ladling the liquid into the rice pan, about 1 cup at a time. After adding a cup of liquid, gently stir the rice frequently. When the cup of liquid has been absorbed, add another cup and repeat the process.
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4.5/5 (3)Total Time 50 minsServings 6-8
- Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
- Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add squash, and cook, stirring occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
- Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.
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- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray it with cooking spray. Set it aside.
- Add all of the ingredients for the roasted squash to a large zip top bag. Toss everything around until the squash is coated in the spices.
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- Peel and cut the butternut squash into small cubes (about 1/2-inch thick). Follow the video tutorial or go to How to Cut Butternut Squash.
- In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the squash on top in an even layer. Roast 30 to 35 minutes until tender and browned, turning once.
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