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.
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
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.
EASY BUTTERNUT SQUASH RISOTTO
Simple and hearty butternut squash risotto dish.
Provided by Sara s
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
- Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
- Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 79.2 g, Cholesterol 7.2 mg, Fat 6.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 747.6 mg, Sugar 5.3 g
5-INGREDIENT SHRIMP RISOTTO
This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that's so bold, you'll never believe it only took 5 ingredients to make!
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
- Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
- Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
- Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
- Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
- Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
- Serve topped with the remaining lemon zest.
FRIED CORNMEAL SHRIMP WITH BUTTERNUT SQUASH RISOTTO
Provided by Jean Anderson
Categories Rice Parmesan Cornmeal Shrimp Butternut Squash White Wine Fall Bon Appétit
Yield Makes 6 first-course servings or 4 main-course servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Place shrimp, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.
- Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.
- Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes.
- Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.
- Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.
- Divide risotto among bowls. Top with shrimp and serve.
BUTTERNUT SQUASH RISOTTO WITH SHRIMP
Steps:
- Saute pancetta in heavy large saucepan over medium high heat until fat renders and pancetta is browned and almost crisp. using slotted spoon transfer to medium bowl. sprinkle shrimp with salt and pepper add to saucepan. saute until browned and just opaque in center, about 3 minutes. add to bowl with pancetta. add oil to same saucepan, then onion and garlic, cook until onion is translucent, stirring often about 5 minutes. add rice, stir 1 minutes. add hot broth, increase heat and bring to boil. add squash and sage, reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often about 15 minutes. stir in cream, shrimp and pancetta. season to taste with salt and pepper. transfer to large shallow bowl.
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- Preheat oven to 375°F. Toss 1 ¾ cup of the butternut squash with 2 tablespoons of olive oil and bake on a baking tray for 25 minutes, set aside.
- Combine remaining ¼ cup of raw butternut squash with 3 cups vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
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- Pulse on “chop” in two-second intervals until the butternut squash is made into “rice-like” bits. Remove from the food processor and set aside. It should make about 3 cups of “rice.”
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