Curried Butternut Squash Risotto Recipes

BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once., In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed., Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

Steps:

• Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
• As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
• Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
• As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
• Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
• Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.

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.

CURRIED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400°F. Line a small roasting pan with aluminum foil.
• Set a small, dry skillet over medium heat and add the pistachios, toasting them while stirring or shaking the pan frequently, until they have browned evenly, 3 to 4 minutes. Immediately transfer them to a plate to cool, then coarsely chop.
• Return the skillet to the stovetop over medium-low heat and add the coconut flakes. Toast them until they are light brown and fragrant, stirring often to prevent burning, 3 to 4 minutes. Immediately transfer them to a plate to cool.
• Season the squash lightly with salt and pepper, and place it cut side up in the prepared roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, until the squash is tender enough to be pierced easily with a fork. (Alternatively, microwave it on High, uncovered, for 4 to 6 minutes, until tender.) Let it cool, then scoop out the flesh and mash it with a fork; you should have about 1/2 cup.
• Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat. Decrease the heat to low and cover.
• Heat the remaining 1 teaspoon of oil in a small, heavy saucepan over medium heat. Stir in the curry powder and cook until it is fragrant and sizzling, about 30 seconds. Add the shallot and garlic and cook, stirring occasionally, until they are slightly soft, 3 to 4 minutes. Toss in the rice and cook, stirring until the grains are evenly coated, 1 to 2 minutes. Pour in 1/4 cup of the hot broth and cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4-cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente (still slightly firm to the bite inside the rice grain). Add the butternut squash. Cook for few minutes, until the rice is tender but not mushy, adding some of the remaining broth to keep the risotto moist but not soupy.
• When the rice is done to your liking, stir in the butter, taste, and add salt if necessary. Transfer to a shallow bowl, sprinkle with the pistachios and coconut, and eat while the risotto is hot.

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.