DA FIORE'S BUTTERNUT SQUASH RISOTTO
The Da Fiore restaurant in Venice, Italy, is internationally known for its exceptional food. This delicious butternut squash risotto courtesy of chef and owner Mara Martin, and her son, Damiano, author of "The Da Fiore Cookbook: Recipes from Venice's Best Restaurant."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Cut squash lengthwise, and scoop out the seeds and fibers. Cut each half into 4 pieces. Using a knife or mandoline, slice squash pieces 1/8 inch thick. Set aside.
- In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes. Add squash, season with salt, and add enough water to cover. Cook, simmering, until squash easily breaks apart, about 20 minutes. Stir in rice, then add a cup of broth. Bring to a boil, and cook, stirring often, for 8 minutes, adding one cup of broth at a time, as necessary; the rice should almost completely absorb the broth between additions.
- Add cheese, stirring to incorporate, then continue cooking, adding broth as necessary, until rice is al dente and mixture moist but not watery, about 8 minutes more. Remove the pan from the heat. Stir in butter, and adjust the seasoning with salt, if necessary. Divide risotto between 6 serving plates, and drizzle with vinegar. Serve immediately.
BUTTERNUT SQUASH RISOTTO
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon. Mash the squash and set aside. Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
- Heat the butter in a heavy saucepan. Add the onion, cook slowly until translucent, then stir in the garlic. Add rice, cook, stirring a few minutes and add one cup of the stock.
- Cook over medium heat until the stock is absorbed. Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock. When the stock has been absorbed by the rice, add a half-cup of the stock. By this time the rice should be nearly tender.
- Gently fold in the diced squash and another half-cup of stock. Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste. Serve at once.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 547 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH, OLIVE AND PARMESAN RISOTTO
Lindsay® Pimiento Stuffed Spanish Olives brighten the mellow tones of roasted butternut squash and parmesan cheese risotto for an unforgettable flavorful combination. Freshly grated parmesan cheese and Italian parsley round out the flavors for a perfect finish.
Provided by Allrecipes Member
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. chop flesh; set aside.
- Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 89.5 g, Cholesterol 38.1 mg, Fat 21.1 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 1927.2 mg, Sugar 9.4 g
BUTTERNUT SQUASH RISOTTO
This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want.
Provided by Revolution_in_the_K
Categories Short Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broth until almost boiling, then reduce to a simmer.
- In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
- Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
- Add salt and pepper to taste.
Nutrition Facts : Calories 776.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.2, Carbohydrate 156.3, Fiber 10.6, Sugar 7.4, Protein 13.3
FARRO RISOTTO WITH BUTTERNUT SQUASH
Farro's a wheat and when coooked it is chewy. It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be! You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and 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 farro is cooked through, but still al dente, about 30-45 minutes total.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.
Nutrition Facts : Calories 209.5, Fat 13, SaturatedFat 8, Cholesterol 37.3, Sodium 387, Carbohydrate 8.4, Fiber 1.1, Sugar 2.1, Protein 10.4
BUTTERNUT SQUASH & SAGE RISOTTO
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
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
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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