How To Make A Delicious Risotto With Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 450ºF.
• Halve the squash lengthwise and scoop out the seeds.
• Lightly oil a shallow baking dish and place half of the squash, cut side down, in the baking dish. Peel the other half of the squash then dice it into 1/4-inch cubes. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash.
• Bake the squash, stirring the cubes occasionally, for 15 to 20 minutes.
• Remove the squash from the oven. Transfer the cubed squash to a bowl, and holding the halved squash in a kitchen towel, scoop out the flesh and roughly chop it. Transfer the chopped squash to the bowl with the cubed squash.
• Combine the chicken broth and water in a medium saucepot over medium-low heat. Bring it to barely a simmer.
• Add the butter to a separate large saucepot over medium-low heat, then add the onion and garlic and sauté until soft, about 3 minutes.
• Increase the heat to medium and stir in the rice. Add the wine and continue cooking, stirring until the wine is absorbed. Stir in 1/2 cup of the barely simmering chicken broth, and cook at a simmer, stirring constantly, until broth is all absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more until half the broth has been added.
• Stir in all of the roasted squash and continue simmering and adding broth 1/2 cup at a time until the rice is tender and creamy but still al dente, about 18 minutes.
• Stir in 1/3 cup grated Parmesan cheese and 2 tablespoons chives. Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives.
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ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
• Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
• Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
• Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

HOW TO MAKE A DELICIOUS RISOTTO WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425º F.
• Peel the squash, then dice it into ½ -inch cubes. This should yield about 4 cups of diced squash. Add the squash to a baking dish. Season it with the salt and pepper and drizzle it with the olive oil. Spread the cubes evenly and roast the squash for about 25 minutes or until the edges have started to caramelize, stirring occasionally. Remove from the oven and set aside. Because it shrinks during roasting, you should have about 2 cups roasted squash.
• While the squash is in the oven, prepare the other vegetables. Trim the leek, discarding most of the green part, but saving about two inches. Cut the leek lengthwise, wash it very well, then slice it into ¼-inch pieces. Cut the shallots from top to bottom, chop it into ribbons, and then into small ¼-inch pieces. Set them both aside.
• In a medium saucepan, bring the vegetable stock to a simmer, cover, and keep warm.
• While the vegetable stock is simmering, heat the olive oil over medium heat in a heavy-bottomed, wide, and shallow pan or skillet. Add the sage leaves and fry them for a minute or two, until crispy. Remove them with a slotted spoon and place them on a paper-lined dish.
• To the same skillet or pot, add the butter over medium heat and, once it is melted, add the leeks and the shallots, season with ½ tsp. of salt and freshly ground pepper. Cook for 5-6 minutes. Stir in the rice. Toast the rice stirring well for about 2 minutes, or, until the grains begin to become translucent around the edges.
• Next, add the wine and the thyme, and cook slowly until the wine is nearly all absorbed; about 2 minutes.
• Add one ladle of the hot stock to the skillet and cook, stirring occasionally, until the liquid is absorbed. Add another ladle of stock and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used and the rice is cooked, but still al dente. Remove the thyme leaves and discard. This process should take about 20 minutes.
• Once the rice is the desired texture, stir in the Parmesan cheese and the last tablespoon of butter. Fold in the roasted butternut squash. Taste the risotto to adjust for seasoning (this will depend on how salty your stock is). If the risotto is too thick, add a bit more hot stock, or, hot water. The consistency of a perfectly cooked risotto should not be thick and heavy, nor should it be "soupy". It should be "saucy", like a pudding, and it should slowly spread on the plate when you serve it in.
• To serve, spoon the risotto onto warmed plates, top with the toasted pine nuts, and serve immediately with extra Parmesan cheese on the side.

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.

ROASTED BUTTERNUT ORANGE RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
• Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
• Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
• Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
• Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

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!

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Roast squash:
• Preheat oven to 450°F.
• Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
• Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
• Start risotto after squash has been roasting 40 minutes:
• Bring broth to a simmer and keep at a bare simmer, covered.
• Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
• Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
• Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
• Serve risotto immediately, spooned over reserved squash slices.