BUTTERNUT SQUASH RISOTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.
BUTTERNUT SQUASH OVEN RISOTTO
Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
BUTTERNUT SQUASH RISOTTO
Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
- Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
- Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
- Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g
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
MICROWAVE RISOTTO WITH WINTER SQUASH, MAPLE SYRUP AND SAGE
Risotto just went from a pain in the wrist to an easy main dish with this delicious, affordable microwave version. Learn how to make it in five easy steps.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
- In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
- Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
- Stir in maple syrup. Top with cheese and sage. Serve immediately.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 13 g, TransFat 0 g
MICROWAVE BUTTERNUT SQUASH RISOTTO
Make this easy risotto in the microwave to feed the family - it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
- Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.
Nutrition Facts : Calories 313 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium
BUTTERNUT SQUASH RISOTTO
Steps:
- In a small saucepan, heat chicken broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.
- Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.
- Coat inside of Champagne glasses with nonstick spray. Fill with squash risotto, pack in tightly and level off top. Allow to cool. Turn glass upside down onto serving dish and carefully remove glass. Serve garnished with chopped parsley.
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- Mix well and serve.
RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE
This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.
Provided by Miss Ellie 48
Categories Short Grain Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 tablespoons of butter to the PC and melt over medium heat.
- Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
- Pour off all but 2 tablespoons of the fat.
- Add the rice and cook, stirring often, until well coated about 2 minutes.
- Add the wine and bring to a boil.
- Stir in the stock, salt & pepper.
- Lock the lid in place. Bring to high pressure.
- Cook for 6 minutes.
- Remove from heat and quick release the pressure.
- Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
- Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
- Season with nutmeg, add additional salt & pepper to your taste.
Nutrition Facts : Calories 913.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 90.1, Sodium 1743.5, Carbohydrate 110.1, Fiber 5.5, Sugar 9, Protein 41.1
BUTTERNUT SQUASH RISOTTO
Provided by Amanda Hesser
Time P1DT45m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 6 grams, TransFat 0 grams
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
MICROWAVE BUTTERNUT SQUASH
Butternut squash, onions, butter, salt, and pepper combine for a quick and delicious microwave dish.
Provided by Teresa
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Place butternut squash and onions in a microwave-safe dish. Dot with butter; sprinkle with salt and pepper.
- Microwave at 50% power until tender, about 20 minutes.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 46.9 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 8.1 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 69.7 mg, Sugar 10.7 g
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