MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO
Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.
Provided by Piaqua
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
- Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
- Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
- Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6
RISOTTO CON ZUCCA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.
WINTER SQUASH RISOTTO
Steps:
- Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will "toast" the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice "click." Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
- Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
- Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results
RISOTTO WITH ROASTED WINTER SQUASH
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
- Bring the stock to a simmer in a saucepan.
- Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams
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
RISOTTO WITH SQUASH AND PANCETTA
Categories Pork Rice Vegetable Appetizer Dinner Bacon Squash Butternut Squash Fall Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a first course
Number Of Ingredients 10
Steps:
- Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
- Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
- Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately
RISOTTO WITH BUTTERNUT SQUASH AND WHITE BEANS
Known in Italian as 'Risotto con Zucca i Fagioli.' Steamed butternut squash folded into a creamy white bean risotto is the perfect flavorful dish for a weeknight or entertaining your favorite guests.
Provided by Parker Whittle
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
- Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
- Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
- Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 77.1 g, Cholesterol 7.2 mg, Fat 8.6 g, Fiber 6.7 g, Protein 11.2 g, SaturatedFat 1.5 g, Sodium 1013.1 mg, Sugar 5.7 g
BAKED RISOTTO WITH WINTER SQUASH
This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.
Provided by David Tanis
Categories dinner, lunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
SIMPLE SQUASH RISOTTO
Roasted squash gives this vegetarian supper for two a deep autumnal flavour
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
- While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
- Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
- Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).
Nutrition Facts : Calories 864 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.94 milligram of sodium
RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO)
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C (390-400°F). Cut pumpkin in half crosswise and scoop out the seeds and stringy material. Wash in plain cold water. Place the pumpkin halves on a baking sheet and bake for about 1-1/2 hours or until the flesh is very tender when pierced with a fork. Don't worry if the edges are browned. The natural sugars actually caramelize and give it a richer more complex flavor. When it is cool enough to handle, scoop out the flesh and mush it with a fork. Set aside half of the puree. You can freeze the other half in a plastic bag or air-tight container for another risotto. In a saucepan over medium heat, warm up the stock In a large saucepan heat 50 g (4 T) butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to "coat" the rice well with the butter and onions. (This helps regulate absorption of the wine.) Add the wine and stir until is completely absorbed Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, repeat this process for about 15 minutes (it depends on the rice's cooking time, which should be clearly indicated on the package) Add the squash and cook for about 2 minutes. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance (al dente), and the liquid you have added up to this point has been mostly absorbed (the risotto should seem a bit "soupy"), add the Parmesan and butter to taste, about 30 g (2 T). Remove your risotto from the heat. At this point, stir the risotto vigorously to blend in the cheese and butter. You can also add some salt and freshly ground pepper to taste. Let it stand for 1 or 2 minutes and serve immediately (plan your timing well - it is very easy to overcook risotto!).
More about "risotto di zucca winter squash risotto recipes"
RECIPE: SUMMER SQUASH RISOTTO | KITCHN
From thekitchn.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND …
From cookieandkate.com
CREAMY ITALIAN ZUCCHINI RISOTTO - AN EASY FRESH …
From anitalianinmykitchen.com
SQUASH RISOTTO, A COMFORT DISH FOR WINTER - DISGRACES …
From disgracesonthemenu.com
BUTTERNUT SQUASH RISOTTO WITH CHEESE AND SAGE (RISOTTO …
From 2sistersrecipes.com
RISOTTO CON LA ZUCCA (WINTER SQUASH RISOTTO) - PASSION …
From passionandcooking.com
RISOTTO WITH BUTTERNNUT SQUASH | ITALIAN FOOD FOREVER
From italianfoodforever.com
WINTER SQUASH RISOTTO | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
RISOTTO ALLA ZUCCA (WINTER SQUASH RISOTTO) • CURIOUS …
From curiouscuisiniere.com
5/5 (2)Category Dinner, Side DishCuisine ItalianTotal Time 1 hr 10 mins
- In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
- While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
- Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
RISOTTO ALLA ZUCCA (BUTTERNUT SQUASH RISOTTO) - THE BUSY …
From thebusybaker.ca
Reviews 4Total Time 30 minsCategory Dinner, Side DishUploaded Dec 15, 2022
RISOTTO ALLA ZUCCA - SQUASH RISOTTO — ZOSIA CULINARY ADVENTURES
From zosiaculinaryadventures.com
RISOTTO DI ZUCCA, PORRI, E VONGOLE (RISOTTO WITH BUTTERNUT SQUASH ...
From saveur.com
RISOTTO DI ZUCCA RECIPE BY ANTONIO CARLUCCIO
From antonio-carluccio.com
BUTTERNUT SQUASH RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH RISOTTO - COOK IN VENICE
From cookinvenice.com
WINTER SQUASH RISOTTO – INSTANT POT RECIPES
From recipes.instantpot.com
ORZOTTO WITH WINTER SQUASH AND ROSEMARY RECIPE - PUREWOW
From purewow.com
THE BEST BUTTERNUT SQUASH RISOTTO - FIT FOODIE FINDS
From fitfoodiefinds.com
RISOTTO DI ZUCCA E AMARETTI | IL CHIOSTRO
From ilchiostro.com
RISOTTO ALLA «ZUCCA» (PUMPKIN RISOTTO) - MEMORIE DI ANGELINA
From memoriediangelina.com
WINTER SQUASH RISOTTO - EATINGWELL
From eatingwell.com
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
SQUASH RISOTTO - SKINNY MS.
From skinnyms.com
PRESSURE COOKER BUTTERNUT SQUASH RISOTTO WITH FRIZZLED SAGE
From seriouseats.com
RISOTTO DI ZUCCA - PUMPKIN RISOTTO - ITALIAN VEGETARIAN RECIPES
From cookinvenice.com
SQUASH & GORGONZOLA RISOTTO | AUTHENTIC ITALIAN RISOTTO RECIPE
From pastagrammar.com
BUTTERNUT SQUASH RISOTTO (RISOTTO ALLA ZUCCA) - STEFAN'S GOURMET …
From stefangourmet.com
RISOTTO DI ZUCCA WINTER SQUASH RISOTTO FOOD
From topnaturalrecipes.com
WINTER SQUASH RISOTTO - RISOTTO DI ZUCCA - COOKING & TRAVELLING
From cookingandtravelling.com
SQUASH RISOTTO - RISOTTO CON ZUCCA RECIPE ON FOOD52
From food52.com
THOMASINA MIERS’ RECIPE FOR SQUASH RISOTTO WITH CHESTNUT CHILLI OIL
From theguardian.com
RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO) | PASSION AND COOKING
From passionandcooking.wordpress.com
RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RISOTTO DI ZUCCA WINTER SQUASH RISOTTO FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
ORZO RISOTTO WITH WINTER SQUASH - COOKIE AND KATE
From contents.zapto.org
RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO) | PUMPKIN RISOTTO, RISOTTO ...
From pinterest.com
RECIPE RECOMMENDATION: RISOTTO WITH SQUASH AND SAGE | KITCHN
From thekitchn.com
ZUCCHINI & SUMMER SQUASH RISOTTO - SHUTTERBEAN
From shutterbean.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love