Risotto Di Zucca Winter Squash Risotto Recipes

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MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO



Mario Batali's Risotto Al Zucca: Squash Risotto image

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

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

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



Risotto con Zucca image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups butternut squash, peeled and cut into cubes
1 teaspoon nutmeg
1 tablespoon olive oil
2 ounces unsalted butter
3/4 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
Salt and pepper

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



Winter Squash Risotto image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 13

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon
1 tablespoon extra virgin olive oil
3 shallots minced
2 cups Arborio rice
1/2 cups dry white wine
Freshly ground nutmeg
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese

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



Risotto with Roasted Winter Squash image

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

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper

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



Butternut Squash Risotto image

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

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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



Risotto with Squash and Pancetta image

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

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmesan
Additional grated Parmesan

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



Risotto with Butternut Squash and White Beans image

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

1 butternut squash - peeled, seeded, and cubed
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 onion, diced
1 small tomato, diced
1 (16 ounce) package Arborio rice
½ cup white wine
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups chicken broth, or more as needed
1 dash hot pepper sauce, or more to taste
1 (14 ounce) can small white beans, drained
¼ cup shredded Parmesan cheese
3 tablespoons chopped fresh parsley

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



Baked Risotto With Winter Squash image

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

1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley

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



Simple squash risotto image

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

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted butter
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 bay leaf
1 tsp fresh thyme leaves, picked
140g risotto rice (we like carnaroli)
100ml white wine
50g parmesan (or vegetarian alternative), finely grated

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)



RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO) image

Yield 4 servings

Number Of Ingredients 9

INGREDIENTS
Zucca di Mantova (half) about 750 g (1 ½ lb)
1 liter vegetable or chicken stock
80 g (6 tablespoons) unsalted butter
1 small yellow onion, finely chopped
300 g (1 ½ cups) Italian Carnaroli or Arborio rice
240 ml (1 cup) dry white wine, at room temperature
25 g (¼ cup) grated Parmesan cheese
Salt and freshly white ground pepper

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!).

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5/5 (2)
Category Dinner, Side Dish
Cuisine Italian
Total Time 1 hr 10 mins
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From jamieoliver.com


SQUASH RISOTTO - SKINNY MS.
Web Mar 30, 2015 Instructions. Over medium heat, in a thick-bottomed saucepan with extra virgin olive oil, sautè the onions. When the onions start to color, add the rice. Toast for 3 minutes, moving frequently to avoid burning. Pour the wine and let the alcohol evaporate …
From skinnyms.com


PRESSURE COOKER BUTTERNUT SQUASH RISOTTO WITH FRIZZLED SAGE
Web Mar 6, 2019 Season with salt. Heat remaining 2 tablespoons (30ml) olive oil in a pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes. Add rice and cook, stirring, until rice is …
From seriouseats.com


RISOTTO DI ZUCCA - PUMPKIN RISOTTO - ITALIAN VEGETARIAN RECIPES
Web Feb 2, 2020 Onions and pumpkin. Now place 1 spoon of olive oil in a sauce pan and heat it. Add the rice, toast it for a minute until it becomes translucent, add the glass of wine and let evaporate. Add the pumpkin and a bit of the broth. Stir and slowly start adding the …
From cookinvenice.com


SQUASH & GORGONZOLA RISOTTO | AUTHENTIC ITALIAN RISOTTO RECIPE
Web Nov 8, 2020 Bring to a simmer and allow to cook for 25-30 minutes. Dice the rest of the onion and add it, along with 2-3 tbsp of olive oil, into a skillet over medium heat. Sautèe for about 2 minutes, or until the onion is tender and slightly transparent. Add the cubed …
From pastagrammar.com


BUTTERNUT SQUASH RISOTTO (RISOTTO ALLA ZUCCA) - STEFAN'S GOURMET …
Web Jun 18, 2016 Instructions. Preheat the oven to 190C/375F (fan forced). In the mean time, cut the squash in half lengthwise, and scoop out the seeds with a spoon. Bake the squash on a baking sheet with 120 ml (1/2 cup) of water in the oven at 190C/375F until tender, …
From stefangourmet.com


RISOTTO DI ZUCCA WINTER SQUASH RISOTTO FOOD
Web Web Instructions. Preheat the oven to 375 degrees F. Toss the squash pieces with the olive oil and spread out onto a baking sheet. Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove …
From topnaturalrecipes.com


WINTER SQUASH RISOTTO - RISOTTO DI ZUCCA - COOKING & TRAVELLING
Web Pour the water over squash and onions, and place the pot on the stove over high heat. Add two teaspoons of salt, two tablespoons of sugar, and one teaspoon of ground ginger. Allow the broth to boil, and continue boiling until squash becomes soft and tender (about 5 …
From cookingandtravelling.com


SQUASH RISOTTO - RISOTTO CON ZUCCA RECIPE ON FOOD52
Web Nov 23, 2009 Directions. Pre-heat the oven to 325ºF with rack in the middle. For the squash: Peal and clean the squash and cut in small cubes. Put in a bowl, wash and drain, add the olive oil, some salt and freshly grated white pepper, the fresh rosemary and fresh …
From food52.com


THOMASINA MIERS’ RECIPE FOR SQUASH RISOTTO WITH CHESTNUT CHILLI OIL
Web Oct 24, 2022 Heat the oven to 200C (180C fan)/390F/gas 6. Toss the squash with two tablespoons of the olive oil, a third of the thyme and season generously. Transfer to a baking tray and roast for 30 minutes ...
From theguardian.com


RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO) | PASSION AND COOKING
Web Oct 6, 2012 It’s pumpkin season! Winter squash is a very nice vegetable, suitable for preparing a variety of recipes ranging from risotto to ravioli, soup to pasta sauce, cakes to croquettes – and even all by itself. Fall’s famous vegetable, in addition to being a tasty …
From passionandcooking.wordpress.com


RISOTTO RECIPES | BBC GOOD FOOD
Web 66 Recipes. Magazine subscription – your first 5 issues for only £5! Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.
From bbcgoodfood.com


RISOTTO DI ZUCCA WINTER SQUASH RISOTTO FOOD - HOMEANDRECIPE.COM
Web 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.
From homeandrecipe.com


ORZO RISOTTO WITH WINTER SQUASH - COOKIE AND KATE
Web Nov 29, 2010 After admiring photos of beautiful winter squash, I decided to roast acorn squash to use as an edible bowl for butternut squash risotto. I had never tasted winter squash before—both the acorn and butternut squash proved to be surprisingly sweet, …
From contents.zapto.org


RISOTTO DI ZUCCA (WINTER SQUASH RISOTTO) | PUMPKIN RISOTTO, RISOTTO ...
Web Oct 7, 2012 - IT’S PUMPKIN SEASON! Fall has arrived, nature has changed its colors from green to yellow, red, brown and ochre, we have exchanged our summer wardrobes for the winter ones and changed the types of food on our tables. It’s pumpkin season! Winter …
From pinterest.com


RECIPE RECOMMENDATION: RISOTTO WITH SQUASH AND SAGE | KITCHN
Web Jan 29, 2020 Add chicken broth to a large saucepan and bring to simmer; cover and set aside to keep warm. In same skillet used for squash, heat the oil and add the onion. Sauté until soft, about 4 minutes. Mix in sage and stir 1 minute. Add rice; sauté until kernels are …
From thekitchn.com


ZUCCHINI & SUMMER SQUASH RISOTTO - SHUTTERBEAN
Web Jul 26, 2010 Grate your zucchini & summer squash. Set aside. Sweat the onions in a pan with olive oil until translucent. Add your rice. Add the wine and cook down. Now start adding your hot water, 1/2 cup at a time. Keep the rice lubed. After about 15 minutes, add in …
From shutterbean.com


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