Risotto With Butternut Squash And Leeks Recipes

RISOTTO WITH BUTTERNUT SQUASH AND LEEKS

Steps:

• Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
• Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
• Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

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.

BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH RISOTTO

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.

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.

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!