SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- 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 cheese. Mix well and serve.
SAFFRON RISOTTO WITH BUTTERNUT SQUASH
A teaspoon of saffron threads is all you need to infuse this beautiful autumnal dish with fragrance and flavour.
Provided by Ina Garten
Categories bake,cheese,Fall,Italian,Main,pork,rice and grain,vegetables
Time 50m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- 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 cheese. Mix well and serve.
FARRO RISOTTO WITH BUTTERNUT SQUASH
Farro's a wheat and when coooked it is chewy. It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be! You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and 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 farro is cooked through, but still al dente, about 30-45 minutes total.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.
Nutrition Facts : Calories 209.5, Fat 13, SaturatedFat 8, Cholesterol 37.3, Sodium 387, Carbohydrate 8.4, Fiber 1.1, Sugar 2.1, Protein 10.4
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.
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
More about "saffron risotto with butternut squash recipes"
BAREFOOT CONTESSA | SAFFRON RISOTTO WITH BUTTERNUT SQUASH …
From barefootcontessa.com
- 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 sauté 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 cheese. Mix well and serve.
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
INA GARTEN’S SAFFRON RISOTTO WITH PANCETTA IS A PERFECT ONE-POT …
From sheknows.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE - COOKEATSHARE
From cookeatshare.com
INA GARTEN'S SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE …
From eatingwell.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - DUE IN DECEMBER - OUR …
From sites.google.com
RECIPE SAFFRON RISOTTO WITH BUTTERNUT SQUASH - YOUTUBE
From youtube.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | KEEPRECIPES: YOUR …
From keeprecipes.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - BAREFOOT CONTESSA
From barefootcontessa.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH [VEGAN] - ONE …
From onegreenplanet.org
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPE | BUTTERNUT SQUASH ...
From pinterest.com
BUTTERNUT SQUASH AND SAFFRON RISOTTO - BIGOVEN.COM
From bigoven.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY PROSCIUTTO - BELL' ALIMENTO
From bellalimento.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - BAKE IT AFTER ALL
From bakeitafterall.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPE | BUTTERNUT SQUASH ...
From pinterest.com
BUTTERNUT SQUASH RISOTTO WITH SAFFRON RECIPE - MY BAKING ADDICTION
From mybakingaddiction.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - MEDITERRANEAN RECIPES
From fooddiez.com
BUTTERNUT SQUASH RISOTTO WITH SAFFRON AND SAGE RECIPE
From recipes.net
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - MEDITERRANEAN RECIPES
From fooddiez.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | KEEPRECIPES: YOUR …
From keeprecipes.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN | FOOD ...
From mastercook.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - ECLECTIC ENTERTAINING
From eclectic-entertaining.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - ALL INFORMATION ABOUT …
From therecipes.info
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - BIGOVEN.COM
From bigoven.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH
From crecipe.com
BUTTERNUT SQUASH RISOTTO WITH SAFFRON RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | COOK EAT COOK
From cookeatcook.wordpress.com
INA GARTEN’S SAFFRON RISOTTO WITH BUTTERNUT SQUASH | BAREFOOT …
From foodiebadge.com
BUTTERNUT SQUASH RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAFFRON RISOTTO WITH ROASTED HONEYNUT SQUASH – LISA'S PROJECT: …
From lisasprojectvegan.com
BUTTERNUT SQUASH RISOTTO WITH THYME - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
IXTA BELFRAGE’S VEGAN RECIPE FOR CREAMY SAFFRON ORZO WITH ROAST ...
From theguardian.com
SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SAFFRON RISOTTO - EASY BEGINNER-FRIENDLY RECIPE | MY FOOD MEMOIRS
From myfoodmemoirs.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH – RECIPES NETWORK
From recipenet.org
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPE | BUTTERNUT SQUASH ...
From pinterest.co.uk
SAFFRON AND BUTTERNUT SQUASH RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.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