SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)
Provided by á-24132
Number Of Ingredients 10
Steps:
- 1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.
BUTTERNUT SQUASH AND BACON RISOTTO
This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.
Provided by MarieRynr
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
- Remove from the oven and let cool.
- Chop coarsely and set aside.
- Peel the squash and cut lengthwise into 8 wedges.
- Scoop out the seeds and discard, then cut crosswise into thin slices.
- In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
- Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
- Season to taste with salt and pepper and set aside.
- In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
- In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
- Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
- Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
- Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
- When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
- Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
- When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
- Season to taste with salt and pepper.
- Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.
Nutrition Facts : Calories 610.8, Fat 27.2, SaturatedFat 7, Cholesterol 27.8, Sodium 617.7, Carbohydrate 74.3, Fiber 5.8, Sugar 7.4, Protein 18.9
BUTTERNUT SQUASH AND BACON RISOTTO
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place squash in a saucepan with 4 cups salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid. Set aside half the diced squash. Place the rest, with 2 cups of the cooking liquid, in a blender or food processor and process until smooth. Return this thin squash purée and the rest of the cooking liquid to the saucepan in which the squash was cooked. You should have about 5 cups.
- Fry half the bacon. Set aside. Chop the rest. Place chopped bacon in a 3-quart sauté pan over medium-low heat. Cook, stirring, until bacon barely starts to color. Add the onion, continue cooking until onion is translucent. Stir in half the ground sage, then the rice. Cook, stirring on medium heat, a few minutes until the grains of rice start to look chalky. Stir in the wine and cook until most has evaporated.
- Bring the saucepan of squash liquid to a simmer and start to add it to the rice, about half a cup at a time, stirring and adding more as it is absorbed. After about 15 minutes, the rice should almost be al dente. Before adding the final portion of liquid, fold in the reserved diced squash, the remaining ground sage and salt and pepper to taste.
- Divide risotto among 4 to 6 plates, crumble the reserved fried bacon and top each portion with some bacon and slivered sage.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 821 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
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