WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE
MasterChef finalist, Alex Rushmer, shows us how to create a show-stopping vegetarian starter for the festive season
Provided by Good Food team
Categories Dinner, Starter
Time 2h40m
Number Of Ingredients 27
Steps:
- Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil. Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step 4.
- Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters. Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside. Heat oven to 200C/180C fan/gas 6.
- For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.
- Meanwhile, make the orzotto. Warm the walnut stock. Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but don't colour. Stir in the garlic and cook 3-4 mins more. Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesn't burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks 'thirsty', stirring occasionally to prevent it from sticking to the pan. (You'll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender - 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).
- When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the stilton and a knob of butter. Stir and season, remembering stilton can be very salty.
- To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto. Garnish with the roasted squash and walnut halves, a few small pieces of stilton and leaves.
Nutrition Facts : Calories 511 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.64 milligram of sodium
BUTTERNUT ORZOTTO
Steps:
- Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.
- Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.
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 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
ROASTED SQUASH, CARROTS & WALNUTS
After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.
BUTTERNUT ORZO RISOTTO
This creamy dish resembles traditional rice risotto, only it's quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 420mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
More about "walnut stilton orzotto with roasted squash port sauce recipes"
ORZO RISOTTO WITH WINTER SQUASH - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN DISHES - MY MONTHLY MENU
From mymonthlymenu.com
STILTON RISOTTO WITH WINTER SQUASH, SAGE & WALNUTS
From stiltoncheese.co.uk
RECIPE: CREAMY BUTTERNUT SQUASH ORZOTTO (BARLEY RISOTTO) WITH
From thekitchn.com
ORZO WITH ROASTED SQUASH, WALNUTS AND SUN-DRIED TOMATOES
From yourhomestyle.uk
TART RECIPE WITH ROASTED SQUASH, WALNUT AND STILTON
From lizearlewellbeing.com
TART RECIPE WITH ROASTED SQUASH, WALNUT AND STILTON
From lizearlewellbeing.com
STILTON, SQUASH AND WALNUT PASTA - EASY PEASY FOODIE
From easypeasyfoodie.com
WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE
From craftlog.com
WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE
From copymethat.com
WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE RECIPE
From crecipe.com
WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE
From perfect-recipe.herokuapp.com
GROUND CINNAMON RECIPES AND COOKING WITH GROUND CINNAMON
From fooddiez.com
POTTED STILTON WITH PORT AND WALNUTS FOOD- WIKIFOODHUB
From wikifoodhub.com
WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE
From fooddiez.com
10 BEST TAWNY PORT COOKING RECIPES - YUMMLY
From yummly.co.uk
ROASTED BUTTERNUT SQUASH & WALNUT ORZO - CALIFORNIA WALNUTS
From walnuts.org
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
FIG AND STILTON-STUFFED TURKEY BREAST WITH PORT SAUCE
From perfect-recipe.herokuapp.com
RECIPE - ROASTED EGGPLANT WITH FIGS, WALNUTS, STILTON & PORT
From pinterest.ca
ORZOTTO - CRECIPE.COM
From crecipe.com
RECIPE - ROASTED EGGPLANT WITH FIGS, WALNUTS, STILTON & PORT
From lcbo.com
ROASTED BUTTERNUT SQUASH RISOTTO & SUGARED WALNUTS RECIPE
From myrecipes.com
RECIPE: ORZO WITH WINTER SQUASH, SPINACH, & BLUE CHEESE - KITCHN
From thekitchn.com
SQUASH, STILTON AND WALNUT ROLLS | VEGETABLE RECIPES | JAMIE MAGAZINE
From jamieoliver.com
VEGETARIAN CHRISTMAS STARTER RECIPES ARCHIVES - BBC GOOD FOOD …
From bbcgoodfoodme.com
74 SIMPLE RECIPES FOR ENGLISH CHEESE DISHES | CRAFTLOG UK
From craftlog.com
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
SQUASH AND CHESTNUT ORZOTTO WITH BROWN BUTTER SAGE
From thelemonapron.com
WALNUT SAGE PESTO PASTA WITH ROASTED DELICATA SQUASH
From abeautifulplate.com
RECIPE - ROASTED EGGPLANT WITH FIGS, WALNUTS, STILTON & PORT
From lcbo.com
FESTIVE STARTER RECIPES ARCHIVES - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SQUASH BLOSSOM ORZOTTO - FLIPPED-OUT FOOD
From flippedoutfood.com
BUTTERNUT SQUASH ORZO RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
ORZO WITH ROASTED SQUASH, CALIFORNIA WALNUTS & SUN-DRIED …
From californiawalnuts.co.uk
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