Butternut Squash Risotto With Brown Rice Recipes

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 WITH BROWN RICE

Steps:

• FOR THE SQUASH: Preheat oven to 400 degrees. Slice squash in half lengthwise. Place open side down in an oiled baking dish, and roast until the squash is soft when pierced with a fork, about 40 minutes. When cool, measure and scoop the two cups needed for the risotto, mashing to form a smooth consistency if necessary. You will probably have more than you need; the rest can be frozen. FOR THE RISOTTO: In a large pot, warm the stock over low heat. It should be warm when adding to the rice. Warm another large pot over medium-low heat. Saute the onions in the butter or oil until soft, about 5 minutes, stirring regularly. Add the rice, sage and rosemary and stir frequently until the rice becomes translucent around the edges, another 5 minutes or so. Add the wine and stir. It's not really necessary to stir risotto constantly, as is tradition. Instead, stir the risotto frequently, and check on it regularly. When the wine has been mostly absorbed, begin adding the warm stock, one cup at a time. Again, continue to stir at regular intervals, but don't be afraid to leave it alone for a bit. As each cup of stock is absorbed, add another. If you have added four cups of stock and find that the rice is still not cooked, add the fifth cup in quarter cup increments, checking often to see if the rice is done. When the rice is cooked, add the parmesan and blend with the rice. Next, fold in the butternut squash and the toasted walnuts, and stir. Add salt and pepper to taste. Garnish with a few walnuts and a sprig of rosemary or a sage leaf, and serve.

BROWN RICE RISOTTO WITH WINTER SQUASH

Steps:

• Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
• Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
• Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
• When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.