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
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
BUTTERNUT SQUASH RISOTTO
Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g
BUTTERNUT SQUASH RISOTTO WITH SAGE
Provided by Moira Hodgson
Categories dinner, quick, one pot, main course
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
- Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
- Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
- Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
- After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
People also searched
More about "cookie and kate butternut squash risotto recipes"
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
STEEL-CUT OAT “RISOTTO” WITH BUTTERNUT SQUASH AND KALE
From cookieandkate.com
4.7/5 (45)Calories 562 per servingCategory Entree
- In a medium Dutch oven or soup pot, warm the olive oil until shimmering. Add the onion, butternut, 1/2 teaspoon of the salt, and the red pepper flakes. Cook, stirring often, until the onion is translucent and the butternut is mostly tender, about 8 to 10 minutes.
- Add the garlic and stir to combine. Add the oats and kale and cook, stirring often, until the kale has mostly wilted, about 2 minutes. Add the wine and use a wooden spoon or silicone spatula to scrape up any browned bits that have formed against the bottom of the pan. Cook, while stirring, for another 1 to 2 minutes.
- Add the water and remaining 1/2 teaspoon salt. Raise the heat to high and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is very creamy and thick (see photos), about 20 to 30 minutes. As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.
- Remove the pot from the heat and stir in the Parmesan, butter, lemon juice and several twists of black pepper. Let the risotto rest for 5 minutes before serving. Once you’re ready to serve, season generously with additional salt (I usually add at least ¼ teaspoon), and black pepper. Add an extra squeeze of lemon juice if it needs an extra boost of flavor. Divide into bowls and serve.
ORZO RISOTTO WITH WINTER SQUASH - COOKIE AND KATE
From cookieandkate.com
5/5 (4)Total Time 40 minsCategory MainCalories 418 per serving
- Melt butter in a large heavy saucepan or Dutch oven on the stove. Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
- Add uncooked orzo and stir to coat (yes, you want to add the pasta before the liquid). Add vegetables that you would normally steam (like bell peppers and zucchini), and pour in both cans of broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
- Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted butternut squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash) or parsley or… Your options are unlimited with this recipe, so you tell me!
PERFECT ROASTED BUTTERNUT SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (5)Calories 147 per servingCategory Side Dish
BUTTERNUT SQUASH AMP SAGE RISOTTO RECIPE BBC GOOD FOOD RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 45 ROASTED BUTTERNUT SQUASH RISOTTO RECIPE RECIPES
From nyamaneilang.coolfire25.com
TOP 50 BUTTERNUT SQUASH RISOTTO RECIPE OVEN RECIPES
From alhikmahfm.dixiesewing.com
BUTTERNUT SQUASH RISOTTO WITH GOAT'S MILK GOUDA RECIPE
From foodandwine.com
BUTTERNUT SQUASH RISOTTO RECIPE (WITH BASIL AND PARMESAN)
From kyleecooks.com
COOKIE AND KATE - THIS BUTTERNUT SQUASH RISOTTO RECIPE …
From facebook.com
BUTTERNUT SQUASH RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
SLOW COOKER RISOTTO WITH BUTTERNUT SQUASH - WELL PLATED BY ERIN
From wellplated.com
ROASTED BUTTERNUT SQUASH RISOTTO | PUNCHFORK
From punchfork.com
THE BEST BUTTERNUT SQUASH RISOTTO RECIPE - CREAMY!
From piattorecipes.com
BUTTERNUT SQUASH MAC AND CHEESE RECIPE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
THE BEST BUTTERNUT SQUASH RISOTTO - FIT FOODIE FINDS
From fitfoodiefinds.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