Risotto Alla Zucca Butternut Squash Risotto Recipes

RISOTTO CON ZUCCA

Steps:

• In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
• Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.

RISOTTO ALLA ZUCCA- BUTTERNUT SQUASH RISOTTO

Steps:

• Cook the squash. Either microwave butternut squash in a covered casserole dish cut side down, covered until soft (about 15 minutes depending on your microwave) or roast by rubbing the squash with oil and placing them on a baking sheet cut side down and cooking them in a 400° oven for approximately 50 minutes. Scoop out inside of squash and gently mash. It will yield approximately 2 C. Roasting vs. Microwaving- Roasting concentrates the flavor of the squash, but if time is an issue (as it usually is at my house) the microwave can be used the steam the squash with speedy and fantastic results. Heat oil in a large pot; add shallots and cook few minutes at low heat. Meanwhile, heat broth and water in another pot and keep hot. Add rice to the oil, kick up heat to medium high and cook a few minutes until the rice starts turning translucent. Add wine stir until absorbed. Add a couple ladles-full of broth. Continue adding broth one or two ladles at a time, stirring frequently. After the first addition of broth add the squash and a couple big pinches of salt. Cook until done about 20 minutes. When rice is nearly done add rosemary, black pepper and more salt if needed. It's done when the rice is creamy and still firm in the center but not crunchy, just al dente! Taste to make sure. Off the heat, add the grated Parmigiano and whip it in. Buon appetito!

BUTTERNUT SQUASH RISOTTO

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.

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO

Steps:

• In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
• Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
• Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

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.