Winter Risotto Spicy Recipes

WINTER RISOTTO - SPICY

Steps:

• Preheat oven to 400 degrees.
• Pierce squash all over several times with sharp knife.
• Microwave on high for 1 minute.
• Peel, seed and cut squash into 1/2 inch cubes.
• Toss with 2 TBS olive oil, salt and pepper.
• Place on large cookie sheet.
• Roast till tender and just brown, about 25-30 minutes.
• Remove from oven and set aside.
• In medium skillet on low heat, cook sausage until brown on all sides.
• Remove from skillet, cool and slice into 1/4 inch coins.
• In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
• In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
• Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
• Add white wine and stir until it evaporates.
• Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
• Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
• At about 20 minutes, you should begin testing the risotto.
• It should be soft and creamy, but each grain should be slightly chewy in center.
• Once risotto reaches this stage, stop adding stock and turn off heat.
• Add butter, cheese, roasted squash and sausage.
• Mix well, cover and allow to sit 2 minutes.
• Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.

WINTER WARMER HEARTY RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the butternut squash, slice it in half, then scoop out and discard the seeds.
• Cut the flesh of the butternut squash into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the squash, and season with black pepper, and nutmeg or cinnamon. Transfer the squash to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.
• Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.
• In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.
• Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice.
• Gradually add the rest of the stock to the pan, a little at a time, stirring constantly, waiting until each addition of stock is absorbed before adding more. Do this until the rice is cooked through and creamy - you may not need all the stock. This should take 15-20 mins. Take the roasting tin out of the oven - the squash should be soft and cooked.
• Add the squash, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.