ACORN SQUASH RISOTTO RECIPES
ROASTED ACORN SQUASH RISOTTO RECIPE - FOOD.COM
I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees.
- Place the acorn squash, cut side down on a well oiled baking sheet.
- Bake for about 30 minutes, or until 'fork' tender.
- Remove from the oven, and let cool for a few minutes.
- Scoop out the roasted squash from the skins and set aside.
- In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
- Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
- Stir and cook for about 5 minutes.
- Combine the water and vegetable broth.
- Add the sherry, and 1 cup of the broth, and bring to a boil.
- Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
- When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
- When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
- Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
- Add freshly ground pepper, cover and set aside for a few moments before serving.
- Garnish with pecans and parsley.
Nutrition Facts : Calories 475.4, FatContent 17.1, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 5.6, CarbohydrateContent 74.8, FiberContent 5.3, SugarContent 1.2, ProteinContent 7.3
ACORN SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - FRESH OFF ...
Creamy risotto rice, chunks of acorn squash, and savory shiitake mushrooms, this one-pot camping dinner is a bowl full of fall comfort!
Provided by Fresh Off The Grid
Categories Main Course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons butter in a large pot over medium heat. Once melted, add the shiitake mushrooms and salt. Saute until the mushrooms are beginning to brown, about 5 minutes. Add the remaining 2 tablespoons butter and the minced shallot. Saute 5 minutes more, until the shallot is soft and translucent.
- Add the rice and stir to coat. Cook for a minute or two, until the rice is translucent at the ends. Pour in the wine and stir constantly until the wine has been absorbed. Add two cups of broth, squash, bay leaf, and thyme.
- Cover and cook at a low simmer, giving it a good stir every few minutes to prevent it from sticking to the bottom (this becomes more important as the liquid begins to absorb). Add more broth in ½ cup increments as necessary as the liquid is absorbed. Cook for about 30 minutes total, until the rice and squash are tender.
- Add the parmesan cheese and stir. Season with additional salt if needed. Remove from heat and serve with fresh parsley and cracked black pepper.
Nutrition Facts : Calories 361 kcal, CarbohydrateContent 53 g, ProteinContent 7 g, FatContent 13 g, FiberContent 7 g, SugarContent 4 g, ServingSize 1 serving
More about "acorn squash risotto recipes"
BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO ...
The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I’m usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They’ll be like miniature vegetarian (or vegan) turkeys
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine mediterranean
Calories 241 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine mediterranean
Calories 241 per serving
- Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife
See details
SILKY SQUASH RISOTTO | JAMIE OLIVER RECIPES
Slow-roasted sweet squash, aromatic marjoram and nutty Parmesan come together to create this oozy, cheesy, sumptuous risotto that’s packed with glorious flavour.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 599 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 599 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a roasting tray, pick and chop most of the marjoram leaves, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelised.
- With 20 minutes to go on the squash, simmer the stock over a low heat. Peel and finely chop the onion and celery, then place in a high-sided pan on a medium heat with ½ a tablespoon of olive oil. Cook for 10 minutes, or until softened but not coloured, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork – I like to do half smashed and leave half chunky, then stir through the risotto about halfway through.
- Meanwhile, trim the broccoli, halving any larger stalks lengthways to help it cook evenly. Steam for 2 minutes, or until just cooked but still full of colour, then toss with the lemon juice and a drizzle of extra virgin olive oil, and season to perfection.
- When the risotto is done, add enough extra stock or boiling kettle water to make the risotto oozy, then finely grate in the Parmesan, and beat in with the butter.
- Cover the pan, turn off the heat and leave to relax for 2 minutes. Stir, season to perfection, then divide between your plates.
- Pick over the remaining marjoram and serve topped with the broccoli. Lovely.
See details
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category appetizer
Cuisine italian
Reviews 4.8
Total Time 50 minutes
Category appetizer
Cuisine italian
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
See details
ACORN SQUASH RISOTTO WITH POMEGRANATE | HEALTHY DELICIOUS
From healthy-delicious.com
Reviews 5
Total Time 50 minutes
Calories 223 kcal per serving
Reviews 5
Total Time 50 minutes
Calories 223 kcal per serving
- Divide the risotto among the four squash halves and serve immediately. Top with additional GO VEGGIE parmesan, as desired.
See details
RECIPE: ROASTED ACORN SQUASH WITH SQUASH RISOTTO | WHOLE ...
Jan 18, 2008 · Roasted Acorn Squash with Squash Risotto 4 acorn squash 3 1/2 tablespoons extra-virgin olive oil, divided 3/4 teaspoon fine sea salt, divided 6 cups gluten-free low-sodium vegetable broth 1 cup finely chopped leeks 2 1/2 cups peeled and cubed butternut squash 2 cups uncooked Arborio rice 1/2 cup dry ...
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
RISOTTO STUFFED ACORN SQUASH | LUNDBERG FAMILY FARMS
From lundberg.com
See details
BEST ACORN SQUASH RISOTTO RECIPE - HOW TO MAKE SQUASH RISOTTO
Mar 29, 2016 · Brush olive oil over fleshy half of squash. Place in a baking dish, fleshy half up. Add about 1/4" of water to bottom of baking dish so squashes don't dry out or burn while cooking. Bake for 1 hour or until squash flesh is soft and lightly browned. Remove from oven.
From food52.com
From food52.com
See details
ACORN SQUASH RISOTTO WITH BACON {GF} - AVOCADO PESTO
Jan 19, 2014 · Instructions. Add bacon to pan and cook over medium heat until crispy. Remove and chop. In the same pan melt butter over medium heat and add the onion and squash. Cook for a few minutes, stirring frequently, until squash and onion have softened a bit. At the same time heat the broth over medium heat in a separate pan.
From avocadopesto.com
From avocadopesto.com
See details
BEST ACORN SQUASH RISOTTO RECIPE - HOW TO MAKE SQUASH RISOTTO
Mar 29, 2016 · Bake for 1 hour or until squash flesh is soft and lightly browned. Remove from oven. Once cooled, puree the flesh of 1 acorn squash for risotto. Set aside. Pour vegetable broth into a large sauce pan. Bring to a boil, turn off heat, and cover. Set aside. In a large skillet, heat olive oil. Add in onions once oil is heated and sauté onions ...
From food52.com
From food52.com
See details
ACORN SQUASH RISOTTO RECIPES
However, this squash casserole can be stored in the refrigerator for up to 4 days (after baking). 09.01.2018, pioneer woman salisbury steak recipe; Gordon ramsey hell’s kitchen lobster risotto recipe; 29.09.2021, from classics like acorn squash and butternut, to favorites like delicata, spaghetti squash and kabocha, there are almost as many ...
From tfrecipes.com
From tfrecipes.com
See details
ROASTED ACORN SQUASH STUFFED WITH RISOTTO - THE WENDY ...
Nov 26, 2019 · Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes. Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes. Add the olive oil to a large skillet over medium heat.
From wendyshow.com
From wendyshow.com
See details
RISOTTO STUFFED SQUASH - HOW TO MAKE ACORN SQUASH FILLED ...
Apr 04, 2019 · Risotto Stuffed Squash is a hearty vegetarian meal made with roasted acorn squash filled with cheesy risotto. This meal is something that I have been making for years. I first shared my risotto stuffed squash recipe on this site 7 years ago and am finally updating it with better photos.
From thekittchen.com
From thekittchen.com
See details
PUMPKIN RISOTTO STUFFED ACORN SQUASH - CULINARY GINGER
Nov 15, 2021 · Instructions. Preheat oven to 400°F/205°C. Brush each half of the acorn squash with olive oil, an even sprinkling of salt and pepper and dried sage. Arrange the squash on a sheet pan cut-side up. If they won't stand, trim the bottom slightly to give them a flat surface, using a grater also helps.
From culinaryginger.com
From culinaryginger.com
See details
RECIPE FOR SQUASH RISOTTO | ALMANAC.COM
Dec 29, 2021 · In a saucepan over high heat, bring turkey or chicken stock to a boil. Reduce heat to low and bring to a simmer. In another saucepan over medium-high heat, melt butter and sauté onion for 5 minutes, or until translucent. Add rice and stir well to coat. Cook, stirring often, for 3 minutes, being careful not to brown rice or onion.
From almanac.com
From almanac.com
See details
BAKED ACORN SQUASH WITH WILD RICE — RECIPES FOR HEALTH ...
Nov 13, 2012 · 5. Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the ...
From nytimes.com
From nytimes.com
See details
INSTANT POT RISOTTO WITH ROASTED ACORN SQUASH – EDIBLE ...
Dec 23, 2020 · Heat oven to 400°. Line baking sheet with parchment paper. Halve acorn squash from stem to tip, then remove seeds and stringy bits. Brush with olive oil. Place cut-side down on lined baking sheet. Roast 35 minutes. Remove from oven. When cool enough to handle, slip off skin.
From edibleinlandnw.com
From edibleinlandnw.com
See details
BUTTERNUT SQUASH RISOTTO RECIPE - THE SPRUCE EATS
Sep 01, 2021 · The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture. Risotto is prepared with a type of starchy, short-grained rice called arborio rice . Cooking it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed.
From thespruceeats.com
From thespruceeats.com
See details
ACORN SQUASH - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
10 Acorn Squash Recipes You Need to Make This Fall hot www.thespruceeats.com. Acorn squash has a sweet, nutty flavor that matches well with sweet, savory, and spicy ingredients. It's always a favorite at the Thanksgiving table and makes an excellent side dish for weeknight dinners on cooler days.
From therecipes.info
From therecipes.info
See details
