BUTTERNUT RISOTTO RECIPES
BUTTERNUT SQUASH RISOTTO RECIPE | MARTHA STEWART
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 Butternut Squash Recipes
Total Time 1 hours
Prep Time 1 hours
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, FatContent 5 g, ProteinContent 11 g
EASY BUTTERNUT SQUASH RISOTTO | ALLRECIPES
Simple and hearty butternut squash risotto dish.
Provided by Sara s
Categories Main Dishes Rice Risotto Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
- Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
- Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
Nutrition Facts : Calories 453.1 calories, CarbohydrateContent 79.2 g, CholesterolContent 7.2 mg, FatContent 6.8 g, FiberContent 2.8 g, ProteinContent 11.2 g, SaturatedFatContent 2.2 g, SodiumContent 747.6 mg, SugarContent 5.3 g
More about "butternut risotto recipes"
BEST BUTTERNUT SQUASH RISOTTO RECIPE - HOW TO MAKE ...
Butternut Squash Risotto is all you need this winter.
From delish.com
Reviews 5
Total Time 1 hours
Category low-fat, low sugar, nut-free, weeknight meals, winter, dinner, main dish
Cuisine American, Italian
From delish.com
Reviews 5
Total Time 1 hours
Category low-fat, low sugar, nut-free, weeknight meals, winter, dinner, main dish
Cuisine American, Italian
- In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper. Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.
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EASY BUTTERNUT SQUASH RISOTTO | ALLRECIPES
Simple and hearty butternut squash risotto dish.
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category Main Dishes, Rice, Risotto Recipes
Calories 453.1 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category Main Dishes, Rice, Risotto Recipes
Calories 453.1 calories per serving
- Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
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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.
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BUTTERNUT SQUASH RISOTTO - FORKS OVER KNIVES
This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash.
From forksoverknives.com
Reviews 4.7
Total Time 1 hours
From forksoverknives.com
Reviews 4.7
Total Time 1 hours
- Drizzle risotto with Balsamic Vinegar Syrup. Top with additional chopped fresh parsley and sage.
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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving
Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.
Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.
Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.
Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.
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BUTTERNUT SQUASH AND MUSHROOM RISOTTO RECIPE - FOOD.COM
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key.
The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
From food.com
Total Time 1 hours 15 minutes
Calories 1221.9 per serving
From food.com
Total Time 1 hours 15 minutes
Calories 1221.9 per serving
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
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BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES
When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 729 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 729 calories per serving
- Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
- Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
- Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
- Lovely served with a big dollop of mascarpone cheese on the side.
- Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.
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FARRO RISOTTO WITH BUTTERNUT SQUASH RECIPE | EATINGWELL
Farro is a whole grain that is similar in taste and texture to barley. In this versatile side dish, it is cooked with butternut squash and served with Parmesan cheese and fresh sage.
From eatingwell.com
Total Time 1 hours 20 minutes
Category Healthy Butternut Squash Recipes
Calories 266.7 calories per serving
From eatingwell.com
Total Time 1 hours 20 minutes
Category Healthy Butternut Squash Recipes
Calories 266.7 calories per serving
- Spoon onto four serving plates. If desired, garnish with additional fresh sage leaves and finely shredded Parmesan cheese.
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BUTTERNUT SQUASH RISOTTO RECIPE - BBC FOOD
Ingredients 30g/1oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 280g/10oz arborio rice 200ml/7fl oz dry white wine 1.1 litres/1 pint 16fl oz warm vegetable stock (made with stock cubes) 1 small (or ½ large) butternut squash, peeled, deseeded, cut into ...
From bbc.co.uk
From bbc.co.uk
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BUTTERNUT SQUASH RISOTTO - THE PIONEER WOMAN
Jan 21, 2013 · Directions. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
From thepioneerwoman.com
From thepioneerwoman.com
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ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed.
From cookieandkate.com
From cookieandkate.com
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BUTTERNUT RISOTTO WITH LEEKS (INSTANT POT OR STOVETOP ...
Oct 16, 2020 · RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant. Add the rice and saute 1 minute, stirring.
From feastingathome.com
From feastingathome.com
BUTTERNUT SQUASH RISOTTO (MADE FROM SCRATCH!) - SPEND WITH ...
Dec 07, 2020 · Ingredients. SQUASH Butternut squash can be switched out for other sweet winter squash like pumpkin, acorn, or even sweet potatoes!. BROTH While I prefer the flavor of chicken broth, vegetable broth work will in this recipe too.. RICE Arborio rice is my favorite rice for risotto. It is a short-grain rice found in most grocery stores and it produces a nice creamy dish.
From spendwithpennies.com
From spendwithpennies.com
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BUTTERNUT SQUASH RISOTTO - PLATINGS + PAIRINGS
Jan 17, 2022 · Featuring roasted butternut squash, arborio rice, fresh sage, and grated parmesan, this is the best risotto recipe to make the moment squash season hits. Butternut squash has a natural buttery, earthy, and nutty flavor. This makes it the perfect companion to creamy dishes like this risotto recipe, as well as soups, curries, and pasta dishes. It ...
From platingsandpairings.com
From platingsandpairings.com
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BUTTERNUT SQUASH RISOTTO - FOOD | DRINK | RECIPES
For the risotto. ½ small butternut squash, about 250g-300g, peeled and deseeded 50g butter 100g risotto rice, such as Carnaroli, Arborio or Vialone Nano ¼ x 25g pack fresh flat leaf parsley, leaves only, finely chopped 25g Parmigiano Reggiano, grated, plus extra shavings to serve
From waitrose.com
From waitrose.com
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VEGAN BUTTERNUT SQUASH RISOTTO (CREAMY + DELICIOUS) - THE ...
Oct 20, 2020 · How to make vegan butternut squash risotto. Preheat the oven to 200°C (390°F). Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack). Drizzle one tablespoon of the olive oil over a large oven ...
From thepeskyvegan.com
From thepeskyvegan.com
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