BUTTERNUT SQUASH & SAGE RISOTTO RECIPE - BBC GOOD FOOD
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
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, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fiber, ProteinContent 15 grams protein, SodiumContent 1 milligram of sodium
SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories appetizer
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- 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.
More about "what is butternut squash risotto recipes"
BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
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.
ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO WITH PINENUTS ...
From bbc.co.uk
Reviews 4.8
- During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan.
STUFFED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STUFFED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPES
From barefootcontessa.com
BUTTERNUT SQUASH RECIPES | ALLRECIPES
From allrecipes.com
BUTTERNUT SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
46 EASY BUTTERNUT SQUASH RECIPES | BEST WAYS TO COOK ...
From food.com
OUR 10 BEST BUTTERNUT SQUASH RECIPES OF ALL TIME WILL GET ...
From allrecipes.com
BUTTERNUT SQUASH RECIPES - JAMIE OLIVER
From jamieoliver.com
BEST BUTTERNUT SQUASH RECIPES - OLIVEMAGAZINE
From olivemagazine.com
46 EASY BUTTERNUT SQUASH RECIPES | BEST WAYS TO COOK ...
From food.com
OUR 10 BEST BUTTERNUT SQUASH RECIPES OF ALL TIME WILL GET ...
From allrecipes.com
BUTTERNUT SQUASH RECIPES - JAMIE OLIVER
From jamieoliver.com
BEST BUTTERNUT SQUASH RECIPES - OLIVEMAGAZINE
From olivemagazine.com
HEALTHY BUTTERNUT SQUASH RECIPES - EATINGWELL
From eatingwell.com
10 BEST FROZEN BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
BUTTERNUT SQUASH RECIPES - BBC FOOD
From bbc.co.uk
10 BEST MASHED BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
RECIPE | BUTTERNUT SQUASH RISOTTO - CHOBANI
From chobani.com
HOW TO COOK INSTANT POT BUTTERNUT SQUASH (WHOLE AND …
From theforkedspoon.com
BUTTERNUT SQUASH RECIPES - BBC FOOD
From bbc.co.uk
10 BEST MASHED BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
RECIPE | BUTTERNUT SQUASH RISOTTO - CHOBANI
From chobani.com
HOW TO COOK INSTANT POT BUTTERNUT SQUASH (WHOLE AND …
From theforkedspoon.com