Alfreds Winter Squash Risotto Recipes

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SIMPLE SQUASH RISOTTO



Simple squash risotto image

Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 12

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted butter
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 bay leaf
1 tsp fresh thyme leaves, picked
140g risotto rice (we like carnaroli)
100ml white wine
50g parmesan (or vegetarian alternative), finely grated

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
  • While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
  • Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
  • Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

Nutrition Facts : Calories 864 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.94 milligram of sodium

RISOTTO WITH ROASTED WINTER SQUASH



Risotto with Roasted Winter Squash image

Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
  • Bring the stock to a simmer in a saucepan.
  • Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
  • Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

BROWN RICE RISOTTO WITH WINTER SQUASH



Brown Rice Risotto With Winter Squash image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc.
1/2 cup grated Parmesan, optional
1/2 cup chopped fresh basil or parsley

Steps:

  • Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
  • Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
  • Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
  • When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams

WINTER SQUASH RISOTTO



Winter Squash Risotto image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 13

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon
1 tablespoon extra virgin olive oil
3 shallots minced
2 cups Arborio rice
1/2 cups dry white wine
Freshly ground nutmeg
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will "toast" the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice "click." Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
  • Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
  • Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results

WINTER WARMER HEARTY RISOTTO



Winter warmer hearty risotto image

This butternut squash, pea and sweetcorn risotto is a vegetarian one-pot that kids will love - a great way to get in 3 of their 5 a day

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

1 medium butternut squash
2 tbsp olive oil
pinch of nutmeg , or pinch of cinnamon
1 red onion , finely chopped
1 vegetable stock cube
2 garlic cloves , crushed
500g risotto rice (we used arborio)
100g frozen peas
320g sweetcorn , drained
2 tbsp grated parmesan (or vegetarian alternative)
handful chopped mixed herbs of your choice

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.

Nutrition Facts : Calories 705 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 131 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

ALFRED'S WINTER-SQUASH RISOTTO



Alfred's Winter-Squash Risotto image

Alfred Portale makes this spice- and herb-perfumed risotto at his Gotham Bar and Grill in New York City. At his restaurant, he uses double turkey stock in the risotto, but enriched chicken stock can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 24

20 large cloves garlic, unpeeled, preferably fresh heads that are firm and have no sprouts
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground white pepper
8 tablespoons (1 stick) unsalted butter, room temperature
4 tablespoons Roasted-Garlic Puree
2 teaspoons finely chopped chervil
1 teaspoon finely chopped marjoram
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Coarse salt and freshly ground white pepper
2 quarts Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
2 tablespoons extra-virgin olive oil
2 ounces slab bacon, preferably maple-smoked, cut into 1/2-inch dice
1 cup minced shallots or onions
1 pound Italian rice, preferably Vialone Nano or Arborio
1 teaspoon chopped fresh sage
1/4 teaspoon fresh thyme leaves
1/2 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground white pepper
3 tablespoons unsalted butter
1 large (2 pounds) butternut squash, peeled, seeded, and cut into 3/4-inch pieces
Coarse salt and freshly ground white pepper
2 teaspoons light-brown sugar

Steps:

  • To make the roasted-garlic puree: Preheat the oven to 325 degrees. Place the garlic in a small baking dish, and toss with the oil and 1 tablespoon water. Season with salt and pepper. Cover with aluminum foil; bake until the garlic is tender (squeeze one of the cloves to check), 25 to 35 minutes. Press garlic out of its skin into a bowl; mash with a fork. Set aside until ready to use.
  • To make the spiced butter: Combine the butter, chervil, marjoram, cinnamon, ginger, and reserved garlic puree in a small bowl, and season with salt and pepper. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.)
  • To make the caramelized squash: In a large saute pan, melt the butter over medium heat. Place the squash in a bowl, and season with salt and pepper. Add squash to pan; cook, stirring occasionally, until browned, about 6 minutes. Cover; cook until tender, about 5 minutes more.
  • Add the brown sugar; cook until squash has caramelized but still holds its shape, about 2 minutes. Set aside. (You may prepare the squash up to 1 hour in advance, and store, covered, at room temperature.)
  • To prepare the risotto: In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to a very low simmer.
  • In a large heavy-bottomed saucepan, heat the oil over medium heat. Add bacon, and cook until lightly browned, about 5 minutes. Add shallots, and cook, stirring often, until softened, about 3 minutes more.
  • Reduce the heat to medium low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes.
  • Add the wine, and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock has almost been completely absorbed by the rice.
  • Continue cooking and stirring, adding another 1 cup stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes.
  • Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately.

DA FIORE'S BUTTERNUT SQUASH RISOTTO



Da Fiore's Butternut Squash Risotto image

The Da Fiore restaurant in Venice, Italy, is internationally known for its exceptional food. This delicious butternut squash risotto courtesy of chef and owner Mara Martin, and her son, Damiano, author of "The Da Fiore Cookbook: Recipes from Venice's Best Restaurant."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 small butternut squash (about 1 pound), trimmed and peeled
3/4 cup mild oil, preferably sunflower-seed oil
1/4 small onion, diced
Coarse salt
1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice
8 cups hot Vegetable Broth
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
Aged balsamic vinegar, for drizzling

Steps:

  • Cut squash lengthwise, and scoop out the seeds and fibers. Cut each half into 4 pieces. Using a knife or mandoline, slice squash pieces 1/8 inch thick. Set aside.
  • In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes. Add squash, season with salt, and add enough water to cover. Cook, simmering, until squash easily breaks apart, about 20 minutes. Stir in rice, then add a cup of broth. Bring to a boil, and cook, stirring often, for 8 minutes, adding one cup of broth at a time, as necessary; the rice should almost completely absorb the broth between additions.
  • Add cheese, stirring to incorporate, then continue cooking, adding broth as necessary, until rice is al dente and mixture moist but not watery, about 8 minutes more. Remove the pan from the heat. Stir in butter, and adjust the seasoning with salt, if necessary. Divide risotto between 6 serving plates, and drizzle with vinegar. Serve immediately.

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WINTER SQUASH RISOTTO | COOK FOR YOUR LIFE
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2015-08-31 Heat the olive oil in a Dutch oven over medium heat. Add the onion, sprinkle with salt and cook until it starts to soften, about 4 to 5 minutes. Add the pumpkin, stir …
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4.5/5 (6)
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  • Heat the olive oil in a Dutch oven over medium heat. Add the onion, sprinkle with salt and cook until it starts to soften, about 4 to 5 minutes. Add the pumpkin, stir to mix. Cover and sweat over a medium heat for 8 minutes, stirring from time to time, or until the pumpkin has started to soften.
  • Add 4 cups of stock, bring to a boil and cover. Lower the heat and simmer for 15 minutes, or until the pumpkin is soft. Add the rice, stir to mix and cook for 15 minutes. The pumpkin will have disintegrated and the rice just al dente. Add a little extra stock if it looks very thick. Stir in the Parmesan. Taste for salt
  • While the rice is cooking, melt the butter in a small pan or skillet over a low flame. Do this slowly for the best results. When the butter has stopped foaming and is clear with nut-brown residue, add the garlic and cook until it is just golden. Remove, and turn up the heat a notch and add the shredded sage leaves. Cook until just crisp, about 2 minutes. Reserve half the leaves.
  • Stir the butter mixture into the rice. Cover and let sit for 2 minutes. Add a little extra warm stock if the risotto looks dry – it should be a little soupy. Serve immediately sprinkled with the reserved sage leaves and a chunk of Parmesan to grate over the top.


WINTER SQUASH RISOTTO - EASY DIABETIC FRIENDLY RECIPES ...
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2014-12-29 Winter Squash Risotto. Just omit the cheese to make this quick and easy risotto recipe dairy free! Save Recipe. Share This: Print. Text Size: + Increase Article …
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10 BEST WINTER RISOTTO RECIPES | YUMMLY
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The Best Winter Risotto Recipes on Yummly | South African Bobotie-spiced Risotto, Butternut Squash And Kale Risotto, Winter Panzanella Salad
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SQUASH RISOTTO WITH TUSCAN KALE | RICARDO
2018-10-27 Risotto. In a pot, bring the broth to a boil. Add the saffron. Keep warm. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for …
From ricardocuisine.com
5/5 (15)
Category Main Dishes
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Total Time 1 hr 10 mins
  • In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.


PUMPKIN RISOTTO - AN ITALIAN IN MY KITCHEN
2021-09-12 Pre-heat oven to 350 ° (180° celsius) Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet, cut side up and bake for approximately 30 …
From anitalianinmykitchen.com
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Total Time 1 hr
Category Main Dish, Side Dish
Calories 357 per serving
  • Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet and leave in pre-heated oven for approximately 15 minutes. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
  • In a medium to large pan add olive oil, chopped onion cook on medium heat till onion becomes translucent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice and broth one cup (250 grams) at a time, till rice absorbs the liquid before adding another cup, stirring almost constantly. When rice is cooked (add a little extra water if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!


WINTER SQUASH RISOTTO RECIPE | EATINGWELL
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Calories 405 per serving
  • Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
  • Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.


BUTTERNUT SQUASH RISOTTO - THE ITALIAN CHEF - ITALIAN RECIPES
2012-02-01 Instructions. Preheat oven to 400° F. Place squash on a lightly oiled sheet pan, place in oven and roast, turning once, until golden and tender, about 30 minutes. In a heavy bottomed pot, …
From italianchef.com
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Total Time 50 mins
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  • Preheat oven to 400° F. Place squash on a lightly oiled sheet pan, place in oven and roast, turning once, until golden and tender, about 30 minutes.
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13 VEGETARIAN RECIPES TO CELEBRATE WINTER SQUASH

From treehugger.com
Estimated Reading Time 4 mins
  • Butternut squash galette with roasted garlic and thyme. The savory pie shown above is rich with herbs and can be made gluten-free. You don’t have to be an expert baker to make it, because a galette doesn’t lose any of its charm if the pastry dough ends up looking a bit rough.
  • Southwestern spiced butternut squash soup and apple soup. © Jaymi Heimbuch I’m happy to eat easy, fresh salads all summer long, but when the first chills of fall come I just want soup.
  • Spaghetti squash Alfredo. © Namely Marly Spaghetti squash is a powerhouse pasta alternative for anyone who wants to cut out gluten or other grains. Namely Marly creates a vegan Alfredo dish with non-dairy cheeses.
  • Maple roasted butternut squash and beets. Maple syrup enhances the natural sweetness of both beets and butternut squash. This recipe from the aptly named blog The Roasted Root is garnished with walnuts and pistachios, and seasoned with oregano and orange zest.
  • Sage and butternut squash risotto. The Bitten Word/CC BY 2.0 Risotto is one of those dishes that shows you must really care about the people you’re cooking for, because it takes a bit more planning and prep than other meals.
  • Easy acorn squash with couscous. © Margaret Badore Acorn squash makes for a perfect edible bowl, ready to be loaded with all kinds of yummy fillings. If you’re looking for a really easy meal, this is a great choice.
  • Butternut squash muffins. Found on our sister site, Mother Nature Network, these muffins use the skin of the squash to add a little extra nutritional value.
  • Caramelized butternut squash with hazelnut-sage pesto. © Jaymi Heimbuch An entry from Jaymi Heimbuch and Kelly Rossiter’s cooking project, this dish makes for a delightful and simple meal.
  • Butternut squash fries. Are squash fries going to be the next sweet potato fries? I’m not sure, but these baked fries from Busy in Brooklyn are sure to please.
  • Butternut squash gnocchi. Spaghetti isn’t the only pasta dish that can incorporate squash. This gnocchi recipe from James Jerry Stone uses butternut squash instead of the potato, and is best served with a light sauce.


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WINTER SQUASH RISOTTO RECIPE | EAT SMARTER USA
2016-10-07 Cut the squash into 1-2 cm (approximately 1/3-3/4 inch) cubes. Peel the onion and garlic and finely chop. Heat the olive oil and 1 tablespoon butter in a saucepan, sweat the onion and garlic until soft then stir in the rice and squash. Add 1/2 of the wine and boil until completely evaporated. Repeat with the remaining wine then pour in enough ...
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ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
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Category Entree


AUTUMN SQUASH RISOTTO WITH PARMIGIANO REGGIANO - GARLIC & ZEST
2017-11-03 instructions. In a heavy pot over medium heat, add the butter and oil and heat until bubbly. Stir in the diced squash and cook, stirring occasionally for 5-6 minutes until slightly softened. Measure the vegetable broth in a microwaveable glass measuring cup …
From garlicandzest.com
Ratings 13
Calories 363 per serving
Category Side Dish


BUTTERNUT SQUASH RISOTTO - HEALING TOMATO RECIPES
2020-01-07 Butternut Squash Risotto. An Easy to make vegan butternut squash risotto recipe made in the Dutch oven using just a few ingredients. This is the ultimate date night risotto recipe that is fancy looking, but, takes very little effort to make. This post was originally posted on October 25, 2017 and it was sponsored by Alexia. This new post is not ...
From healingtomato.com
5/5 (1)
Calories 388 per serving
Category Main Course


CHERVIL AND MARJORAM RECIPES (7) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent . SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list chervil and marjoram. Order by: Relevance. Relevance Least ingredients Most ingredients. 7 results. Page 1. Herbed Yogurt Dip. allrecipes.com. It uses marjoram, chervil, garlic ...
From supercook.com


WINTER SQUASH RISOTTO RECIPES
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.
From tfrecipes.com


ALFRED'S WINTER-SQUASH RISOTTO | RECIPE | SQUASH RISOTTO ...
Mar 19, 2013 - Alfred Portale makes this spice- and herb-perfumed risotto at his Gotham Bar and Grill in New York City. At his restaurant, he uses double turkey stock in the risotto, but enriched chicken stock can be substituted.
From pinterest.com


ALFRED'S WINTER-SQUASH RISOTTO - TECHABBY.COM
Dessert & Treats Recipes; Recepti deserta i tretira; Alfred’s Winter-Squash Risotto. Alfred Portale membuat risotto rempah-rempah dan ramuan-harum ini di Gotham Bar and Grill miliknya di New York City. Di restorannya, ia menggunakan kaldu ganda di risotto, tetapi kaldu ayam yang diperkaya bisa diganti. Sumber: Martha Stewart Living, Februari 1999 . 6 . Porsi . Bahan . UNTUK PUREE PUTIH ...
From techabby.com


ALFREDS WINTER SQUASH RISOTTO RECIPES
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 ...
From tfrecipes.com


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