Wild Rice Risotto With Winter Squash Recipes

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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

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

RISOTTO WITH WILD RICE



Risotto With Wild Rice image

Provided by Florence Fabricant

Categories     dinner, weekday, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 cups hot beef or chicken stock
1/2 cup uncooked wild rice, rinsed
2 tablespoons butter or olive oil
1/2 cup finely chopped onion
1 cup Italian arborio rice
Salt and freshly ground black pepper to taste
Grated Parmesan cheese

Steps:

  • Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
  • While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
  • Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
  • When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.

KALE AND WILD RICE-STUFFED WINTER SQUASH



Kale and Wild Rice-Stuffed Winter Squash image

This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Squash     Rice     Wild Rice     Kale     Walnut     Vegetarian     Vegan     Wheat/Gluten-Free     Thanksgiving     Fall     Winter

Yield 4 servings

Number Of Ingredients 11

Extra virgin olive oil
2 acorn squash, cut in half and seeded
Sea salt and freshly ground black pepper
1 cup wild rice
1 shallot, chopped fine
6 Tuscan kale leaves, ribs removed and leaves chopped fine
1 teaspoon Dijon mustard
Zest of 1 lemon
Handful of fresh flat-leaf parsley leaves, chopped
1/4 cup toasted walnuts, chopped
2 tablespoons grated Pecorino Romano

Steps:

  • Preheat the oven to 400ºF.
  • Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
  • In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
  • Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
  • Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

BAKED RISOTTO WITH WINTER SQUASH



Baked Risotto With Winter Squash image

This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.

Provided by David Tanis

Categories     dinner, lunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley

Steps:

  • Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
  • Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
  • In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
  • Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
  • Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO



Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto image

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

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 generous servings

Number Of Ingredients 15

6 small acorn squash
1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded
Salt to taste
1 cup cooked wild rice (1/3 cup uncooked)*
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
2/3 cup arborio rice
1 plump garlic clove, minced
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
Cayenne or freshly grated nutmeg to taste (optional)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
  • Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
  • Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
  • Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
  • 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 baking dish or on the sheet pan
  • Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1047 milligrams, Sugar 1 gram

WILD RICE 'RISOTTO' WITH WINTER SQUASH



Wild Rice 'Risotto' With Winter Squash image

Provided by Florence Fabricant

Categories     side dish

Time 1h20m

Yield 8 side-dish servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 pound chanterelles or other mushrooms, diced
2/3 cup wild rice, boiled until tender and drained (about 2 cups cooked)
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 large cloves garlic, minced
1 1/4 cups short grain rice (or arborio rice)
4 to 5 cups vegetable or chicken stock
2/3 cup pureed cooked unseasoned pumpkin or butternut squash
1/2 cup finely diced raw butternut squash
2 tablespoons aged Monterey Jack or Parmesan cheese
1 tablespoon chopped chives

Steps:

  • Heat 1 tablespoon of the butter in a large sauté pan over medium heat until it just begins to brown. Stir in the mushrooms. Cook, stirring, until they begin to wilt; then, add the cooked wild rice. Season with salt and pepper, stir and set aside.
  • Heat the olive oil in a heavy saucepan. Add the onion and garlic, and sauté over medium heat for 2 to 3 mintes. Add the short grain rice, and stir.
  • In a separate pan bring the stock to a simmer, and keep hot.
  • Add 2 cups of the hot stock to the short grain rice, and cook, stirring, until the liquid is absorbed by the rice. Add the pumpkin puree, diced squash, sautéed mushrooms and wild rice and another cup of the stock. Stir until the stock is absorbed.
  • Add another 1 to 1 1/2 cups stock, and continue to cook until the short grain rice is just about tender. The risotto can be prepared in advance to this point and set aside for an hour or two. If prepared in advance, add another 1/2 cup stock when reheating the risotto.
  • Before serving, stir in the remaining butter, the cheese and the chives. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams

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