BUTTERNUT SQUASH RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
BUTTERNUT SQUASH RISOTTO
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 Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
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, Fat 5 g, Protein 11 g
SQUASH AND KALE RISOTTO
Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.
Provided by Sharon123
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vegetable stock to a boil and then reduce it to a simmer.
- Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
- Add more oil, if necessary, to prevent sticking.
- Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
- Add the wine, if using.
- When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
- Add the squash and the kale and stir.
- Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
- Add the nutmeg, lemon peel, and salt and pepper to taste.
- Remove the risotto from the heat, stir in the cheese, and serve immediately.
- Enjoy!
- Variations:.
- In addition to or in place of kale, add any of the following:.
- chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
- This is great served with fish or chicken!
Nutrition Facts : Calories 350.6, Fat 3.1, SaturatedFat 0.5, Sodium 26, Carbohydrate 73.5, Fiber 4.6, Sugar 3, Protein 7.5
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
BUTTERNUT SQUASH BAKED RISOTTO
This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 383 g, Fat 7 g, Fiber 6 g, Protein 7 g
More about "butternut squash and kale risotto recipes"
BUTTERNUT SQUASH RISOTTO WITH KALE - THE LIVE-IN KITCHEN
From theliveinkitchen.com
3.8/5 (4)Calories 320 per servingCategory Main Course
- Preheat the oven to 400ºF. Toss butternut squash with one tablespoon olive oil and arrange in a single layer on a large baking sheet. Season with salt and pepper. Roast squash in the oven, stirring once or twice, until soft and beginning to brown, about 30 minutes. Set aside.
- Meanwhile, bring vegetable stock to a boil in a medium pot, then reduce heat to medium low and allow to simmer.
- In a large pot, heat 3 tablespoons olive oil over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, for one minute.
- Add the rice and stir to coat with the shallot mixture. Add the wine, stir, and allow to simmer for a minute. Add one ladleful of the simmering stock to the rice and stir. Stirring continuously, keep adding a ladleful of stock to the rice as soon as the rice absorbs the last addition. Continue this for twenty minutes. When it is almost done, add the remaining two tablespoons of olive oil.
BUTTERNUT SQUASH KALE RISOTTO | NAIVE COOK COOKS
From naivecookcooks.com
4.8/5 (8)Estimated Reading Time 3 mins
BUTTERNUT SQUASH AND KALE RISOTTO | VEGAN - SNEAKY VEG
From sneakyveg.com
BUTTERNUT SQUASH AND KALE RISOTTO RECIPE | YUMMLY
From yummly.com
BARLEY, KALE, AND BUTTERNUT SQUASH RISOTTO - LIDIA
From lidiasitaly.com
PORT AUSTIN IGA - BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
From portaustin.iga.com
33 EASY BUTTERNUT SQUASH RECIPES FOR FALL - INSANELY GOOD
From angletapes.net-freaks.com
ROASTED BACON AND SQUASH RISOTTO RECIPE | HELLOFRESH
From hellofresh.ca
TOP 40 BUTTERNUT SQUASH RISOTTO RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 48 BUTTERNUT SQUASH RISOTTO RECIPE OVEN RECIPES
From howard.coolfire25.com
TOP 43 RISOTTO WITH BUTTERNUT SQUASH RECIPE RECIPES
From dmax.youramys.com
10 BEST BUTTERNUT SQUASH KALE RECIPES | YUMMLY
From yummly.com
MARKET STREET IGA - RECIPE: BARLEY RISOTTO WITH BUTTERNUT SQUASH …
From marketstreet.iga.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
STEEL-CUT OAT “RISOTTO” WITH BUTTERNUT SQUASH AND KALE
From cookieandkate.com
BUTTERNUT SQUASH RISOTTO WITH KALE RECIPE (VEGETARIAN, …
From theherbeevore.com
BUTTERNUT SQUASH RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
SCHAEFER'S IGA - BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
From schaefers.iga.com
FAIRWAY MARKET IGA - RECIPE: BARLEY RISOTTO WITH BUTTERNUT SQUASH …
From fairwaymarket.iga.com
BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
From millinocketpangburns.iga.com
TOP 50 BEST BUTTERNUT SQUASH RISOTTO RECIPE RECIPES
From nyamaneilang.coolfire25.com
MORRISONS: RECIPES: BUTTERNUT SQUASH AND KALE RISOTTO
From groceries.morrisons.com
ROASTED SQUASH RISOTTO RECIPE | HELLOFRESH
From hellofresh.ca
FARRO RISOTTO WITH BUTTERNUT SQUASH AND KALE - ALEXANDRA'S KITCHEN
From alexandracooks.com
BUTTERNUT SQUASH + GREEN LENTIL SOUP | CLEAN FOOD CRUSH
From cleanfoodcrush.com
A TRICK TO MAKE CUTTING HARD BUTTERNUT SQUASH EASIER
From allrecipes.com
CELERIAC RISOTTO WITH BUTTERNUT SQUASH & KALE - EVERY LAST BITE
From everylastbite.com
RISOTTO WITH BUTTERNUT SQUASH | RECIPE & CALORIES | JUICEFAST™
From juicefast.com
BUTTERNUT SQUASH AND KALE - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love