How To Make A Delicious Risotto With Roasted Butternut Squash Recipes

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
• Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
• Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
• Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

Steps:

• Preheat the oven to 425º F.
• Peel the squash, then dice it into ½ -inch cubes. This should yield about 4 cups of diced squash. Add the squash to a baking dish. Season it with the salt and pepper and drizzle it with the olive oil. Spread the cubes evenly and roast the squash for about 25 minutes or until the edges have started to caramelize, stirring occasionally. Remove from the oven and set aside. Because it shrinks during roasting, you should have about 2 cups roasted squash.
• While the squash is in the oven, prepare the other vegetables. Trim the leek, discarding most of the green part, but saving about two inches. Cut the leek lengthwise, wash it very well, then slice it into ¼-inch pieces. Cut the shallots from top to bottom, chop it into ribbons, and then into small ¼-inch pieces. Set them both aside.
• In a medium saucepan, bring the vegetable stock to a simmer, cover, and keep warm.
• While the vegetable stock is simmering, heat the olive oil over medium heat in a heavy-bottomed, wide, and shallow pan or skillet. Add the sage leaves and fry them for a minute or two, until crispy. Remove them with a slotted spoon and place them on a paper-lined dish.
• To the same skillet or pot, add the butter over medium heat and, once it is melted, add the leeks and the shallots, season with ½ tsp. of salt and freshly ground pepper. Cook for 5-6 minutes. Stir in the rice. Toast the rice stirring well for about 2 minutes, or, until the grains begin to become translucent around the edges.
• Next, add the wine and the thyme, and cook slowly until the wine is nearly all absorbed; about 2 minutes.
• Add one ladle of the hot stock to the skillet and cook, stirring occasionally, until the liquid is absorbed. Add another ladle of stock and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used and the rice is cooked, but still al dente. Remove the thyme leaves and discard. This process should take about 20 minutes.
• Once the rice is the desired texture, stir in the Parmesan cheese and the last tablespoon of butter. Fold in the roasted butternut squash. Taste the risotto to adjust for seasoning (this will depend on how salty your stock is). If the risotto is too thick, add a bit more hot stock, or, hot water. The consistency of a perfectly cooked risotto should not be thick and heavy, nor should it be "soupy". It should be "saucy", like a pudding, and it should slowly spread on the plate when you serve it in.
• To serve, spoon the risotto onto warmed plates, top with the toasted pine nuts, and serve immediately with extra Parmesan cheese on the side.