SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Provided by Ina Garten
Categories main-dish
Time 1h35m
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.
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
SAFFRON RISOTTO WITH BUTTERNUT SQUASH
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.
BAKED FARRO AND BUTTERNUT SQUASH
"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
BAKED FARRO AND BUTTERNUT SQUASH
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for one minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and Parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- Mix well and serve.
More about "saffron risotto with butternut squash barefoot contessa recipes"
INA GARTEN'S SAFFRON RISOTTO WITH BUTTERNUT SQUASH
From youtube.com
Author Food NetworkViews 73.5K
BAREFOOT CONTESSA | SAFFRON RISOTTO WITH …
From barefootcontessa.com
TOP 44 BAREFOOT CONTESSA RISOTTO RECIPE RECIPES
From hola.churchrez.org
TOP 43 SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 41 INA GARTEN BUTTERNUT SQUASH RECIPE RECIPES
From rambusha.tibet.org
WEEKEND LUNCH | BAREFOOT CONTESSA | FOOD NETWORK
From foodnetwork.com
INA GARTEN’S SAFFRON RISOTTO WITH PANCETTA IS A PERFECT
From sheknows.com
BAREFOOT CONTESSA
From barefootcontessa.com
TOP 40 BAREFOOT CONTESSA BUTTERNUT SQUASH RECIPE RECIPES
From kasur.keystoneuniformcap.com
TOP 42 BAREFOOT CONTESSA VEGETABLE RISOTTO RECIPE RECIPES
From howard.coolfire25.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
SAFFRON RISOTTO WITH BUTTERNUT SQUASH - ONE GREEN PLANET
From onegreenplanet.org
RECIPE OF THE DAY: INA'S 5-STAR BUTTERNUT SQUASH RISOTTO
From youtube.com
BAREFOOT CONTESSA | SAFFRON RISOTTO WITH BUTTERNUT SQUASH
From barefootcontessa.com
TOP 40 BAREFOOT CONTESSA RISOTTO RECIPE RECIPES
From nyamaneilang.coolfire25.com
INA GARTEN'S SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE …
From eatingwell.com
TOP 42 BUTTERNUT SQUASH RECIPES BAREFOOT CONTESSA
From nyamaneilang.coolfire25.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
You'll also love