Squash Risotto Recipes

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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



Butternut Squash Risotto image

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.

1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice (Gabriele prefers carnaroli)
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping

SIMPLE SQUASH RISOTTO

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



Simple squash risotto image

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

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

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11



Saffron Risotto with Butternut Squash image

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.

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

ACORN SQUASH RISOTTO

Creamy risotto with acorn squash.

Provided by Chris Fisher

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h4m

Yield 4

Number Of Ingredients 13



Acorn Squash Risotto image

Steps:

  • Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
  • Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
  • Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  • Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
  • Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
  • Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 67.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 10.3 g, Sodium 672.1 mg, Sugar 7.1 g

1 acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary, or to taste
2 (14 ounce) cans vegetable broth, or more to taste
¼ cup butter, divided
1 yellow onion, chopped
1 cup Arborio rice
½ cup white wine
1 pinch Italian seasoning, or to taste
¼ cup grated fontina cheese
¼ cup grated Parmesan cheese

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



Butternut Squash Risotto image

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

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

SQUASH BLOSSOM RISOTTO

A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11



Squash Blossom Risotto image

Steps:

  • Combine chicken stock and 2 1/2 cups water in a medium saucepan, place over medium-low heat, and bring to a simmer. Quarter each blossom lengthwise, and cut in half crosswise; set aside.
  • Heat olive oil in another medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook until translucent, about 2 minutes. Add rice, and cook, stirring, until slightly opaque, about 2 minutes. Add wine, and cook, stirring constantly, until almost all the wine is absorbed, about 30 seconds.
  • Add about 1/2 cup of the simmering stock to the rice, increase heat to medium high, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be nearly absorbed before adding the next.
  • After about 10 minutes, add sliced squash; continue cooking, adding stock until rice is creamy looking and each grain is tender but slightly firm in the center. This process will take 15 to 20 minutes.
  • Stir in the blossoms, butter, and Parmesan, and cook, stirring, for 1 minute. Remove from heat, stir in basil, adjust seasoning with salt and pepper, and serve immediately, garnished with basil sprigs.

2 1/2 cups homemade or low-sodium canned chicken stock
11 squash blossoms (about 2 ounces)
2 tablespoons extra-virgin olive oil
3 shallots, coarsely chopped (about 1/4 cup)
Salt and freshly ground pepper
1 1/2 cup Arborio rice
1/4 cup dry white wine
3/4 cup sliced yellow baby squash (about 4 ounces)
1 tablespoon unsalted butter
1/3 cup grated Parmesan cheese
6 basil leaves, chopped, plus more for garnish

BAKED RISOTTO WITH WINTER SQUASH

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



Baked Risotto With Winter Squash image

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

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

RISOTTO WITH ROASTED WINTER SQUASH

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



Risotto with Roasted Winter Squash image

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

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

BUTTERNUT SQUASH OVEN RISOTTO

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 14



Butternut Squash Oven Risotto image

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.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

6 cups cubed peeled butternut squash (1 inch)
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1 cup water
1 small onion, chopped
2 cups uncooked arborio rice
2 garlic cloves, minced
1 cup beer
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS

Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.

Provided by Abra Berens

Categories     Risotto     Squash     Butternut Squash     Vegan     Olive Oil     Paprika     Onion     Rice     Wine     Orange     Dill     Parsley     #cook90     Vegetarian     Dairy Free     Wheat/Gluten-Free     Dinner     miso

Yield 4-6 servings

Number Of Ingredients 18



Creamy Squash Risotto With Toasted Pepitas image

Steps:

  • Make the Squash Purée:
  • Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
  • Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
  • Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
  • Make the Risotto:
  • Bring 8 cups water to a boil in a medium pot.
  • Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
  • Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
  • Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
  • Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.

For the Squash Purée:
2 large butternut squash (about 4 1/2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbsp. white miso
1 tsp. smoked paprika
1/2 tsp. kosher salt
For the Risotto:
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 1/2 tsp. (or more) kosher salt, divided
2 cups arborio rice
1 cup dry white wine or hard or sweet cider
3/4 cup raw pumpkin seeds (pepitas)
2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
2 tsp. finely grated orange zest
1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)
Orange wedges (for serving)

BUTTERNUT SQUASH & SAGE RISOTTO

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9



Butternut squash & sage risotto image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
  • While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated

BUTTERNUT SQUASH RISOTTO

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



Butternut Squash Risotto image

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

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

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12



Baked Butternut Squash

Steps:

  • Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
  • Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
  • Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
  • Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
  • Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
  • Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
  • Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
  • Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
  • Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
  • Add the butternut squash and stir to incorporate.
  • Serve immediately with fried sage for garnish.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams

olive oil, to taste
½ large yellow onion, diced
3 cloves garlic, minced
½ tablespoon fresh rosemary, minced
1 ½ cups short-grain brown rice
5 ½ cups vegetable broth, divided
2 cups butternut squash, diced
salt, to taste
pepper, to taste
1 bunch fresh sage, optional
¾ cup freshly grated parmesan cheese
2 tablespoons unsalted butter

SQUASH RISOTTO

This Squash risotto recipe is one of the best dishes in the history of time. Risotto is an Italian dish where rice is cooked in a broth using a specific technique. Cheese is often added towards the end of the process, although this recipe doesn't use cheese and it tastes absolutely incredible. As such, it is a perfect recipe for vegans and vegetarians, and this recipe uses squash, which is incredible. Meat-eaters will love it, too.

Provided by Heather Nauta

Categories     Brown Rice

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10



Squash Risotto image

Steps:

  • Boil the squash in a pot. You can also steam it.
  • Heat the water in a pot and maintain it just below a boil.
  • Warm a third pot to medium (last pot, I promise) and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned.
  • If using dried thyme, add it now. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the wine and stir until it is all absorbed. Add 2 tsp sea salt. Add the heated water to the rice ½ cup at a time, stirring constantly until all the liquid is absorbed before adding more.
  • Use all 3 cups of water for a very creamy risotto, or only 2-2½ cups for a sticky risotto.
  • When all the liquid is absorbed, the rice should be soft, but only just cooked (al dente). Then you can stir in the squash.
  • Garnish your squash risotto recipe with cracked black pepper and optionally roasted pumpkin seeds for the best meal ever.

Nutrition Facts : Calories 494.7, Fat 9.1, SaturatedFat 3.2, Sodium 312.8, Carbohydrate 83.3, Fiber 6.2, Sugar 4.7, Protein 11.6

3 cups water
2 cups squash, diced
1 teaspoon coconut oil or 1 teaspoon olive oil
1 small onion, diced
2 -3 tablespoons fresh thyme or 1 tablespoon dried thyme
1 cup short-grain brown rice
1 pinch sea salt
1/2 cup warmed white wine
1 pinch black pepper
2 tablespoons pumpkin seeds

RISOTTO WITH SQUASH AND PANCETTA

Categories     Pork     Rice     Vegetable     Appetizer     Dinner     Bacon     Squash     Butternut Squash     Fall     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 as a first course

Number Of Ingredients 10



Risotto with Squash and Pancetta image

Steps:

  • Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
  • Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
  • Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmesan
Additional grated Parmesan

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