The Ultimate Makeover Risotto With Squash Sage Recipes

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.

Steps:

• Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
• Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
• Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
• Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
• After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.

Steps:

• Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces. Pour the stock into a pan, add the porcini, then bring to a gentle simmer.
• Heat 2 tbsp of the oil in a heavy, wide pan. Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesn't stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring. Pour in the wine and stir everything for 1 min.
• Start to add the hot stock (leaving the porcini behind) - this process should take 18-20 mins, so put a timer on if it helps. Stir in 1½ ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (it's ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
• As the last of the stock goes in (keep a little back) check if the rice is ready - it should be soft with a bit of chew in the middle - and the consistency fluid. Season with pepper.
• Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.
• Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

Steps:

• Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and a cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
• Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
• Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
• Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
• After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in awarm bowl and garnish with extra cheese and sauteed sage leaves.

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