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Tag Archives: risotto

BUTTERNUT SQUASH RISOTTO

30 Sunday Nov 2014

Posted by Ceri Wilkin in main, Recipes

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Tags

arborio, best, butternut squash, pancetta, parmesan, risotto, white wine

This Butternut Squash Risotto is absolutely delicious, and I don’t think my perception of the taste was influenced by the fabulous evening I had while making it. I invited a friend over for dinner with her kids, while our husbands were out of town hunting. It was one of those great nights filled with laughter and meaningful conversation. Her son was intrigued and probably a little exacerbated, when commenting that we sat at the table and talked for 6 hours!!

BUTTERNUT SQUASH RISOTTO

butternut squash risotto

1 quart of chicken stock

a generous pinch of saffron (20 to 24 threads)

3 tablespoons olive oil

1/4 pound pancetta, finely diced

1 pound butternut squash, shredded

1 rib of celery, finely diced

1 onion, diced

2 cloves garlic, shredded

salt and pepper

freshly grated nutmeg

1 1/2 cups arborio rice

1/3 cup white wine

3 tablespoons butter

1/2 cup grated parmesan

sliced sage for garnish

In a pot, bring the stock, 2 cups of water and the saffron to a low boil. Lower the heat and keep warm.

Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Stir in the pancetta for a minute or two. Add the butternut squash, celery, onion and garlic. Season to taste with salt, pepper and nutmeg. Partially cover and cook until the butternut squash is just softened, 6 to 7 minutes. Stir in the rice for 1 minute. Add the wine and cook to evaporate. Add the warm stock, stirring in a few ladlefuls at a time and allowing the liquid to evaporate before adding more. Cook for 18 minutes from the first addition of stock.

Stir in the butter and cheese in the last minute of cooking. Serve the risotto in shallow bowls. Top with the sage.

Enjoy!

Recipe adapted from Rachael Ray, October 2012

www.rachaelraymag.com/

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

25 Thursday Oct 2012

Posted by Ceri Wilkin in Uncategorized

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Tags

butternut squash, dinner, risotto, sage

This dish was inspired by the Chef and owners at Emelias Kitchen, George and Sara. My husband and I attended their most recent wine and food pairing event, and as always, were absolutely delighted with all of the incredible food they served! One of the most outstanding dishes, was a risotto served in half a baked butternut squash – positively, mouthwateringly wonderful! I was thrilled when I found this recipe and although it wasn’t quite as creamy and delicious as the Emelias version, I enjoyed it all the same.

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

3 tablespoons butter
4 cups butternut squash, peeled, seeded and cubed
1 1/2 teaspoons golden brown sugar
3 cups chicken broth
3 cups beef broth
1 1/2 tablespoons olive oil
3 slices bacon, cut into pieces
3/4 cup chopped shallots
3/4 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh thyme
2 cups arborio rice
1/3 cup riesling
2 tablespoons chopped fresh Italian parsley
freshly grated parmesan cheese

Melt butter in a large skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Saute 6 minutes. Cover, cook until almost tender, stirring often, about 5 minutes.
Uncover, sauté until browned but still holding shape, about 8 minutes. Set aside.
Combine chicken broth and beef broth in a large saucepan and bring to simmer, cover and set aside to keep warm.
Heat oil in large pot over medium heat. Add bacon, sauté until beginning to brown. Add shallots. Saute until soft, about 4 minutes. Mix in sage and thyme, stir 1 minute. Add rice, sauté about 4 minutes.
Add wine, stir until wine evaporates, about 1 minute. Add 1 cup warm broth, simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth, simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper. Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/magazine/toc/october_2008_toc

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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