15572 butternut risotto candied Recipes

butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups), fat-free , less-sodium chicken broth, water, madeira wine or sweet marsala, minced fresh tarragon, chopped pancetta, chopped onion, olive oil, garlic cloves, minced, uncooked arborio rice or other short-grain rice, cubed monterey jack cheese, salt, freshly ground black pepper, pine nuts, toasted, fresh tarragon sprigs (optional)

cubed peeled butternut squash, olive oil, divided, salt, reduced-sodium chicken broth, sliced fresh shiitake mushrooms, chopped onion, garlic clove, minced, uncooked arborio rice, pepper, white wine or 1/4 cup additional reduced-sodium chicken broth, grated parmesan cheese, minced fresh sage

butternut squash, halved, seeded, peeled, cut into 3/4-inch cubes, butter, melted, sugar, ground cinnamon, salt, ground black pepper

butternut squash (3 medium), leeks, olive oil, curry powder, chicken broth or 4 cups chicken stock, fresh ginger, grated, maple syrup, salt (to taste), sliced bacon, brown sugar, cayenne pepper, black pepper

butternut squash or 2 -3 medium delicata squash or 2 -3 medium banana squash, brown sugar, maple syrup, softened butter, shredded orange rind, ground cinnamon, pure vanilla extract

butternut squash, cubed (from a 2 1/2 lb squash butternut or any winter squash), butter, dried sage, crumbled (can sub rosemary or thyme), black pepper, salt , as needed

butternut squash or 2 frozen puree, onion, large, minced, butter, unsalted, room temperature, heavy cream, maple syrup , the real thing, apple cider, cinnamon, ground nutmeg, salt, pepper

butternut squash or 2 small, evaporated milk, sugar, eggs, ground cinnamon, ground nutmeg, apple pie spice, deep dish pie crust

butternut squash (about 1 lb.), peeled and seeded, vegetable broth, butter, chopped onion, arborio rice (short-grain), dry white wine, freshly grated parmesan cheese, whipping cream, salt and pepper to taste

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

butternut squash (peeled, seeded and rough chopped), granny smith apples (peeled and diced ), firm pears, peeled and diced, onion, chopped, celery, chopped, bacon (diced and sauteed ), chicken broth, apple cider, heavy cream, allspice, fresh sage, chopped fine, bay leaf, salt, pepper, olive oil, whole walnuts (candied and chopped), sugar, dried cranberries, chopped, maple syrup, creme fraiche (sour cream will work)

butternut squash - long or fat necked, light brown sugar, butter, walnuts, coarsely chopped, marshmallows... i use kraft jet puffed. they have a slight vanilla flavor

butternut squash cubed, brown sugar, molasses, butter softened, shredded orange peel, ground cinnamon, brown sugar optional, orange peel curls optional

butternut squash, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash), extra virgin olive oil, freshly ground pepper to taste, collard greens, stemmed and washed, low fat chicken stock, onion, chopped, garlic, minced, arborio rice, dry white wine, saffron (optional), freshly grated parmesan cheese (2 oz), chopped flat-leaf parsley

butternut squash, peeled and cut into cubes, nutmeg, olive oil, unsalted butter, grated parmesan cheese, chopped italian parsley, salt and pepper

butternut squash, peeled, seeded, and cut into 1/2-inch cubes, acorn squash, peeled, seeded, and cut into 1/2-inch cubes, olive oil, divided, balsamic vinegar, chopped fresh thyme, divided, sea salt, freshly ground pepper, low-sodium chicken broth, unsalted butter, onion, diced, garlic cloves, minced, uncooked arborio rice, white wine (such as chardonnay), freshly grated parmesan cheese, divided

butternut squash, peeled and cut into 1/2-inch dice, unsalted butter, sugar, grated fresh ginger, egg yolks, cornstarch, milk, pure vanilla extract, heavy cream, chocolate wafers, finely crushed

butternut squash soup, butternut squash , about 2 lb, peanut oil, chopped onion, chopped garlic, sliced carrot, ground cumin, salt, black pepper, chicken stock, heavy cream