80843 squash risotto spinach toasted nuts Recipes

butternut squash, chicken broth, butter, salt, pepper, chopped fresh sage, olive oil, onion, approx 3/4 cup chopped, arborio rice, white wine, parmesan cheese

acorn squash, halved and seeded, extra virgin olive oil, sweet onion, diced, garlic cloves, minced, curry powder , to taste, nutmeg , to taste, arborio rice, uncooked (italian style ), dry sherry (optional), vegetable broth, water, heated, pecans, chopped (for garnish ), parsley (for garnish )

vegetable broth, olive oil, stalks celery, finely chopped, arborio rice, white wine, butternut squash, grated, salt

chicken stock, diced butternut squash, olive oil, pancetta, chopped onion, garlic, arborio rice, dry white wine, fresh parsley, roasted pumpkin seeds

chicken stock, water, extra-virgin olive oil, onion, chopped, garlic, grated or chopped, arborio rice, dry white wine, cooked frozen butternut squash, nutmeg, grated , to taste, salt and pepper, butter, leaves fresh sage , slivered, grated parmigiano-reggiano

butternut squash (about 1 3/4 lb), microwaveable brown rice (such as uncle ben s), olive oil, shallot, minced, minced peeled fresh ginger (optional), fat-free , less-sodium chicken broth, grated fresh parmesan cheese, plus additional for garnish, salt, freshly ground black pepper

uncooked arborio rice or other medium-grain rice, olive oil, fat-free , less-sodium chicken broth, water, frozen pureed butternut squash (such as mckenzie s), salt, freshly ground black pepper, grated fresh parmesan cheese, grated fresh parmesan cheese (optional), thyme sprigs (optional)

butternut squash, peeled, seeded and cut into 1/2-into cubes (2 1/2 to 3 lbs.), unsalted butter, 2 tbsp. melted, salt & freshly ground black pepper, homemade chicken stock (or canned low-sodium chicken broth), onion, diced fine, arborio rice, dry white wine, grated parmesan cheese, fresh sage leaf, minced, nutmeg, freshly grated

acorn squash , about 1 lb, olive oil, chopped shallots, arborio rice, duck stock or you can substitute chicken stock, cooked duck meat , cut into 1-inch pieces, chopped fresh sage, butter, heavy cream, grated fresh parmesan, salt and pepper

unsalted butter, fresh sage, chopped peeled butternut squash, onion, coarsely chopped, garlic , smashed, kosher salt, arborio rice, dry white wine, low-sodium chicken broth, parmesan cheese rind (optional), coarsely chopped aged gouda cheese , plus shaved gouda for garnish, freshly ground pepper, arugula

chicken stock, water, extra-virgin olive oil, onion, chopped, garlic, grated or chopped, arborio rice, dry white wine, cooked frozen butternut squash, nutmeg, grated , to taste, butter, leaves fresh sage , slivered, grated parmigiano reggiano

butternut squash, olive oil, salt, aborrio rice, chicken stock, butter, parmesan, mascarpone cheese, micro sorrel, for garnish

butternut squash about 2 1/2 to 3 lb, chicken stock (or canned , fat-free), bacon, extra virgin olive oil, shallots minced, arborio rice, dry white wine, freshly ground nutmeg, salt to taste, fresh ground pepper to taste, chopped fresh rosemary, unsalted butter, freshly grated parmigiano-reggiano cheese

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 and cubed, rice (short grain), thyme, beef broth, butter, onion, minced, garlic, minced, dry white wine such as pino grigio, parmesan cheese, grated, butter

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

chopped sweet onion, butter, olive oil, garlic clove, minced, uncooked arborio rice (short-grain), low-sodium chicken broth, dry white wine, freshly grated parmesan cheese, low-sodium chicken broth, salt and pepper to taste, frozen cooked squash, thawed and drained, sliced fresh basil

fat-free , less-sodium chicken broth, divided, water, olive oil, divided, cubed peeled butternut squash (about 1 1/4 lb), chopped shallots (about 5 medium), dry white wine, divided, minced fresh sage, kosher salt, freshly ground black pepper, dry arborio rice, reheated diced cooked turkey (about 3/4 lb), crumbled goat cheese