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Butternut squash and walnut risotto recipe

Butternut squash and walnut risotto recipe


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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Butternut squash risotto

When sqaush are in season and cheap to buy - make this butternut squash and walnut risotto. You could also used frozen butternut squash cubes.


Pennsylvania, United States

4 people made this

IngredientsServes: 6

  • 1.5L chicken stock
  • 3 tablespoons olive oil
  • 3 shallots, finely diced
  • 400g Arborio rice
  • 50g walnuts
  • 450g butternut squash, cubed
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • grated Parmesan cheese, to garnish

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat the chicken stock in a saucepan and keep warm.
  2. Heat 2 tablespoons olive oil in a pan; add the shallots and cook, stirring, until softened but not browned. Add the rice and stir for a few minutes until it starts to smell nutty.
  3. Add 250ml of stock to the rice and stir until liquid is absorbed. Add another 250ml of stock and stir until absorbed. Repeat until all stock is used.
  4. While the rice is cooking, toast the walnuts in a dry pan; chop walnuts and set aside.
  5. Meanwhile, heat 1 tablespoon oil in a pan with a lid, add butternut squash cubes and thyme, mix well and cover. Let cook 15 minutes over medium-low, stirring occasionally. Season with salt, pepper and cayenne.
  6. When the rice is done, add the butternut squash and season if necessary.
  7. Serve the risotto topped with the toasted walnuts and grated Parmesan.

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Reviews & ratingsAverage global rating:(1)


Butternut squash & sage risotto

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.


Roasted Butternut Squash Risotto with Sugared Walnuts

This was so yummy. I used pecans instead of walnuts and I sprinkled blue cheese on top to balance the sweetness of the nuts and squash. So good!

Sugared Walnuts. I love Sugared Walnuts. Read: I love butter and brown sugar. Interestingly enough, it wasn’t until writing this post that I realized, whoops, they actually weren’t sugared walnuts. I mistakenly used pecans. It wasn’t a bad mistake, necessarily. We all known it’s less about the nuts and more about the butter and brown sugar.

Regardless of using pecans or walnuts, this roasted butternut squash risotto had so much rich flavor and texture (think brown sugar, wine, chicken stock, onion, bacon, garlic, lemon thyme). The combination of sweet and savory was perfect!

Yet another wonderful thing about this recipe is that it is light. Kind of. In one serving, there are 257 calories and 10 grams of fat.

The only problem here is that “one serving” is definitely not enough for me. Additionally, who really sprinkles this with only 1 teaspoon of parmesan cheese? Sheesh.


Winter squash risotto with walnuts and fried sage leaves

Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored. That beauty makes them one of nature’s more versatile vegetables: Until you’re ready to eat, you’ve got a holiday centerpiece.

But once you cook them, they transform completely, that ceramic hardness giving way to a nearly creamy texture and a subtle, nutty sweetness. Of course, that’s not going to happen with just any winter squash.

Beautiful as they are, squash can be confusing. Even the name can fool you -- winter squash are actually harvested in the fall (hence all those Halloween pumpkins). We call them winter squash only because most varieties have hard, thick rinds that allow them to be stored through the cold winter months when, traditionally, few other vegetables were available.

Winter squash can be rough and warty, or smooth and sleek. They can be round or cylindrical. The skin can be orange, yellow, green and even nearly blue -- or just about any combination or variation thereof. Their flesh can be stringy and fibrous, or smooth as butter. The flavor can be sweet and rich, or thin and vegetal. Winter squash range in size from a little bigger than a tennis ball to more than 100 pounds.

How do you make sense of all this? The good news for cooks -- this may sound cynical, but it’s true -- is that you can ignore most of them. To put it diplomatically, most winter squash were traditionally prized more for their keeping ability than for any outstanding culinary characteristics.

I know that’s harsh, but you are best off focusing on a handful of the best commonly available varieties. In general, winter squash seem to be defined by two variables: texture -- from stringy to smooth -- and flavor -- from nutty sweetness to a kind of green vegetable flavor we’ll call “squashiness” for lack of a better term.

* Acorn. This is probably the most familiar winter squash after the pumpkin and almost certainly the most familiar one that is edible. Its skin is dark green with occasional blushes of saturated orange. Its flesh is pale to medium orange. The texture is semi-smooth and rich, and flavor is moderately sweet and moderately squashy. The acorn is a middle-of-the-road squash. The Table Queen is an especially good type of acorn.

* Butternut. If I had to choose a single readily available winter squash variety, this would be it. The butternut is shaped like a long cylinder with a slight bulb on one end. The skin is fairly thin and a kind of golden tan in color. The flesh is dark orange and semi-fibrous. The flavor is very sweet and nutty with just a hint of green squashiness.

* Carnival. This looks like a harlequin acorn squash, with beautiful patchwork dark green and bright orange skin. The flesh is dark orange and slightly fibrous. The flavor is complex, rich and sweet with an intriguing earthy note.

* Kabocha. Though it became available only in the last decade or so, the kabocha seems to be everywhere today. It is round and slightly flattened at the top and bottom. The skin is dark green with delicate gray-blue tracing (there are also all-green and dark-orange versions). The flesh is pale to medium orange and extremely dense and smooth. The flavor is very sweet but with a nice green squashy edge that gives some backbone.

Whatever the variety, there is an art to picking a good winter squash. One of the best clues is the stem (which should always be present). It should be dry and corky. This tells you the squash stayed on the vine until it was almost ready to fall off, which happens at full maturity.

The color of the rind should be deep and vibrant, which shows the full development of the pigments that come with maturity. And for the same reason, it should be matte rather than shiny. Many squash show pale spots where they rested on the ground, just as melons do. Most squash have thick, hard skin. When fully mature, you won’t be able to nick it with your thumbnail.

One important and often overlooked fact is that many winter squash varieties actually improve after picking, provided they are properly stored. This is particularly true of squash such as butternut and kabocha, and true to a slightly lesser extent with squash such as kuri, pumpkins and hubbards.

Squash such as acorn, carnival, spaghetti, delicata and sweet dumpling do not improve after picking.

The squash that do improve will certainly be sweet immediately after picking, but their sweetness and depth of flavor will increase for several weeks. During this period, enzymes convert much of the squash’s starch to sugar. Indeed, one study found that proper curing (temperatures of 75 to 80 degrees and high humidity) for up to three weeks had more effect on the sweetness and flavor of some squash than an extra week on the vine.

The flavor and texture of winter squash vary tremendously depending on how it is heated. Cooked with moisture, such as by steaming, the taste is subtle and the texture is delicate.

Simmered into a risotto, for example, the squash flavor is subtle, little more than a haunting sweetness. Toasted walnuts provide a complementary flavor and a contrasting crunch, and flash-fried sage leaves add an autumnal perfume.

When cooked with dry heat, such as by roasting, squash comes on strong. Not only is there delicious caramelizing of the natural sugars, but with its moisture driven off, the flesh of the squash will be dense and creamy, even buttery.

Roasted squash can be served just as is (at least in the case of smaller acorns), or you can spoon out the pulp and puree it in the food processor with some butter and seasonings. Because squash have a different type of starch than potatoes, they won’t turn gluey. Thin the puree with stock and you have a wonderful base for a winter soup.

If you’ve never tried sauteing winter squash, you should. The result is somewhere between moist- and dry-heat cooking: The exterior caramelizes nicely, but the interior stays delicate. Even better, instead of taking 45 minutes to an hour the way roasting does, sauteed squash is done in less than 15 minutes.

Cooked this way, winter squash can stand up to the most robust of flavorings. To keep it quick, finish the dish simply with a spoonful of rosemary gremolata, a minced combination of fresh rosemary, garlic and lemon zest (the original is made with parsley and used to garnish osso buco).

The mixture cooks in a flash, and though the individual components are powerful, the result is a perfume that flavors the squash without overpowering it.


Making Vegan Risotto

This was my first time making risotto and discovered a lot of things about this process. Risotto, to my surprise, is the process of cooking the rice in the broth and white wine and not a recipe itself. There are many variations on the recipes, but most of these include cream, cheese, and butter as main ingredients. Since we are doing it vegan style, I replaced all of that with their vegan versions. However, you don’t need to add the cheese to the recipe if you don’t have. The rice’s starch, the butternut squash, the coconut cream, and nutritional yeast all add enough creamy cheesiness to the dish that it is not necessary. Myself, I didn’t have any on hand, so it still has a lot of taste without it. Also, the Italians make risotto with white wine. If you would like to try this with white wine, add 2 cups to the rice before the broth and wait until all the liquid is absorbed. Then continue the recipe as indicated.


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Butternut Squash Organic Risotto Recipe

So many times, I have craved…better yet, I have WANTED a delicious pasta! Sure there are many delicious ways to create pasta without the gluten, but sometimes you don’t want all the fuss, am I right?

I have yet to find an organic store bought gluten free pasta that tastes really good. Sure there are options out there that aren’t organic, and they actually taste pretty darn good…but in my opinion, they are loaded with toxins that I try so hard to stay away from.

If I am not in a hurry, I make my most amazing, incredible, out of this world (ya get the point, I kind of like this recipe) gluten and grain free pasta out of my cookbook: Gluten Free & Grain Free Breads, Batters & Doughs.

An Organic Risotto Recipe Cooked In Just 3 Minutes?? How?!

Although this pasta recipe pictured above (including the homemade dough and rolling it out) only takes 1/2 hour to make from start to finish, sometimes you want to cut that time even further.

How do you do that you ask? With a pressure cooker!! I am madly in ❤ with my pressure cooker.

You guys, see this incredible organic risotto recipe…it took only 3 minutes to make! Yay, you read that right….3 MINUTES!! How? With a pressure cooker, that’s how!

What is a pressure cooker?

For years now I have been using a pressure cooker. Back when my grandma used a pressure cooker, I can remember the pot shaking on the stove and being terrified of the pot!

Well fear no more, pressure cookers today are SO easy to use and couldn’t be more safe to use! I recently purchased an electric pressure cooker , and I have re-fell in love with my pressure cooker all over again and I absolutely can not believe how easy it is to use!

So let’s talk about pressure cookers for a sec. A pressure cooker cooks food up to 70% faster than traditional methods. It locks in the flavor and vitamins and reduces your stress and time in the kitchen dramatically!

My Recommendations For Pressure Cookers

As with everything out there, there are so many pressure cookers to choose from! But not all pressure cookers are created equal and quite frankly, there are some pretty shady attempts to a quality pressure cooker. So to help you take the guesswork out of which pressure cooker to buy, I am sharing the two pressure cookers that I have and recommend.

I have 2 pressure cookers:

Are You Ready To Cook This Organic Risotto Recipe In 3 Minutes?

So how about we get to this totally incredible recipe already! Risotto is known to be one of the most tricky dishes to make and it is SO time consuming.

Not this recipe. Oh my you guys, it is so simple and tastes absolutely amazing. Let’s dive into this recipe already!


Butternut Squash Risotto With Arugula And Candied Walnut Salad Recipe

Trying to be frugal and not eat MEAT everyday, I made this last night with a homemade chicken stock. I cannot stress enough the difference it makes to use homemade stock. No box or can could ever make risotto this good :-)

  • italian
  • butternut
  • squash
  • risotto
  • arugula
  • candied
  • walnut
  • salad
  • savory
  • sweet
  • creamy
  • cheese
  • wine
  • stovetop
  • italian
  • italian
  • butternut
  • squash
  • risotto
  • arugula
  • candied
  • walnut
  • salad
  • savory
  • sweet
  • creamy
  • cheese
  • wine
  • stovetop
  • italian

Schedule your weekly meals and get auto-generated shopping lists.

  • For Risotto:
  • 1 small butternut squash
  • 2 tablespoon extra virgin olive oil, divided
  • 2 tablespoon unsalted butter, divided
  • 1 large minced shallot
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • Kosher salt and white pepper
  • 6 cups (or so) homemade chicken stock
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus some shaved for garnish
  • For Salad:
  • 4 handfuls wild baby arugula
  • splash of aged balsamic
  • splash of extra virgin olive oil
  • candied walnuts
  • Note- Please see my recipe for the walnuts posted here:
  • Baby Spinach Gorgonzola And Fresh Raspberry Salad

Ingredients

How to make it

  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with 1 TB olive oil, salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender (I like to squish mine a little with a fork so it's not big chunks). 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 1 TB butter and 1 TB olive oil saute 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.
  • Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 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, remaining 1 TB of butter and Parmesan. Mix well and serve with Arugula salad on side.
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  • Show up here?Review or Bookmark it! ✔

The Cook

The Rating

I hate to throw more forks at you after you crawled out from the other 510. But geez this sounds good. Duck.

I am 100 percent in agreement with you about fresh home made stock.Kudos just for mentioning that.
You know I am all over this kind of recipe it is so attractive on several levels. The color balance from both the salad and risotto combined with . more

Yum, yum, yum, yum, yum. Greatness here my friend and a very high 5.


I used yamani rice for this spinach and butternut squash risotto. Yamani rice is a short grain brown rice. I first came across yamani rice in Argentina and everyone was talking about how great and healthy it is!

It’s a whole grain rice where only the husk is removed from the seed rice, making it a good source of fibre.

I’ve used yamani rice in everyday cooking, and since it’s short grain, I really like using it for risotto since I wasn’t able to find arborio rice whilst living in Argentina!

dry ingredients for this risotto recipe


Butternut squash and walnut risotto recipe - Recipes

1 large butternut squash, peeled and cubed

2 tbs. Maple syrup or honey

2 c. of arborio rice (recipe called for 500g)

4.22 c. of chicken broth (recipe called for 1 liter)

.425 c. heavy cream (recipe called for 100ml) I think I just went slightly less than half

1 Tbs. fresh sage, finely chopped

1. Preheat oven to 390 (recipe called for 200c).

2. Combine the butternut squash with the maple syrup/honey, salt and olive oil in a roasting pan and roast for 30 minutes or until butternut is soft. Puree 3/4 of butternut puree, reserving some cubes for plating.

3. Turn the oven down to 350 (recipe called for 180c).

4. Place the risotto in a roasting tray that is 3-5" deep..I used a 9 x 11 baking pan. Pour in the chicken stock and butternut puree and mix through. Place in the oven and allow to bake for 20 minutes.

5. After 20 minutes remove from oven. Stir in the cream, sage, and nutmeg. Place back in oven for another 20 minutes. After 40 minutes the rice should be cooked.

6. Taste and see if the texture of the risotto is to your liking. If not place back in oven. When done season to taste and top with crispy sage and pine nuts.



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