Food: Butternut Squash Risotto with Crispy Leeks - - PressFrom - US

Food Butternut Squash Risotto with Crispy Leeks

01:40  20 november  2019
01:40  20 november  2019 Source:

The Best Way to Roast Butternut Squash Is Also the Easiest, Here's How

  The Best Way to Roast Butternut Squash Is Also the Easiest, Here's How The season for roasting butternut squash has arrived. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you cube squash. Maybe you start by removing the skin. There are many approaches, and many add extra time and work. Luckily, the best way to roast butternut squash might be the simplest. First, keep that skin on. Removing it creates unnecessary work. Once your skin-on butternut squash has cooked, the skin should peel away with relative ease.Second, for general butternut squash use, you don’t have to cut it into small pieces.

In this luxurious risotto , leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

2 cups cubed butternut squash , 2 tablespoons butter , 1/2 onion, minced, 1 cup arborio rice, 1/3 cup dry white wine, 5 cups hot chicken stock, 1/4 cup grated parmesan cheese, salt and ground black pepper to taste. Place squash cubes into a steamer basket in a saucepan.

a slice of pizza sitting on top of a wooden table© Photo: Christine Han/Styling: Erin McDowell

Risotto is the ultimate comfort food, even when unadorned. But recipe developer Erin McDowell just fall-ified the dish with butternut squash and a crispy leek topping, and now we officially can’t get enough. Thankfully, her method is foolproof.

“You roast butternut squash, then puree it with chicken broth and use that as the liquid to make the risotto,” McDowell tells us. It’s an extra step, yes, but worth it when the final result is so creamy and savory-sweet. (Want to make this vegetarian? Just use vegetable broth.)

“I grew up eating lots of leeks,” she continues, “and my parents grew them in their garden, so I love using them in the fall when they’re in season. They are very sweet and go well with the texture of the rice, but I also like to save some for a crispy topping. Because they’re so papery, leeks crisp up faster than onions. It seems like a time-consuming step, like caramelizing onions, but it’s actually very quick and they make a great garnish.”

How to make healthier Mac 'n' cheese with butternut squash

  How to make healthier Mac 'n' cheese with butternut squash Who says Mac 'n' cheese can't be guilt-free? Our recipe deliciously pairs spiraled squash with three different cheeses.Spiralized butternut squash is the perfect alternative to regular spaghetti. Not only is the texture incredible – far better than gummy chickpea or rice pasta – but it boasts an impressive nutritional profile. While this recipe isn't necessarily healthy (ahem, so much cheese), the squash noodles are loaded with Vitamin A  – almost five times your daily dose in just one cup – potassium, calcium, and Vitamin C. Even better, it’s also a good source of fiber and gluten-free.

Butternut squash risotto with crispy sage and pancetta couldn’t be simpler to make and at 72p per serving, you can feed a family fab food on a real budget. Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish.

3 tablespoons olive oil, divided, 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash ), 3 cups 1/2-inch-wide slices leeks (white and pale green parts only), 1 tablespoon chopped fresh thyme, 2 cups arborio rice, 4 14-ounce cans (or more) vegetable broth

Our weeknight plans? You already know.

RELATED: White Risotto with Corn, Carrots and Kale



3 tablespoons (45g) extra-virgin olive oil, divided

1 (1,400g) medium butternut squash, halved and seeds removed

Kosher salt and freshly ground black pepper

3 cups (680g) chicken or vegetable broth

5 tablespoons unsalted butter, divided

2 large or 3 small leeks, finely minced

1 garlic clove, minced

1 cup (201g) Arborio rice

½ cup (113g) dry white wine

½ cup (41g) finely grated Parmesan cheese, plus more for finishing

Crispy Leek Topping

2 tablespoons (28g) unsalted butter

1 large or 2 small leeks, halved lengthwise and thinly sliced

Kosher salt


1. Make the Risotto: Position a rack in the lower third of the oven and preheat it to 375°F. Place 2 tablespoons (30g) of the olive oil on a baking sheet and spread it around to coat the tray evenly.

Caramelized Butternut Squash Upside-Down Cake

  Caramelized Butternut Squash Upside-Down Cake Nothing against pumpkin pie, but it feels kind of tired. This year we’re going rogue with our autumnal desserts: Introducing caramelized butternut squash upside-down cake. “I love to make upside-down cakes as sheet cakes,” recipe developer Erin McDowell tells us, “because it feeds a crowd and it’s such an impressive presentation. This one is very sticky, very moist—kind of like sticky toffee pudding. And it slices so beautifully.

This simple and satisfying risotto was inspired by a dish from Wanda and Giovanna Tornabene's famed restaurant, Gangivecchio, in Sicily. Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto . Gently fold in the squash and pancetta.

There is no risotto rice in this gluten free, low carb risotto , the butternut squash is transformed into a risotto rice, stirred in with broth and Parmesan for a savory and creamy dish, topped with crispy salmon broiled in the oven with simple herbs.

2. Place the butternut squash halves cut side down on the prepared baking sheet and move around to coat the surface well with oil. Roast until the squash is very tender, 40 to 45 minutes. Use tongs to gently turn the squash over on the baking sheet. Season with salt and pepper, then spoon any remaining oil in the pan over the squash, letting it collect in the place where you scraped the seeds away.

3. Let the squash cool until it’s easy to handle, then scoop the flesh into the bowl of a food processor. Add the broth and puree until smooth. Transfer to a small saucepan and keep warm (not simmering) over low heat.

4. In a medium saucepan, heat 1 tablespoon (14g) of the butter with the remaining 1 tablespoon (15g) olive oil over medium heat. Add the minced leeks and cook until wilted and very soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.

5. Add the rice and cook, stirring constantly, about 1 minute. Add the white wine and bring to a simmer over medium-low heat, stirring frequently.

Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios

  Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios Alison Roman’s roasted squash with yogurt and spiced, buttered pistachios is easy, beautiful and lick-your-fingers good.

Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash , white wine, butter We are serving this with chopped chives, but you could also crisp up a few fresh sage leaves in simmering butter , then crumble them into the risotto .

This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. You can bake it all in the oven! Then, just stir the rice and butternut together with a reasonable amount of butter and Parmesan and top it off with crispy fried sage.

6. Add 1 cup of the butternut-broth mixture to the rice and cook, stirring frequently, until the broth is almost entirely absorbed. Continue adding broth gradually (about ½ cup at a time), stirring frequently, until you have about ½ cup broth left and the rice is tender but still slightly toothsome, 20 to 25 minutes.

7. Meanwhile,Make the Crispy Leeks: While the risotto cooks, melt the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until they are browned and starting to crisp, 9 to 11 minutes. Season to taste with salt.

8. Stir the final ½ cup broth into the risotto as needed. Stir the remaining 4 tablespoons (56g) butter and the Parmesan into the risotto until fully combined. To serve, spoon the risotto onto plates (if the risotto firmed up too much while the leeks cooked, add about ½ cup warm water and stir to loosen and make the mixture creamy again) and garnish each with the crispy leeks.


457 calories

23g fat

55g carbs

7g protein

6g sugars

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