BUTTERNUT SQUASH & KALE RISOTTO
Provided by Naive Cook Cooks
Categories Main Course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot, warm up vegetable stock and keep it aside.
- Now in another pan, add butter. To it add butternut squash and add salt & pepper. Cook until its fully cooked and a bit caramelised. Transfer it to a plate.
- Now to the same pot, add olive oil. Once warm, add garlic and onion and saute for few minutes. To it add rice and stir it around for 2-3 minutes. No add wine and cook it by stirring continously until wine is all absorbed. Now add ½ cup vegetable stock at a time and keep stirring. Once the liquid is absorbed, add another ½ cup. I ended up adding almost 2.5 cups of water by the time my rice was al dente.
- Now once you find that rice is al dente that is cooked but still has a little bite to it, add salt, pepper,thyme, butter, cheese and mix.
- Now add squash, kale and stir it around. If it feels too thick, add another ½ cup of water. Cook on low and taste and adjust seasonings.
- **Make sure you keep the gas on medium to medium-low.
BUTTERNUT SQUASH & SAGE RISOTTO
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 609 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SQUASH AND KALE RISOTTO
Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.
Provided by Sharon123
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vegetable stock to a boil and then reduce it to a simmer.
- Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
- Add more oil, if necessary, to prevent sticking.
- Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
- Add the wine, if using.
- When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
- Add the squash and the kale and stir.
- Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
- Add the nutmeg, lemon peel, and salt and pepper to taste.
- Remove the risotto from the heat, stir in the cheese, and serve immediately.
- Enjoy!
- Variations:.
- In addition to or in place of kale, add any of the following:.
- chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
- This is great served with fish or chicken!
Nutrition Facts : Calories 350.6, Fat 3.1, SaturatedFat 0.5, Sodium 26, Carbohydrate 73.5, Fiber 4.6, Sugar 3, Protein 7.5
FARRO RISOTTO WITH BUTTERNUT, MUSHROOMS & KALE (VEGAN)
This vegan friendly farro risotto is super creamy, chewy, and delicious. Mushrooms and kale add earthy umami flavors, and roasted butternut squash on top gives it a little bit of sweetness.
Provided by Raquel Smith
Time 40m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350F. Place the cubed butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the salt and pepper, then mix everything around with your hands until evenly distributed. Bake for about 25 minutes, until fork-tender.
- Heat the olive oil in the bottom of a large stock pot over medium-high heat. Add the mushrooms and cook until they start to release their moisture. While these cook, heat your veggie broth to almost boiling.
- Add the farro to the mushrooms and stir. Pour in one cup of the broth and cook, stirring often, until almost absorbed. Repeat until all the broth is gone and the farro is tender. Depending on the brand of farro you use you may need to use more broth, but keep in mind that it naturally has a bit of chew.
- When you add the last cup of broth, also stir in the kale.
- After the farro is tender, stir in the potato flour, almond milk, and nutritional yeast. Serve immediately topped with the butternut and fresh thyme.
BUTTERNUT SQUASH AND KALE RISOTTO
This is my new favourite risotto recipe. Butternut squash and kale ensure that this creamy vegan risotto is packed full of both flavour and goodness. Gluten free, dairy free and vegan.
Provided by Mandy Mazliah
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the diced butternut squash into a roasting tin, drizzle with 1 tablespoon olive oil and roast for 20-30 minutes, stirring halfway, until soft.
- Meanwhile heat the other 1 tablespoon olive oil in a large saucepan. Add 1 chopped onion and sauté for 5-10 minutes until translucent. Stir often.
- Add 3 cloves crushed garlic, stir well and cook for 1 minute.
- Add 250g arborio risotto rice. Stir until coated in the oil and onion mixture.
- Add 200ml white wine, stir well and cook until the liquid has been absorbed.
- Now add a ladleful of hot vegetable stock and stir well. Continue stirring gently until all the stock has been absorbed by the rice.
- Add a further ladleful and continue stirring.
- Repeat until the stock has almost been used up and the rice is al dente. This will take around 20 minutes.
- With the last ladleful of stock stir through 300g shredded cavolo nero and cook until wilted.
- Finally add 3 tablespoons nutritional yeast or a vegan parmesan cheese alternative.
- Season to taste with salt and pepper.
- Serve with salad and toasted pumpkin seeds if liked.
Nutrition Facts : Calories 441 kcal, Carbohydrate 73 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 744 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
FARRO RISOTTO WITH SQUASH AND KALE
Farro recipe inspired by this recipe on Serious Eats. November 3, 2020 Update: I have simplified this recipe. View the Serious Eats recipe if you're looking for something more like the original.
Provided by Alexandra Stafford
Categories Entrée
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oven to 425ºF. Cut squash in half lengthwise. Scoop out the seeds (and save or compost). Rub flesh of squash lightly with olive oil and season with salt and pepper. Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
- Meanwhile, in a large, wide sauté pan, warm 1/4 cup olive oil over medium heat. Add the onion and cook until it's translucent, about five minutes. Season with a pinch of salt. Add the garlic, and cook for another minute. Add the farro and cook stirring constantly for another minute.
- Add the wine, bay leaf, and thyme, and cook until the wine is nearly gone.
- Add the 1 quart of water along with a teaspoon of salt. Bring to a simmer. Reduce the heat to medium or low - you want the liquid to be gently simmering. Simmer for 45 minutes or until the farro grains have expanded and are al dente.
- Meanwhile, pull the skin off the squash - it should remove easily. Purée the flesh in a food processor or blender until it's silky smooth.
- Meanwhile, prepare the kale: remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
- Extract the thyme sprigs and bay leaf from the risotto and discard (or compost). Stir one cup of the squash purée into the risotto. Season with pepper to taste. Add a handful of the thinly sliced kale strips and a handful of parmesan. Stir until the kale is slightly wilted and incorporated. Add more kale to taste. Stir, taste, adjust seasoning with more salt, pepper, or parmesan. Serve immediately.
BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
BUTTERNUT SQUASH AND KALE RISOTTO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Remove to a plate and set aside.
- For the risotto: Heat the broth in a saucepan over low heat. Keep warm.
- Add the butter to the same skillet over medium-low heat. Add the onions and cook until translucent, 2 to 3 minutes. Add the rice and stir, cooking for 1 minute.
- Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt and pepper along the way.
- Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency; it should be tender with just a little bit of "bite."
- When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently. Add the Parmesan shavings and cream and stir until it's just combined. Taste and add more salt and pepper as needed.
- Sprinkle the minced parsley over the top and serve immediately with extra Parmesan shavings!
BUTTERNUT SQUASH BAKED RISOTTO
This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 383 g, Fat 7 g, Fiber 6 g, Protein 7 g
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BUTTERNUT SQUASH AND KALE RISOTTO - MAKING THYME FOR …
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Cuisine ItalianTotal Time 1 hrCategory DinnerPublished 2020-02-10
- In a large pot, warm two tablespoons vegan butter (or oil) over medium heat. Add the onion, sprinkle with salt and cook until translucent, about 3 minutes. Add the squash and garlic then continue to cook for 7 minutes.
- To the pot, add the arborio rice and dried sage. Pour in the wine and cook, stirring occasionally, until it is almost completely absorbed. Add 1 cup of the broth, stir and cook until it has absorbed by the grain. Continue adding 1 cup of the broth at a time and cooking down until it’s been almost entirely absorbed between additional. Stir often to maintain a creamy texture. Add the kale with the last cup of broth and cook until wilted.
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- Heat the olive oil in a large skillet over medium heat. Add the squash, stirring frequently, until the squash is starts to be become soft, about 12 minutes.
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- To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
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- Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
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- Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale.
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