Best 5 Butternut Squash Rosemary And Blue Cheese Risotto Recipes
Butternut squash, with its sweet and earthy flavor, is a versatile ingredient that adds a vibrant orange hue to any dish. When combined with the aromatic rosemary and tangy blue cheese, it creates a symphony of flavors that will tantalize your taste buds. In this article, we'll guide you through the process of creating a delectable butternut squash rosemary and blue cheese risotto, a creamy and comforting dish that will surely become a favorite in your repertoire.
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ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.
Provided by spatchcock
Categories Short Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 7cups broth to boil in large saucepan.
- Cover and reduce heat to low.
- Melt butter in large heavy pot over medium heat.
- Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
- Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
- Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese.
- Transfer risotto to large bowl.
- Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
CREAMY BUTTERNUT SQUASH RISOTTO
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
- In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
- Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
- Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
- Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
- Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
- Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
- Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
- Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
- Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
- Add the butternut squash and stir to incorporate.
- Serve immediately with fried sage for garnish.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams
Tips:
- Use a good quality butternut squash: A sweet, flavorful butternut squash will make all the difference in this dish. Look for squashes that are firm and heavy for their size, with a deep orange color.
- Roast the butternut squash before adding it to the risotto: Roasting the squash brings out its natural sweetness and caramelizes the edges. This will give the risotto a richer, more complex flavor.
- Use a flavorful broth: The broth is the base of the risotto, so it's important to use a flavorful one. A good option is to use chicken broth or vegetable broth. You can also use a combination of the two.
- Cook the risotto slowly and stir it frequently: Risotto takes time to cook, so be patient. Stir the risotto frequently to prevent it from sticking to the bottom of the pan and to help the rice release its starch. This will create a creamy, rich sauce.
- Add the blue cheese and rosemary at the end: Blue cheese and rosemary are the stars of this risotto, so add them at the end of the cooking process to preserve their flavor. Stir them in just until combined.
Conclusion:
Butternut squash, rosemary, and blue cheese risotto is a delicious and elegant dish that is perfect for a special occasion. It's also surprisingly easy to make, so don't be intimidated. Just follow the tips above and you'll be sure to succeed. Serve the risotto immediately, garnished with additional blue cheese and rosemary, if desired.
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