Best 2 Kabocha Squash Risotto With Sage And Pine Nuts Recipes
Kabocha squash risotto with sage and pine nuts is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The kabocha squash adds a sweet and creamy flavor to the risotto, while the sage and pine nuts add a touch of savory and nutty flavor. This dish is also relatively easy to make, and can be prepared in under an hour.
Check out the recipes below so you can choose the best recipe for yourself!
KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
Provided by Anna Thomas
Categories Vegetarian Low Cal High Fiber Dinner Parmesan Pine Nut Squash Winter Family Reunion Healthy Low Cholesterol Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
- Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
- Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
- Top risotto with shaved Parmesan and crumbled Pancetta.
KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
Make and share this Kabocha Squash Risotto With Sage and Pine Nuts recipe from Food.com.
Provided by Queen Dana
Categories Pumpkin
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes.Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
- Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3 1/2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
- Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
- Top risotto with shaved Parmesan and crumbled pancetta, if desired.
Nutrition Facts : Calories 433.9, Fat 21.2, SaturatedFat 2.3, Sodium 7.2, Carbohydrate 53.1, Fiber 4.9, Sugar 7.1, Protein 8.3
Tips:
- Choose the right squash: Look for kabocha squash that is firm and heavy for its size, with a deep green or orange rind. Avoid squash with blemishes or soft spots.
- Roast the squash before using it in the risotto: Roasting brings out the squash's natural sweetness and intensifies its flavor.
- Use a good quality broth: The broth is the foundation of the risotto, so it's important to use a good quality one. Look for a broth that is made with real ingredients and has a rich flavor.
- Cook the risotto slowly and stir 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.
- Add the cheese and butter at the end: Adding the cheese and butter at the end of the cooking process will help to create a creamy, rich risotto.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked. If you need to keep it warm, cover it with a lid and place it in a warm oven.
Conclusion:
This kabocha squash risotto with sage and pine nuts is a delicious and easy-to-make dish that is perfect for a fall meal. The roasted squash adds a sweet and nutty flavor to the risotto, while the sage and pine nuts add a touch of earthiness and crunch. This risotto is sure to be a hit with your family and friends.
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