Risotto with Squash and Pistachios

I found this exciting recipe and can’t wait to try it!

Source: http://www.organicgardening.com/cook/risotto-with-squash-and-pistachios?cm_mmc=GardentoTableNL-_-1208164-_-02262013-_-risotto_with_squash_and_pistachios_image

Risotto with Squash and PistachiosServes:
Prep:  8
15 min
Cook: 45 min
Total: 1hr

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 cups finely chopped red onion (1 lg)
  • 1 tbsp sugar
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • 1 cups Arborio rice
  • 4 1/2 cup low sodium chicken broth, divided
  • 4 cups roasted butternut squash
  • 1 oz soft goat cheese
  • 1/4 cups unsalted, dry roasted, shelled, chopped pistachios
  • 1/4 cups fresh mint, thinly sliced

Directions
1. Heat oil in large pan over medium heat and saute onion 10 minutes until soft. Sprinkle with sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and saute 3 minutes longer until browned.

2. Add water and vinegar to pan and saute until all liquid has evaporated, about 2 to 3 minutes. Stir in rice and cook 2 minutes.

3. Add 1 cup of the broth and stir constantly until broth is absorbed, 3 to 5 minutes.

4. Stir in squash and 2 1/2 cups broth and bring to a vigorous simmer, about 5 to 7 minutes. Reduce heat to medium low and cook 15 minutes, stirring every 5 minutes.

5. Stir in remaining 1 cup broth and cook until rice is soft, about 6 to 8 minutes. Stir in cheese until melted, 1 minute longer.

6. Remove from heat, mound onto serving plates, and sprinkle pistachios and mint over top.

Nutritional Facts per serving
Calories     241.1 cal
Fat     7.5 g
Saturated fat     1.6 g
Cholesterol     4.4 mg
Sodium     459 mg
Carbohydrates     39.1 g
Total sugars     6.5 g
Dietary fiber     4.3 g
Protein     7.3 g

Butternut squash risotto and Butternut squash soup with crisps

Butternut squash is a favourite ingredient so popping it into a risotto is a perfect match for me 🙂

 

Use leftover soup to flavour a simple risotto. This version uses butternut squash soup, but vary the recipe by using any other leftover soup you have.

Ingredients

Preparation method

  1. Combine the leftover butternut squash soup and stock in a pan and warm through.
  2. Heat the olive oil in a pan over a low heat and soften the onion. Add the rice to the pan. Cook through for five minutes.
  3. Ladle the stock into the rice pan at regular intervals, allowing the rice to absorb each time. Stir well each time the stock is added to the pan. Continue this process until the rice is cooked through.
  4. Serve with grated parmesan.

Butternut squash soup with crisps

Nothing gets wasted here: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.

Ingredients

For the crisps

Preparation method

  1. Peel the butternut squash and reserve the long strips of skin.
  2. Discard the butternut squash pulp and chop the remaining butternut squash into chunks.
  3. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised.
  4. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency.
  5. Add hot smoked paprika and season to taste with salt and freshly ground black pepper.
  6. For the crisps, preheat the oven to 140C/275F/ Gas 1.
  7. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.
  8. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.
  9. Serve the soup with the skin crisps.

Source: BBC Food Nigel Slater, Dish Of The Day

Chicken and pea risotto

I love risotto- such a lovely dish to eat and so much potential for favourite ingredients

Chicken and pea risotto

Ingredients

For the risotto
For the chicken

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the risotto, heat the oil in a pan and fry the onion until soft. Add the rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.
  3. Season with salt and freshly ground black pepper and stir in the peas, asparagus, spinach, basil and cream
  4. For the chicken, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned.
  5. Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts. Place in the oven for 15 minutes, or until completely cooked through.
  6. To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings.

Source: BBC FOOD Simon Rimmer, Recipe For Success