BUTTERNUT SQUASH RISOTTO WITH
WALNUTS AND ARUGULA
This wonderfully colorful Autumn dish removes any chills from the changing season. It is both warming and satisfying and healthy too. Leftovers make great risotto balls when rolled in cheese and breadcrumbs and fried in a little oil.
2 cups walnuts
1 medium butternut squash, (about 2 1/2 pounds)
3 tablespoons olive oil
2 onions, minced
1/2 teaspoon salt
2 cups Arborio rice
6 cups chicken stock
1 bunch arugula (about 7 ounces of leaves, washed and spun dry)
6 ounces freshly grated Parmigiano Reggiano
Freshly ground black pepper
Extra cheese for shaving
Preheat oven to 350 degrees F.
Spread walnuts on a baking sheet or in a shallow pan. Bake shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool a little and chop.
Cut the butternut squash in half horizontally and lay cut side down on an oiled baking sheet. Pour 1/2 cup water around the squash.
Bake at 350 degrees F until the thickest part is just tender. Cool, peel and cut the firm stem ends into 1-inch cubes. Mash the remaining softer seed end and set aside.
In a large frying pan, heat 3 tablespoons oil over medium-high heat. Add onions and cook stirring until the onion is softened but not browned, 3 to 5 minutes.
Add rice and cook stirring often until coated with oil and translucent, 2 to 3 minutes.
Pour in the cup of white wine and bring to a boil over high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring often until the wine is absorbed, 1 to 2 minutes. Reduce the heat to medium.
Pour in 1 cup of the warm stock and cook stirring often until it is absorbed. Stir in the mashed squash. Continue adding liquid 1 cup at a time, stirring often until it is absorbed and the rice is creamy and tender but still firm in the center, 15 to 20 minutes total.
Stir in the butternut squash cubes, cook, stirring until the squash is heated through.
Remove from the heat and stir in the grated cheese, the arugula and 1 cup of the walnuts. Season to taste with salt and pepper.
Divide the risotto equally among 6 warm, shallow bowls or plates and top with remaining 1 cup walnuts and shaved Parmesan cheese.
Source: Diamond Foods, Inc.
WALNUTS AND ARUGULA
This wonderfully colorful Autumn dish removes any chills from the changing season. It is both warming and satisfying and healthy too. Leftovers make great risotto balls when rolled in cheese and breadcrumbs and fried in a little oil.
2 cups walnuts
1 medium butternut squash, (about 2 1/2 pounds)
3 tablespoons olive oil
2 onions, minced
1/2 teaspoon salt
2 cups Arborio rice
6 cups chicken stock
1 bunch arugula (about 7 ounces of leaves, washed and spun dry)
6 ounces freshly grated Parmigiano Reggiano
Freshly ground black pepper
Extra cheese for shaving
Preheat oven to 350 degrees F.
Spread walnuts on a baking sheet or in a shallow pan. Bake shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool a little and chop.
Cut the butternut squash in half horizontally and lay cut side down on an oiled baking sheet. Pour 1/2 cup water around the squash.
Bake at 350 degrees F until the thickest part is just tender. Cool, peel and cut the firm stem ends into 1-inch cubes. Mash the remaining softer seed end and set aside.
In a large frying pan, heat 3 tablespoons oil over medium-high heat. Add onions and cook stirring until the onion is softened but not browned, 3 to 5 minutes.
Add rice and cook stirring often until coated with oil and translucent, 2 to 3 minutes.
Pour in the cup of white wine and bring to a boil over high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring often until the wine is absorbed, 1 to 2 minutes. Reduce the heat to medium.
Pour in 1 cup of the warm stock and cook stirring often until it is absorbed. Stir in the mashed squash. Continue adding liquid 1 cup at a time, stirring often until it is absorbed and the rice is creamy and tender but still firm in the center, 15 to 20 minutes total.
Stir in the butternut squash cubes, cook, stirring until the squash is heated through.
Remove from the heat and stir in the grated cheese, the arugula and 1 cup of the walnuts. Season to taste with salt and pepper.
Divide the risotto equally among 6 warm, shallow bowls or plates and top with remaining 1 cup walnuts and shaved Parmesan cheese.
Source: Diamond Foods, Inc.
MsgID: 3135050
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter W Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter W Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Letter W Recipes (7) |
Betsy at Recipelink.com | |
2 | Recipe: Butternut Squash Risotto with Walnuts and Arugula |
Betsy at Recipelink.com | |
3 | Recipe: Brussels Sprouts with Sweet Bell Pepper and Walnuts |
Betsy at Recipelink.com | |
4 | Recipe: Spiced Walnuts |
Betsy at Recipelink.com | |
5 | Recipe: Wagon Wheel Pasta with Salsa Chicken (WW points = 8) |
Gladys/PR | |
6 | Recipe: Chicken Wings Gorgonzola |
Betsy at Recipelink.com | |
7 | Recipe: Ginger-Orange Glazed Chicken Wings (using hoisin sauce) |
Betsy at Recipelink.com | |
8 | Recipe: Walnut Chicken Salad with Cilantro Vinaigrette |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Side Dishes - Rice, Grains
Side Dishes - Rice, Grains
- Shiitake Brown Rice (using cooked brown rice)
- Apple Barley Pilaf
- Wild Rice Pilaf
- Basic Orzo with Variations
- Lemon Rice Pilaf (using chicken broth and green onion, serves 2)
- Mixed Grain Pilaf (using barley, brown rice and bulgur)
- Malibu Farm Restaurant Red Beet Quinoa
- Sunshine Rice with Basil and Parmesan (using lemon, onion, and parsley)
- Saffron Risotto with Snow Peas (rice cooker)
- Carroty Couscous (with butter and parsley)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute