Best 2 Risotto With Butternut Squash Leeks And Basil Recipes

Indulge in the symphony of flavors with our irresistible Butternut Squash Risotto. This delectable dish combines the earthy sweetness of butternut squash, the subtle sharpness of leeks, and the refreshing zest of basil, all enveloped in a creamy risotto. Embark on a culinary journey with our collection of tantalizing recipes, featuring a classic risotto with a delightful twist, a vegan variation brimming with plant-based goodness, and a gluten-free option that caters to dietary preferences, ensuring everyone can savor this autumnal delight.

Let's cook with our recipes!

BUTTERNUT SQUASH RISOTTO

Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

RISOTTO WITH BUTTERNUT SQUASH AND LEEKS

Risotto with Butternut Squash and Leeks image

Categories Rice Appetizer Leek Butternut Squash Winter Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 9

Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Steps:

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your risotto. Use fresh, flavorful vegetables, a creamy risotto rice like Arborio or Carnaroli, and a flavorful broth.
Toast the rice before cooking: Toasting the rice before cooking helps to bring out its flavor and prevent it from becoming mushy. Make sure to toast the rice until it is fragrant and slightly golden brown.
Add the liquid gradually: When cooking risotto, it is important to add the liquid gradually, allowing the rice to absorb it before adding more. This will help to create a creamy, evenly cooked risotto.
Stir frequently: Stirring the risotto frequently will help to prevent it from sticking to the bottom of the pan and will also help to create a creamy texture.
Cook until al dente: Risotto should be cooked until it is al dente, meaning it is still slightly firm to the bite. Overcooking the risotto will make it mushy and unpleasant.
Season to taste: Once the risotto is cooked, season it to taste with salt, pepper, and any other desired seasonings. You can also add a knob of butter or a drizzle of olive oil for extra richness.
Serve immediately: Risotto is best served immediately after cooking. It will start to lose its creamy texture as it sits.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its creamy texture and flavorful ingredients, it is sure to please everyone at the table. By following these tips, you can make a perfect risotto every time. Enjoy cooking and enjoy your meal!