A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 2/2/2008 / Number of Servings: 1 |
|
|
|
Directions: Cut the squash into 1 cm cubes, discarding skin and seeds.
In a heavy-bottomed frying pan, large enough to take all the ingredients
with room to spare, fry the onions in a little of the stock, until tender,
without browning. Bring the rest of the stock to a boil, in a separate pan.
Turn the heat down as much as possible to keep warm, without actually
boiling constantly.
Add the sage and pumpkin to the onions and stir for about a minute, before
adding the rice. Continue stirring for another minute. Add the tomatoes,
wine, salt and pepper, and simmer, stirring until the wine has evaporated.
Add a couple of ladles of the hot stock. Simmer, again stirring until the
liquid has evaporated. Repeat until the rice is tender, but still Al Dente.
Stir in the parsley, check the seasoning and serve.
| Ingredients:
1 1/2 Pound(s) Winter squash
1 Onion, chopped
2 Pint(s) Vegetable stock
4 Fresh sage leaves, torn up
12 Ounce(s) Arborio rice
2 medium Tomatoes, skinned, seeded
1 large Glass dry white wine
2 Tablespoon(s) Fresh parsley, chopped |
|
|
|
Check some related to Winter Squash Risotto videos
Similar recipes:
|
Sweet chicken risotto Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish
and sugar. Simmer, covered, for 15 minutes or...
Winter fruit couscous Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.
Cook onion in oil about 2 minutes, stirring frequentl...
Winter vegetable soup with black barley 6 SERVINGS LACTO
If you haven't yet stocked your cupboard with black barley, you can make
this soup with wheat b...
Asparagus & acorn squash rings Trim thick asparagus ends; cut squash in half crosswise. Scoop out and
discard squash seeds; slice squash into 1/4-...
Maple acorn squash no. 2 This is the quick and easy version. Cut each squash in half; remove
seeds and fibers. Arrange, cut side up in a large s...
Winter fruit compote with ginger In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the...
Acorn squash with cranberries Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise
(through the stem). Scoop out seeds and fibers....
Wild mushroom and barley risotto in parmesan baskets Make one Parmesan cheese basket at a time. Preheat the grill.
Sprinkle one quarter of the polenta in a fine, even layer over ...
Asparagus risotto 1. Heat oil in large non-stick skillet or wok.
2. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated...
Winter broccoli and cinnamon soup 1. Melt the butter in a pan, add the onion and garlic and saut‚ until transparent.
2. Add the broccoli, soya sauce, stock a...
Buttercup squash casserole Heat oven to 350F degrees. Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan....
Corn and squash soup Puree butternut squash in a blender.
In a large saucepan, cook bacon over medium heat until crisp.
Remove to paper towels; dr...
Double squash combo Cut both kinds of squash into 1/2-inch pieces. Put in bottom of
slow-cooking pot. Sprinkle with salt, pepper, and garlic ...
Spaghetti squash parmesan Place the squash, cut side up, in a Dutch oven. Add the water. Cover and
bring to a boil. Reduce the heat and simmer for ...
Simple squash 1. Slice squash 3cm thick. Smother each slice with mayo and put into a greased pan. Sprinkle with lemon juice, add the leftov...
Acorn squash and wild rice 1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking ...
Winter apricot compote Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup
from other uses.
Add nectar to syrup; boil rapidly...
Squash dressing Cook onions, pepper and celery in butter until soft. Add to cornbread,
stir well.
Stir in remaining ingredients, mix well.
...
Winter sorbet sampler For Grapefruit Sorbet:
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bow...
Chevre chicken breasts with squash PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired
salt and pepper. Remove stem and tip of the squashes ...
Winter squash-spinach stew with millet and banana chutney Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic.
Cook until onion is tender. Add basil, fenne...
Acorn squash with cranberry filling Prick squash several times with fork to allow steam to escape. Place in
oven and microwave at High (100%) until soft when...
Risotto milanese Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion
and cook gently, stirring occasionally, for 3...
Squash casserole Preheat oven to 350 degrees F. Grease 9 x 13 inch pan.
Squash Preparation:
Cook squash in 2 quart sauce pan filled half way w...
Herbed spaghetti squash with mozzarella 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and
discard seeds. Place cut side up in baking pan; add b...
Lentil and leek risotto [t] In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest...
Winter vegetables with horseradish dill butter In a large vegetable steamer set over boiling water steam separately the
potatoes, the Brussels sprouts, the parsnips, t...
Wild rice-stuffed winter squash Cut squash in half lengthwise and place cut sidedown
in a lightly greased baking dish. Bake at 350 degrees
until just t...
Winter tomato sauce In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil,
oregano, bay leaf, and salt and pepper to taste i...
Le risotto aux champignons tessinois 1. Cook the rice for 15 minutes in 1 3/4 cups of water.
2. Squeeze out the mushrooms and chop them. Saute the onion and ...
Acorn squash rings Slice the squash into one and one half inch rings. Remove seeds and strings
and place on buttered nonstick baking sheet. ...
Crisp mariposa squash gratin Preheat oven to 325F. In a small bowl, combine well eht garlic, flour, marjoram, salt and pepper.
In a well oiled, 2-quart (2...
Lentil and leek risotto (vrg) In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in
oil. When soft, add broth or water, and stir in...
Vidalia onion risotto with feta cheese Heat oil in saucepan over medium heat. Add onion and garlic, and
saute 1 minute. Stir in rice. Add 1/2 cup broth; cook un...
Acorn squash risotto with duck and sage Preheat oven to 400 degrees. Split squash in half across the middle, remove
the seeds. Grease a baking sheet with 1 teasp...
Batter-fried squash blossoms from loren martin In a shaker jar, combine milk, flour, salt and pepper. Place squash
blossoms in large pie tin and gently pour the milk-f...
Winter larder stew Spray the bottom of a large pot with cooking oil spray. Add the onions and wilt them, stirring over low heat for 10 minutes, ...
Acorn squash and sweet potato Saute onion in broth or water in lg. saucepan over med. heat until onion is
translucent, about 6 min. Add potatoes, squa...
Wild mushroom and orzo "risotto" Porcini are available at Italian markets and specialty foods stores.
Rinse mushrooms briefly with cold water. Place in small ...
Mashed butternut squash with ginger 1. Fit a large soup kettle with a steamer basket; fill kettle with
enough water to come to the bottom of the basket. Bri...
|
Loading...
|
|
::