Tag: Butternut Squash Risotto

Low-fat butternut squash risotto

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  • Serves: 2

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This delicious and low-fat butternut squash risotto is so simple to make. You don’t miss out on flavour in this recipe, the butternut squash does all the hard work to add a creamy and smooth texture to the dish along with a rich, buttery flavour that works very well alongside the risotto rice. Homemade stock ties this dish together nicely. Garnish with fresh herbs and serve. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.

Ingredients

  • 350g packet butternut squash wedges
  • Spray oil
  • 1 vegetable stock cube
  • 125g risotto rice
  • 1 medium onion, sliced
  • 2tbsps freshly chopped sage
  • Salt and ground black pepper

Nutritional information

Each portion contains:

  • Calories310

    16%

  • Fat1.5g

    2%

  • Saturates0.2g

    1%

of an adult’s guideline daily amount

That’s goodtoknow

The squash can be roasted in advance, and then reheated in the risotto

Method

  1. Set oven to 200°C/400°F/Gas Mark 6. Spread the squash out on a baking tray and spray with 1-2 sprays of oil, and turn the pieces in the oil. Cook in the oven for 20 -30 minutes, stirring occasionally.
  2. Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion, simmer for 15-20 mins, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
  3. Just before serving, stir the sage and season. Roughly chop the squash and pile on top.

By Woman’s Weekly

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Prosciutto wrapped chicken with butternut squash risotto

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Ingredients

  • 2 skinless, boneless chicken breasts
  • 4 slices prosciutto
  • 1/2 small squash (about 300g) peeled and cut into small chunks
  • 1 tbsp olive oil
  • 50g butter
  • 100g Arborio risotto rice
  • 800ml–1litre hot chicken stock
  • 1 tbsp fresh chopped flat leaf parsley
  • 25g freshly grated Parmesan
  • A handful of rocket

That’s goodtoknow

It’s cheaper to buy chicken breast with the skin on. To remove the skin hold one end firmly with paper towel and pull off sharply.

Method

  1. Pre-heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6
  2. Take the chicken breasts and wrap two slices of prosciutto around each one and place in a small baking tray. Bake in the oven for 20-25 mins until cooked through.
  3. Toss the squash in the oil and spread in a small baking tray. Place in the oven alongside the chicken and cook for about 10 mins until just tender. Remove and put to one side.
  4. To make the risotto melt half the butter in a heavy based frying pan. Add the rice and cook over a gentle heat for a minute, stirring all the time. Gradually ladle in the hot stock a little at a time, stirring continuously.
  5. After about 15 mins, when the rice is just tender, stir in the cooked squash. Carry on adding the hot stock until the rice is creamy. Stir in the remaining butter, parsley and parmesan.
  6. Spoon the risotto onto warm plates and scatter over the rocket. Top with the chicken and serve.

By Val Barrett

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Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Happy Monday! Today I’m in chilly Minneapolis attending an
event for Target. They put together a fun agenda for members of the
Target Inner Circle which I’ll be sharing this week, you can follow my Instagram[1] to see what I’m up to today.

This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn’t do it justice.

Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It’s also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal.

This also makes a great side dish to fish or chicken, I would make the serving size 1/2 cup as a side dish.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for some Spaghetti with Creamy Butternut Leek Pasta[2] later in the week.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand and grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket. 

Butternut Squash Risotto
gordon-ramsay-recipe.com
Servings:• Size: just under 1 cup • Old Pts: 5 pts • Weight Watchers Pts+: 7 pts
Calories: 249 • Fat: 3 g • Protein: 7.5 g • Carb: 45 g • Fiber: 1 g • Sugar: 1 g
Sodium: 461 mg


Ingredients:

  • 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
  • 1 cup butternut squash puree
  • 1 tsp butter or olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage, minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • salt and fresh cracked pepper, to taste
  • 2 cups fresh baby arugula, for garnish

Directions:

In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed. 

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. 

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired. Makes 3 2/3 cups. 

References

  1. ^ Instagram (instagram.com)
  2. ^ Spaghetti with Creamy Butternut Leek Pasta (www.gordon-ramsay-recipe.com)

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