Butternut Squash Risotto

This easy butternut squash risotto is perfect for autumn dinners. Combine squash, chilli and sage for a delicious seasonal risotto.

I tend to make my risottos using olive oil instead of butter so this risotto can also easily be vegan.

That said you can also add pancetta if you want to add an extra layer of flavour, its saltiness pairs perfectly with the sweetness of butternut squash.

I’ve used Riso Gallo’s Traditional Risotto Rice, a sustainable choice. Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium risotto rices fully Sustainable.

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Butternut Squash Risotto

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 30 MinTotal time: 45 Min

This seasonal squash risotto is perfect for autumn days, and can be made vegan

Ingredients

• 200g Riso Gallo Traditional Risotto Rice 
• 275g of butternut squash, peeled and diced
• 1 small onion or shallot, finely chopped
• 1 litre of vegetable or chicken stock   
• 1/2 tsp chilli flakes
• Bunch of fresh sage leaves
• 3 tbsps of olive oil or 65g butter
• Glass of white wine (optional)   
• Parmesan or alternative hard cheese (optional) 
• Salt and pepper

Instructions

1. Pre-heat your oven to 180 degrees.
2. Peel and dice your squash into 1 - 1.5cm pieces. Place in a baking tray, drizzle in olive oil, add 1/2 tsp of chilli flakes. Using a spoon mix the squash so it's coated in olive oil and chilli flakes, then scatter with 10 sage leaves.
3. Place in the oven and cook for at least 30 minutes.
4. While the squash is cooking, prep your other ingredients.
5. Add 2 tbsp of olive oil (or 40g butter) to a large flat based pan and add your finely chopped onion. Cook gently on a low heat for at least 5 minutes or until softened. Don't let your onion burn.
6. Increase the heat, add your risotto rice, coat it in the olive oil and keep the rice morning. This is called the tostatura, it helps to cook the rice perfectly al dente, by sealing the grains of rice.
7. Add a small glass of white wine, if you prefer not to cook with alcohol you can add splash of stock, stir the rice until all the liquid is absorbed.
8. Turn the heat down and add 200ml or a ladleful of hot stock to the pan and continue to stir until all the liquid is absorbed.
9. Repeat the process by adding another 200ml of stock each time until absorbed. Keep stirring to ensure the starch released doesn’t cause the rice to stick together.
10. After your squash has been cooking for 30 minutes, remove from the oven and using half of the cooked squash, gently mash it with a fork or masher to form a rough puree. Add this to the risotto and stir through.
11. Remove the risotto from the heat and add a good grating of parmesan, and either 25g of butter or olive oil, stir, and place a lid (or plate) over your pan and allow it to rest for two minutes.
12. This is the mantacatura – when you add fat such as olive oil, butter or cheese to give the risotto its distinct glossiness and taste.
13. Plate up and top with the leftover squash and sage leaves, and top with extra parmesan. 

Nutrition Facts

Calories

730.24

Fat (grams)

49.33

Sat. Fat (grams)

20.39

Carbs (grams)

53.32

Fibre (grams)

5.15

Net carbs

48.17

Sugar (grams)

6.82

Protein (grams)

8.79

Sodium (milligrams)

21.01

Cholesterol (grams)

75.89

Did you make this recipe?

Don't forget to tag @cookingcarafes #

This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Riso Gallo brings you the best Italian Risotto Rice selected from the best rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Riso Gallo guarantees the origin of the rice from selected rice farms; the traditional stone husking using "Amburgo" model whitening machines (dating from 1898); and a careful grain-by-grain selection process.

Find out more about Riso Gallo

Spring Vegetable Risotto with Riso Gallo Rustico

Risotto definitely isn’t just for winter, in fact I think a spring risotto is one of my favourites. I love creating a light, fresh risotto with lots of lovely seasonal vegetables like asparagus, peas and courgettes with some lemon juice to give it a zesty finish, and lift all the flavours which is balanced perfectly with the natural creaminess of the finished dish.

This recipe is using Riso Gallo’s Carnaroli Rustico, a semi-wholegrain brown rice. It has a fabulous texture when cooked, plus it’s higher fibre content makes it a great option for a healthy and balanced diet. That’s why it’s such a great choice for this spring risotto.

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Spring Vegetable Risotto with Asparagus and Peas

Servings: 3-4

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 30 MinTotal time: 35 Min

A favourite risotto recipe for seasonal veg such as asparagus, courgette and peas - it makes a delicious dinner on its own or to accompany grilled fish or seafood

Ingredients

• 300g of Carnaroli Rustico from Riso Gallo
• 1 small onion, finely chopped
• 1 bunch of asparagus, stalks chopped, keep the spears separate
• 1 courgette, quartered
• 1 cup of peas
• 1 lemon, zest and juice
• Glass of white wine
• 1 litre of vegetable or chicken stock
• 1 tsp mixed herbs
• 30g Butter, or use olive oil
• 30g Parmesan, or alternative hard cheese
• Olive Oil

Instructions

1. Risottos always begin with a soffritto, for this recipe I am just using onion but you in others I often use celery and carrot too. We’re also going to use the asparagus stems in the initial stage of cooking.
2. Add 2tbsp of olive oil for your soffritto, add your onion and gently cook on a low heat. We don’t want to burn the onion so keep moving it and if needed you can add a splash of water. Allow the onion to cook for five minutes so it starts to soften.
3. Next add your asparagus stalks that are chopped into 1cm rounds and your courgette. Cook with the onion for a further five minutes.
4. Increase the heat add your risotto rice, this is the tostatura. This helps to cook the rice perfectly al dente, by sealing the grains of rice. Coat it in the olive oil, and keep the rice morning.
5. Next add a small glass of white wine (or vermouth), this helps to add a little acidity to give risotto its distinctive flavour. However, if you prefer not to cook with alcohol you can add splash of stock and stir the rice until all the liquid is absorbed.
6. Then add about 200ml or a ladleful of hot stock to the pan and continue to stir, until all the liquid is absorbed, and again add 200ml of stock and keep doing this for about 10 minutes. Keep stirring to ensure the starch released doesn’t cause the rice to sick together.
7. Add the juice and zest of half a lemon and continue to cook for a further five minutes. Add any additional stock as required.
8. Now add your asparagus spears, and continue to cook for a final 5 minutes. To help the asparagus cook I pop a lid on to steam them a little, stirring every minute. For the final minute or two add your peas right at the end to help them keep their colour. Taste and season if necessary, adding any additional lemon juice if required.
9. Now it’s time for the mantacatura, a phrase used specifically for risotto taken from the verbs whisking and creaming – this is when we add some fat such as olive oil, butter, or cheese to give the risotto its distinct glossiness and taste. Add the parmesan, and either butter or olive oil, give a good stir, and place a lid (or plate) over your pan and allow it to rest for two minutes.
10. Plate up and top with parmesan. Best served with a chilled white wine!

Nutrition Facts

Calories

576.31

Fat (grams)

24.79

Sat. Fat (grams)

10.10

Carbs (grams)

62.69

Fibre (grams)

15.66

Net carbs

47.03

Sugar (grams)

24.86

Protein (grams)

18.70

Sodium (milligrams)

566.19

Cholesterol (grams)

41.74

Did you make this recipe?

Don't forget to tag @cookingcarafes #

Created using The Recipes Generator

This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Carnaroli Rice is known as the King of risotto rice because of its amazing ability to maintain its shape and flavour, and to blend perfectly with all types of ingredients.

 The Carnaroli Rustico from Riso Gallo adds an extra depth to that being semi-wholegrain, its nuttiness and texture make for a healthy and perfect risotto; al dente to bite with a creamy finish,

Find out more about Riso Gallo

The Perfect Easy Risotto with Riso Gallo

I cooked up a risotto with my lovely guests as part of my Easy Risotto Cook Along with Riso Gallo. I made it versatile so people could add ingredients they had at home. We used Carnaroli as it’s a great choice for using different ingredients, and has a slightly higher starch content than arborio so leave a gorgeous creamy finish and the perfect al dente bite.

I chose to make pancetta and porcini mushroom risotto – one of my favourites! So the ingredients list you’ll see is for that, but I explain in the method when to add different ingredients so feel free to get creative with your dishes.

If you’re looking for even more risotto ideas use the recipe finder over on risogallo.co.uk or be inspired by budding young chefs at youngrisottochef.co.uk

Pancetta and Porcini Mushroom Risotto using Riso Gallo Carnaroli

Pancetta and Porcini Mushroom Risotto with Riso Gallo

Prep time: 5 minutes | Cook time: 20 minutes | Serves: 3-4 (or two with leftovers) | Nutrition: 510 calories per serving

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Ingredients

• 300g of Carnaroli Riso Gallo
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 stick of celery, finely chopped
• 75g diced pancetta / bacon lardons or bacon
• 50g chestnut mushrooms, sliced
• Glass of white wine
• 20g porcini mushrooms, soaked and roughly chopped
• 1 litre of vegetable or chicken stock
• 1 tsp oregano
• 30g Butter
• 30g Parmesan, or alternative hard cheese
• Olive Oil

Method

1. Traditionally a risotto starts with butter, but because I’m adding pancetta I cook this off first and the fat from the pancetta helps flavour the risotto as it cooks, so I begin with pancetta in the pan on a medium heat for a few minutes.

2. When the fat is released add your soffritto ingredients of onion, carrot and celery. If you’re not using pancetta begin with 25g of butter or a good glug (1-2tbsp) of olive oil for your soffritto. You don’t have to use all three ingredients, you can just use onion or you can substitute celery for leek, or fennel, it’s up to you and with more confidence you can decide how you prefer your risotto. I also add oregano and season with salt at this point.

3. Once your soffritto has started to soften, add any other veg your including in your dish, so for me this was my chestnut mushrooms. If you’re adding anything that is pre-cooked like chicken, prawns or porcini, we will stir these in five minutes before the end, along with anything such as frozen peas or fresh spinach.

4. Once your veg has started to soften, increase the heat a little and add your risotto rice, we want to toast it a little and coat it in the lovely butter or olive oil from the pan, you can always add a little extra if needed. Don’t let the rice stick, keep it moving!

5. Next up, add your glass of white wine (or vermouth), alternatively add splash of stock and stir the rice until all the liquid is absorbed.

6. Then add about 200ml or a ladelful of hot stock to the pan and continue to stir, until all the liquid is absorbed, and again add 200ml of stock and keep doing this for about 10 - 12 minutes. Season with salt and pepper.

7. Then add any of your ingredients like porcini mushrooms, chicken, prawns, frozen pes, spinach etc and continue to cook for a final 5-8 minutes until the rice is cooked al dente and you still have a little stock remaining with the rice. Taste and season if necessary.

8. Then add your grated parmesan and some butter (or olive oil if vegan), give a good stir, and place a lid (or plate) over your pan and allow it to rest for two minutes. This is called the mantecare ‘to stir together’

9. Plate up, top with parmesan and enjoy!

More about Riso Gallo

Riso Gallo is one of the oldest rice-growing companies in Italy.Riso Gallo started out back in 1856 with a factory in Genoa that processed imported paddy rice.

They have been making Italians happy for six generations. Riso Gallo’s mission is to spread the culture of rice and risotto throughout the world by using innovation that constantly adapts to the needs of the modern consumer.

Even if recently more exotic varieties of rice such as black Venus rice have been used to make risotto, great traditional Italian risottos normally use three specific varieties of great white rices.



Riserva Gallo Arborio

Derived from the older Vialone variety in circa 1946, the heat gently penetrates its long grains during cooking preserving the right amount of starch inside to remain “al dente” yet giving creaminess, which is needed to make it perfectly smooth.

Riserva Gallo Carnaroli

This variety has also been obtained from a series of crosses in 1945 and since then it has quickly become a favourite of Italians who love risotto because of its amazing ability to maintain its shape and flavour, and to blend perfectly with all types of ingredients.



Sustainablility

Riso Gallo is the first international Italian rice brand to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices - Gallo Risotto Tradition, Arborio, Carnaroli and Carnaroli Rustico - fully sustainable. Plus also now in packaging suitable for recycling.

Find out more about Riso Gallo

Sausage and Tomato Risotto

This risotto recipe is a melt in the mouth, bowl of comfort! Usually when I make risotto I go straight for my favourites; porcini mushroom, seafood or a light, lemony combo with spring and summer veg, but I decided to make something different for a change. This sausage and tomato risotto combines fennel and rosemary to pair with the pork sausage, and uses tinned tomatoes with stock for added flavour. I also thought this style of risotto would make a great base for my oven baked arancini. 

This recipe makes enough for four people or serves 2 with enough spare for 10-12 arancini.

Sausage and Tomato Risotto

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 | Nutrition: 561 calories per serving

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Ingredients

• 350g arborio or carnaroli risotto rice
• 750ml chicken or vegetable stock
• 1 small glass of white wine (optional)
• 400g chopped tomatoes
• ½ red onion, finely chopped
• 2 pork sausages, skinned
• 1-2 tsp of fennel seeds, crushed (add to taste)
• 1 tbsp fresh rosemary, finely chopped
• Extra Virgin Olive Oil
• 50g butter
• Parmesan / pecorino

Instructions

1. Add two tablespoons of extra virgin olive oil in a large saucepan on a low heat and cook the onions for about 5 minutes until they are softening.

2. Next add your sausage, break it up as you add it to the pan and add the fennel and rosemary, and season with salt and pepper. Use the back of a wooden spoon to break the sausage into much smaller pieces, so as it cooks with the rice and stock it becomes more like ground mince. Cook for a further five minutes.

3. Once the sausage has started to lightly brown, add the risotto rice and stir to combine and coat the rice in the oil from the pan so it turns translucent.

4. If adding, add a glass of white wine (about 150ml). Stir the ingredient and once the wine has been absorbed, add a ladleful of stock along with a quarter of the tin of tomatoes.

5. Increase the heat a little and allow to cook while gently stirring as it simmers, with a gentle bubble.

6. Once all the stock and tomatoes are absorbed add two ladles of stock and a ¼ of the tin of tomatoes each time is absorbed, repeat this while stirring almost constantly.

7. This process should take about twenty minutes, you may need to add some more stock or water until the risotto is cooked to al dente - want it to have a little bite.

8. Remove from heat, add the cubed butter and grate a generous amount of hard cheese like parmesan or pecorino on top. Stir to combine and place a lid on the saucepan to allow everything to relax for a few minutes before serving.

9. Serve with a grating of hard cheese or if you’re feeling indulgent top with creamy burrata.

Butternut Squash and Pancetta Risotto

As the seasons begin to change from summer to autumn, we turn our thoughts to what seasonal produce we can start cooking with. Butternut squash is a perfect staple to have in the cupboard for warming dishes as the nights get longer and the days get cooler.

Plus the health benefits of squash lead to a healthy heart, low blood pressure and reduced anxiety as it's rich in potassium and antioxidants.

So, kickstart your autumn with a tasty risotto that combines butternut squash with pancetta and parmesan for a creamy, flavoursome finish.

Risotto with butternut squash and pancetta

Servings: 2 people

Ingredients:

• 1 celery stick (finely chopped)

• 1 carrot (quartered and finely chopped)

• 1 small white onion (finely chopped)

• 150 - 200g arborio or carnaroli risotto rice

• 1L of vegetable stock

• ½ butternut squash

• 75g diced pancetta pre-packaged is fine

• Parmesan to stir into the risotto and to serve

• Olive oil

• 2 sprigs of thyme

Instructions:

1. Halve the squash and peel the half you want to use removing any seeds. Chop into cubes approximately 1cm x 1cm, place in an ovenproof dish, drizzle with some olive oil and some thyme (or rosemary) and cook it in the oven for 30 minutes.
2. Next make the soffritto for the risotto – Italians use this base for lots of dishes from sauces to stews. Heat the olive oil in a large pan and add the onion, celery and carrot on a medium heat for five minutes, stir frequently to stop it burning. You need it to soften and turn almost a golden colour.

3. Once you’re happy with your soffritto, add the risotto rice to the pan and stir to ensure each grain is coated in olive oil, the grains will turn almost translucent, this should only take a minute or two – don’t let them burn.

4. Add a splash of white wine and let it evaporate before adding the stock.

5. Next add a ladleful of your pre-prepared stock and as it simmers stir frequently until the water has almost all evaporated, continue a ladle at a time until the rice is al dente, this should take about 20 minutes but continue as necessary until cooked. You may use more or less of the stock stated.

6. Fry the pancetta cubes separately until they’re browned. Alternatively put them in before the soffritto and cook them together.

7. Finally, add the butternut squash and season. Stir in the pancetta.

8. Serve with grated parmesan. Risotto is naturally creamy as the starch is released but if you want to add some butter, add some right at the end and stir or just grate some parmesan in before serving.

Risotto with butternut squash and pancetta

Top tip: Cooking risotto can be hard but take your time and don’t think adding more stock at once will make it cook quicker, it won’t!

Perfectly paired with: Since this is a full bodied dish it needs full bodied wine to match, otherwise the wine will seem watery and thin. This is a brilliant opportunity to try an Apassimento wine. In particular U Passimiento by Baglio Gibellina will have the body to match but also the pronounced fruit character will compliment the rich and salty pancetta as well as the earth notes of the butternut squash.

This recipe was originally published in Herts Balance magazine by myself.

For more great food and wine ideas...

Read more about the recommended wine along with another great autumnal recipe for a butternut squash salad in the online version of Herts Balance, click here and turn to page 28 to read more.

Butternut squash salad

Risotto con funghi e pecorino Moliterno al tartufo

This recipe has come about for several reasons, firstly I asked my Twitter followers a poll for what type of Italian dish they wanted a recipe for next, and risotto won. Secondly, I visited Hertford's Farmers Market (the second Saturday of every month 8:30am - 1pm) this weekend and met the Cheese Teller and was in awe of their beautiful cheeses and the stories behind them.

We formed an orderly queue for cheese and with each person came more cheese knowledge, as well as tasters for multiple cheeses! The first gentlemen had us all curious about pecorino with truffle paste in the cheese - I couldn't resist so had to try a bit. The flavour of the truffle is powerful and quite strong but coupled with the creamy nuttiness you often get with pecorino it was out of this world.

Mary from the Cheese Teller, at fa armers market in Hertford

The Moliterno pecorino al tartufo is made in Sardinia but is named after the village where it was first produced; Moliterno in Basilicata. The cheese is now rather ‘ famous’ and won the silver world cheese award 2013-2014. They inject the black truffle into the cheese after it has been matured for around one year. They manage to infuse the entire cheese with that amazing, powerful truffle flavour. The Moliterno pecorino al tartufo is made in Sardinia but is named after the village where it was first produced; Moliterno in Basilicata.

The cheese is now rather ‘famous’ and won the silver world cheese award 2013-2014. They inject the black truffle into the cheese after it has been matured for around 1 year and they manage to infuse the entire cheese with that amazing, powerful truffle flavour.So what was I going to make with this delicious cheese... RISOTTO! I've based the recipe on two people this time as risotto can be time consuming but you can easily halve it.

Ingredients

• Olive oil

• 1 x onion (finely chopped)

• White wine

• Handful of porcini mushrooms

• 6 x rashers of pancetta

• 1 litre of vegetable stock

• 200g of risotto rice (measures vary for this so it really depends how much you love risotto, some people do the same as pasta and base it on 75g per person but I don't think this is quite enough)

• Pecorino Moliterno al tartufo

Method

1. I always prepare my stock first, boil the kettle to make it easy and have it ready in a measuring jug. Soak the porcini mushrooms also in boiling water whilst you prepare the rest of the risotto (about 30 minutes).

2. Next heat two tablespoons of oil in a large saucepan and on a low heat cook the onions until they are soft.

3. Add your risotto to the pan and stir for a couple of minutes in the oil until all the grains are covered and almost look translucent. Next add a glug or two of wine and let the grains absorb the wine and the alcohol evapourate - stir continuously.

4. Next add a ladeful of stock and continue to stir - once all the water is absorbed, add some more. Continue this for about 30 minutes, stirring almost constantly whilst it simmers.Top tip:Add a small amount of stock each time to the risotto and leave it until its nearly absorbed before adding more.

5. Whilst you're cooking the risotto rice cook the pancetta slices whole and then cut into smaller pieces once cooked and put to one side.

6. Drain the porcini mushrooms and cut into smaller pieces if necessary, then soften in the same pan the pancetta was cooked in for a minute or so and put to one side with the pancetta

7. Once the risotto has absorbed the water and is al dente with a creamy texture stir in the pancetta and mushrooms (you can leave aside some pancetta if you wish to place on top).

8. Finally add some small pieces of Pecorino Moliterno al tartufo and stir in - add to taste but bear in the mind the strong flavours will come out over time.

9. Serve and wow your guests with this marvellous dish, couple it with a good red wine like amarone or Barolo and they won't forget this delicious dinner in a hurry!