What to eat with butternut risotto?

Round out the meal with homemade focaccia or crusty bread and a vegetable side dish . I like to pair this butternut squash risotto with a simple salad, like my Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli. Don't forget the apple crumble for dessert!

How many carbs are in butternut squash risotto?

Nutrition Facts Nutrient Value %DV Carbs 138g 50% Net carbs 70g Fiber 68g 241% Sugar 6g 83 more rows

What do Italians eat with risotto?

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes . For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

What is the key to a good risotto?

Top 10 Tips for a Great Risotto Always use warm stock. ... Toast the rice. ... Deglaze with wine. ... Stir, but not too much. ... Add the stock in small increments. ... Monitor your heat. ... Use your eyes and mouth to tell when the risotto is done. ... Finish the risotto off the heat. More items... Feb 19, 2021

Why is risotto so high in carbs?

Risotto is a rice dish that uses specific types of rice called Arborio, Carnaroli, or Vialone Nano. These rices have a high carbohydrate content allowing for the creamy texture signature of risotto dishes .

Is butternut squash higher in carbs than potatoes?

Butternut squash is often thought to be a starchy vegetable but you can see that it's not quite as high in starch as a potato . This makes butternut squash a great option for those on a lower carb diet who still want to get the flavor of a starchier root vegetable.

Is butternut squash a good or bad carb?

Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people .

What should I serve with risotto?

That's why I've gathered all of my favorite accompaniments to mushroom risotto in this list, including: 1.Grilled Asparagus. 2.Lamb Roast. 3.Harissa Roasted Chicken. 4.Garlic Butter Shrimp. 5.Marinated Tofu. 6.Cajun Honey Butter Grilled Salmon. 7.Balsamic Glazed Brussels Sprouts. 8.Lemon Herb Salad. More items... Jan 16, 2024

What protein pairs well with butternut squash?

Pork. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash. Chicken. Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables.

What to eat with saffron risotto?

Serve this saffron risotto alongside roast meat in keeping with the traditional pairing of risotto alla Milanese with osso bucco (Italy's famous braised veal shanks, not unlike our braised lamb shanks). Or, let the golden rice stand on its own as a main course with a simple salad on the side.

What utensil do you eat risotto with?

It's considered proper etiquette to use a fork to scoop up and enjoy the creamy texture of risotto. Avoid using a knife, as cutting or piling isn't necessary.

Barefoot Contessa's Butternut Squash Risotto Recipe

Submitted by Juenessa

"I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch.""

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photo by Ms B.

Ready In:: 1hr
Ingredients:: 11
Serves:: 4-6

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ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
¹⁄₂ cup minced shallot (2 large)
1 ¹⁄₂ cups arborio rice (10 ounces)
¹⁄₂ cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

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directions

Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
You should have about 6 cups.
Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Roast for 25 to 30 minutes, tossing once, until very tender.
Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan.
Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
Add the rice and stir to coat the grains with butter.
Add the wine and cook for 2 minutes.
Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
Continue to add the stock, 2 ladles at a time, stirring every few minutes.
Each time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 30 minutes total.
Off the heat, add the roasted squash cubes and Parmesan.
Mix well and serve.

Questions & Replies

Has anyone prepared this and frozen it for later?

Lyn B.

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Reviews

This turned out great for me. Served it alongside grilled salmon and asparagus for company last night and everyone raved! Thanks for posting!

St. Louie Suzie
This was surprisingly fantastic. Completely different from my normal tastes, but I loved it! I used bacon and olive oil instead of butter, and it turned out great. I sampled it along the way and did not like the saffron taste at all, but it all came together with the squash and cheese. Delicious! Next time, I'll leave out the super-expensive saffron, since I didn't like its flavor.

Teresa in CO
I adore this recipe! I made it once and ate the leftovers everyday until they were gone. I'm revisiting to put the ingredients back on my shopping list. Lots of depth of flavor - warm, cozy comfort food at its best!

The Singing Cook
very creamy and nice consistency. i didn't use the pancetta or saffron because I had my own flavor in mind and was using this as a base--but I wish did.

Foodie in Olympia
Made this for friends who are vegetarians and cannot do a lot of dairy, omitted the pancetta and substituted vegetable broth for the chicken. It was a hit!! My son is gluten free so this was perfect for him as well!!

princessmommie

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Tweaks

This was surprisingly fantastic. Completely different from my normal tastes, but I loved it! I used bacon and olive oil instead of butter, and it turned out great. I sampled it along the way and did not like the saffron taste at all, but it all came together with the squash and cheese. Delicious! Next time, I'll leave out the super-expensive saffron, since I didn't like its flavor.

Teresa in CO
Made this for friends who are vegetarians and cannot do a lot of dairy, omitted the pancetta and substituted vegetable broth for the chicken. It was a hit!! My son is gluten free so this was perfect for him as well!!

princessmommie

RECIPE SUBMITTED BY

Juenessa

212

98 Followers
515 Recipes
26 Tweaks

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

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