Baked Butternut Squash & Asparagus Risotto #SundaySupper

Apr 29, 2012 by

Today’s post is contributing to the #SundaySupper movement on Twitter. Every Sunday, food bloggers share themed recipes and tips to encourage family dining. The recipes are fabulous and any inspiration that you need for your Sunday family meal is always a tweet away. I’m very glad to have joined up with such a warm and welcoming group! Today’s theme is budget friendly meals.

My cookbook collection could easily get out of hand. And I’m not even worried. I love to see bookshelves lined with books from end to end. Over the years, I’ve been buying cookbooks, food related books as well as photography books. This passion is here to stay. If ever I doubt my true love, all I need to do is look at my collection. What I love about books in general, is that a particular book may seem new to you if you haven’t read it or seen it in a while. I have cookbooks that I haven’t even looked through properly. That thought alone excites me! I’m surrounded by inspiration.

Risotto is a great meal that can be made with simple, budget friendly ingredients. Perfect for a Sunday Supper. I was browsing through some or my treasures and my search led me to a cookbook that it would seem I had not looked in. The photographs were superb and I wished my photographs looked just like them or similar. So anyway, the original recipe used pumpkin and sage – I didn’t have those items but if you’ve been reading my blog for a minute, you’ll know that I use what I have if I cannot do any better at the moment. I had a Butternut Squash and fresh Asparagus. Done deal, in my head.

I’m not sure what tickled me more – the idea that I was baking the risotto, or that I wouldn’t have to stir constantly for half an hour. I was totally pleased with the outcome and perhaps… just maybe… I’ll make Risotto like this from now on. This is a fantastic way to have dinner ready in under an hour, no stress on the stirring arm.

 

Baked Butternut Squash & Asparagus Risotto for #SundaySupper

 

This recipe was inspired by “Fast, Fresh, Simple” by Donna Hay, page 162.

 

Baked Butternut Squash & Asparagus Risotto #SundaySupper
Recipe Type: Main
Author: Lyn
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
A meat free family meal, easy to make and ready in under an hour
Ingredients
  • 1 Tbsp Olive Oil
  • 1 Onion, Chopped
  • 12 stalks Asparagus, washed and trimmed
  • 2 Cups Arborio Rice
  • 2 Cups Butternut Squash, diced
  • 5 Cups Low Sodium Chicken Stock
  • 3 Tbsp Butter
  • 1/2 Cup Grated Parmesan Cheese
  • Salt and Pepper
  • Grated Parmesan to serve
Instructions
  1. Preheat oven to 400F
  2. In a large dutch oven (or oven proof pot), add oil and onion over medium heat
  3. Cook for until soft, about 3 minutes
  4. Add the asparagus and cook for about a minute
  5. Add the pumpkin and cook for about a minute. Stir to combine
  6. Add the rice and stock. Cover pot with a tight-fitting lid
  7. Bake for 30 minutes
  8. The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
  9. Plate and serve with some extra parmesan
Notes

Adapted from Donna Hay’s recipe Baked Pumpkin & Sage Risotto from her book “Fast, Fresh, Simple” – page 162

 

Fresh spring flavour

Asparagus

 

I was glad to use Butternut Squash in this recipe. It holds up quite well and adds beautiful colour to the meal.

 

Butternut Squash, diced

 

Asparagus is a really good-looking vegetable. I’m looking forward to experimenting more with it.

 

Asparagus, washed, trimmed, cut into 1-2 inch pieces

 

I believe these two paired very well together.

 

Butternut Squash, Asparagus and Onions

 

Add the rice and give it a quick stir to combine before placing the pot into the oven.

 

Arborio Rice added to the dutch oven

 

This is what it looks like straight from the oven. There is very little broth left and the vegetables are cooked through.

 

Risotto out of the oven

 

Add the butter and gently stir to combine

 

Melting butter

 

Here is the plated Risotto. Add the parmesan cheese before eating.

 

Baked Butternut Squash & Asparagus Risotto

 

Dinner is served!

 

Baked Butternut Squash & Asparagus Risotto with Parmesan Cheese

 

 

I hope you enjoyed my recipe today. Please check out what the rest of my food blogger friends are bringing to #SundaySupper:

Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe

Sasha from Rambling Notebook  with her Crock Pot Curried Carrot Ginger Soup

Jennie from The Messy Baker Blog with her Recipe for Meatball Subs

Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe

Pam from The Meltaways is bringing her Chicken Enchilada Pasta

Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe

Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches

An from Baker Street is bringing her Blueberry Lime Bread

Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!

 

read more

Braised Chicken in Butternut Squash Sauce

May 24, 2011 by

The original recipe used Bell Pepper but I used Butternut Squash because that’s what I had in my pantry at the time. Fair trade, I’d say. This is a favourite recipe of mine.

Ingredients:

2 Tbsp Extra Virgin Olive Oil

1-2 Tbsp Cornstarch

2 1/2 Lbs boneless, skinless chicken thighs

1 Cup roughly diced onion

3/4 Cup diced celery

1 Butternut Squash, diced

2 Cloves garlic

2 Cups chicken stock

1 Tbsp chopped fresh thyme

2 Bay leaves

Coarse salt and ground black pepper – to taste

2 Tbsp cold, unsalted butter

 

Directions:

Heat olive oil in a large heavy-bottomed pot over medium high heat.

Toss chicken thighs in cornstarch, just to coat, shaking off excess. Add chicken thighs to pot (in batches) and sear on both sides until brown (3 minutes per side). Set aside.

Reduce heat to medium-low. Add onion and celery, sauteing until translucent (approximately 5 minutes). Add squash and garlic and saute 2 minutes.

Add stock, thyme, bay leaves and bring to a simmer.

Return chicken thighs to the pot. Cover and simmer gently for 45 minutes to an hour, until chicken is cooked through and the squash is tender.

Remove chicken thighs and bay leaves and puree sauce until smooth with an immersion blender. Strain. Return sauce and chicken to the pot and bring to just below a simmer. Season and stir in butter to enrich the sauce, if desired.

Serve over rice or whole wheat spaghetti.

Enjoy!

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