Recipe courtesy of Ina Garten
Episode: Weekend Lunch
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees.

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 cheese. Mix well and serve.

Pairs well with Chardonnay

More from:

Potluck Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Seafood Chowder

Recipe courtesy of Ina Garten

White Chicken Chili

Recipe courtesy of The Neelys

Vegan Saffron Risotto

Recipe courtesy of Food Network Kitchen

Prawn, Asparagus and Saffron Risotto

Recipe courtesy of Alessandro Pavoni

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Browse Reviews By Keyword