Butternut Squash Risotto

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (120)

RECIPE
COMMENTS & REVIEWS(120)

Cook Time:
40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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Ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

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.

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Comments & Reviews

recipe Butternut Squash Risotto
liz scott depot, WV 02-03-2010
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Awesome recipe and does well with substitutes
Rated: 5 stars out of 5

I made this dish this evening. Didn't have scallions so I used 1/4 of an onion diced. Didn't have pancetta so I diced up... three strips of bacon. Skipped the Saffron completely. The dish was equally awesome. I know she's all about the best ingredients but sometimes you just use what you have in the kitchen at the time! Thanks for the great base recipe!Read more
recipe Butternut Squash Risotto
juli toledo, OH 01-26-2010
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Scrumptious!
Rated: 5 stars out of 5

Follow the directions exactly every time, no changes, and it's delicious. Tastes like something at an expensive restaurant. ... Get to use squash from the garden. The pancetta, wine, and saffron impart such a depth of flavors.Read more
recipe Butternut Squash Risotto
Brian Uniontown, OH 01-25-2010
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Homey Comfort, Very Good!
Rated: 5 stars out of 5

Very delicious and savory. My problem, I substituted bacon for pancetta, and I'm not sure how the latter would have worked... out, but the bacon really was a powerful flavor in the result. It still was really delicious though. Thanks Ina! Read more
recipe Butternut Squash Risotto
anne decatur, GA 01-24-2010
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don't use canned broth
Rated: 5 stars out of 5

Rather than using canned broth - why not make your own broth, and then use the cooked chicken to make Ina's unbelievably good... chicken pot pie.Read more
recipe Butternut Squash Risotto
sarah woodinville, WA 01-10-2010
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You have to try this.
Rated: 5 stars out of 5

Amazing creamy goodness! Can't wait to make it again.
recipe Butternut Squash Risotto
Raana Landenberg, PA 01-07-2010
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Great before you even add the squash and cheese!
Rated: 5 stars out of 5

We could have polished off the whole thing before getting to the final steps of adding the squash and cheese. For sure one of... the best from Ina. I cut the butter down to 4 tablespoons and it alleviated some of the guilt I felt when taking a third helping :o)Read more