Photo: Saffron Risotto with Butternut Squash Recipe
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 cheese
Directions
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.
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By Alis88
San Diego, CA
on May 07, 2013
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My fiancé proposed while we were eating this risotto, so I'm a big fan :
I've made it multiple times, both for my fiancé and my family, and everyone loves it it. It's very easy to make and is pretty easily customizable. I leave out the pancetta and use vegetable broth instead of chicken, because I'm a vegetarian. I double the shallots and add an extra 1/4 cup of wine because we like the flavors that way. It takes longer to cook than is recommended, but it's always done (at least for me when the broth and wine have been absorbed. Just taste it when it reaches that point to make sure. The leftovers also taste great (if there are any.
By MomCtboys
Phoenix,Az
on February 19, 2013
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I followed the recipe, however didn't use butternut squash. I used the salt,butter and stock, saffron amounts as indicated. I thought they were just right. It probably took another 10 minutes extra for the risotto to cook thoroughly.
By allison969
Manville, NJ
on February 16, 2013
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Smoked bacon may overpower the saffron a bit in this -- bacon is what I had on hand for the first run and will definitely try with pancetta or just unsmoked fatback or pork belly next time. Otherwise came out wonderfully (and can see leaving it out entirely and still being pleased. I did reduce salt and butter slightly, but upped the saffron and parmesan just a tad. I also stirred in several handfuls of baby spinach at the end just 'til wilted to get some greens in there and I think it was the perfect addition. I had it with some seared scallops; a pretty much perfect meal. Many people think risotto is "tricky" or "complicated" -- I really can't think of anything simpler short of opening a can of something.
Read all 241 reviews