Butternut Squash Risotto

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (108)

RECIPE
COMMENTS & REVIEWS(108)

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
Jim Maple Grove, MN 11-15-2009
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Fantastic..my new go to dish...
Rated: 5 stars out of 5

I first made this dish a couple of weeks ago and since then I have made it 3more times..I have shared it with friends or have... brought it for special occasions when you have to bring a dish to pass...Everyone has loved it..and all have asked me for the recipe..I am more than happy to let them know it is Ina's recipe and i direct them right to the foodnetwork site... I have made a few changes...I actually used both Giada's recipe along with Ina's when making my recipe and have come up with something I really enjoy...I don't use the vanilla bean from Giada's or the saffron from Ina's and I don't think either are missed...as I said everyone loves it... Thanks again Ina (and Giada)...:-) Read more
recipe Butternut Squash Risotto
Mary Palo Alto, CA 11-13-2009
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Delicious!
Rated: 5 stars out of 5

My spouse is a vegetarian, so I made it with vegetable stock and left out the pancetta. I also split the butter with a little... EVOO. The dish overall was fabulous! Read more
recipe Butternut Squash Risotto
Meg Tucson, AZ 11-10-2009
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The Best I Ever Made
Rated: 5 stars out of 5

This was the best risotto I have ever made! It was so creamy and delicious-the pancetta and butter made the difference. even... if you don't use the squash it would be great! The whole family loved it.Read more
recipe Butternut Squash Risotto
Kim Hennepin, IL 11-05-2009
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Sooo good
Rated: 5 stars out of 5

This recipe is sooo good. I didn't buy saffron to save some money and it was not missed. Like other reviewers, I recommend... to reduce the amount of butter and don?t over do it with the oil on the squash. I used bacon and cooked it a little while before adding the diced shallots. I then toasted the rice before adding the wine. The creamy risotto with the smoky bacon and bursts of squash flavor is incredible. Read more
recipe Butternut Squash Risotto
Maureen Santa Maria, CA 11-05-2009
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yummy!!!!
Rated: 5 stars out of 5

Decided to make this even though my husband REFUSES to eat butternut squash....and was SOOO glad I did!!! Not only did he... have 2 helpings, but ate more the next night and loooved it!!! So easy to make if you buy Trader Joes butternut squash already diced in bags (I used 2 bags), and pancetta already diced...can't wait to have this when my daughter and son in law come to visit....a new favorite!!!Read more
recipe Butternut Squash Risotto
A. Fayetteville, WV 11-04-2009
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Excellent Risotto Recipe
Rated: 5 stars out of 5

Other than using canned low-sodium chicken broth, I followed the recipe as written with wonderful results. The dish was... perfectly seasoned....I was even able to find pancetta here in rural West Virginia. Garnished each serving with some snipped chives...my dinner guests were quite pleased. Thank you, Ina!Read more