Saffron Risotto with Butternut Squash

Ina Garten

2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Weekend Lunch

Picture of Saffron Risotto with Butternut Squash Recipe Photo: Saffron Risotto with Butternut Squash Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 215 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
4 to 6 servings
Level:
Intermediate
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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 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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 215 reviews

  • on March 18, 2012

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    I just made this and it was amazing. The only change I made was as suggested by others, I added the butternut squash with the last of the chicken stock so it would blend in better. So delicious, will definitely make it again.

    people found this review Helpful.
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  • on March 14, 2012

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    I've made this several times, special occasions as well as for family dinners. It is truly a wonderful and easy dish. It does take a little time but it is well worth it. Several of my friends make it now! Everyone loves it.

    people found this review Helpful.
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  • on February 28, 2012

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    I love risotto but hadn't made it before. I used bacon instead of pancetta, white onions instead of shallots and didn't have any saffron but otherwise followed the recipe. It was hearty and delicious and not too difficult to make! I served it with grilled chicken and a salad

    people found this review Helpful.
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