Saffron Risotto with Butternut Squash
Total:
1 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Simple Mushroom Risotto

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Risotto with Bacon and Kale

Recipe courtesy of Giada De Laurentiis

Wild Mushroom and Asparagus Risotto

Recipe courtesy of Alton Brown

Vegan Saffron Risotto

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking