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    You are in: Home / Recipes / Barefoot Contessa's Butternut Squash Risotto Recipe
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    Barefoot Contessa's Butternut Squash Risotto

    Barefoot Contessa's Butternut Squash Risotto. Photo by ms_bold

    1/1 Photo of Barefoot Contessa's Butternut Squash Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Juenessa's Note:

    I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
    3. 3
      You should have about 6 cups.
    4. 4
      Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
    5. 5
      Roast for 25 to 30 minutes, tossing once, until very tender.
    6. 6
      Set aside.
    7. 7
      Meanwhile, heat the chicken stock in a small covered saucepan.
    8. 8
      Leave it on low heat to simmer.
    9. 9
      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.
    10. 10
      Add the rice and stir to coat the grains with butter.
    11. 11
      Add the wine and cook for 2 minutes.
    12. 12
      Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
    13. 13
      Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
    14. 14
      Continue to add the stock, 2 ladles at a time, stirring every few minutes.
    15. 15
      Each time, cook until the mixture seems a little dry, then add more stock.
    16. 16
      Continue until the rice is cooked through, but still al dente, about 30 minutes total.
    17. 17
      Off the heat, add the roasted squash cubes and Parmesan.
    18. 18
      Mix well and serve.

    Ratings & Reviews:

    • on April 18, 2010

      55

      This turned out great for me. Served it alongside grilled salmon and asparagus for company last night and everyone raved! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2010

      55

      This was surprisingly fantastic. Completely different from my normal tastes, but I loved it! I used bacon and olive oil instead of butter, and it turned out great. I sampled it along the way and did not like the saffron taste at all, but it all came together with the squash and cheese. Delicious! Next time, I'll leave out the super-expensive saffron, since I didn't like its flavor.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2009

      55

      I adore this recipe! I made it once and ate the leftovers everyday until they were gone. I'm revisiting to put the ingredients back on my shopping list. Lots of depth of flavor - warm, cozy comfort food at its best!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Barefoot Contessa's Butternut Squash Risotto

    Serving Size: 1 (547 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 884.9
     
    Calories from Fat 325
    36%
    Total Fat 36.2 g
    55%
    Saturated Fat 17.5 g
    87%
    Cholesterol 78.6 mg
    26%
    Sodium 915.7 mg
    38%
    Total Carbohydrate 110.5 g
    36%
    Dietary Fiber 7.7 g
    31%
    Sugars 12.4 g
    49%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    pancetta

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