Barefoot Contessa's Butternut Squash Risotto

Submitted by Juenessa

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

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons unsalted butter
• 2 ounces pancetta, diced
• 1⁄2 cup minced shallot (2 large)
• 1 1⁄2 cups arborio rice (10 ounces)
• 1⁄2 cup dry white wine
• 1 teaspoon saffron thread
• 1 cup freshly grated parmesan cheese

directions

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

Reviews

[St. Louie Suzie]

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

 

[Teresa in CO]

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.

 

[The Singing Cook]

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!

 

[Foodie in Olympia]

very creamy and nice consistency. i didn't use the pancetta or saffron because I had my own flavor in mind and was using this as a base--but I wish did.

 

[princessmommie]

Made this for friends who are vegetarians and cannot do a lot of dairy, omitted the pancetta and substituted vegetable broth for the chicken. It was a hit!! My son is gluten free so this was perfect for him as well!!