SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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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Rebeca Marrujo-Ceja
[email protected]I'm definitely going to make this risotto again. It's a new favorite in my house.
Yaneli Macias
[email protected]This risotto is so creamy and delicious. I love the addition of the butternut squash and walnuts.
Bella Hamori
[email protected]I'm always looking for new ways to use butternut squash and this recipe is definitely a winner. It's a great balance of sweet and savory flavors.
Abdullahi Saidu
[email protected]This dish is absolutely stunning! The colors are so vibrant and the flavors are out of this world.
Shahin Jaan
[email protected]I'm not a huge fan of butternut squash, but I loved this risotto! The squash was roasted perfectly and the flavors all came together beautifully.
Mostufa Mamun
[email protected]I've made this risotto several times now and it's always a success. It's creamy, flavorful, and the perfect comfort food for a cold night.
Sherika Rollin
[email protected]This recipe is a great way to use up leftover butternut squash. I also like to add a bit of crumbled goat cheese to the top of the risotto before serving.
AR Asif Ahammad
[email protected]Yum!
Drihan Greyling
[email protected]I love how easy this risotto is to make. It's perfect for a weeknight meal when I don't have a lot of time to cook. And it's always a crowd-pleaser.
Nakautoga Tui
[email protected]This risotto was a hit with my family! The butternut squash added a sweet and creamy flavor that balanced out the savory saffron. I also loved the addition of the toasted walnuts, which gave the dish a nice crunchy texture.