SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Yield 6 people
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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Brian Donlee
b.donlee98@gmail.comI can't wait to make this again!
Abir Sarker
s-abir42@hotmail.comThis dish is sure to impress your guests.
Bratt
bratt@gmail.comI would recommend this recipe to anyone who loves risotto.
NAZMUL Bk
nazmulbk@gmail.comThis is a great recipe for a weeknight meal.
Juned Ansari
ansarij2@hotmail.frThis dish is perfect for a special occasion.
Aleeza Wagan
aleeza.wagan60@gmail.comThe crispy sage was a great touch.
Lucky Boss
bl@hotmail.comThe butternut squash added a nice sweetness to the risotto.
Abdul Sumba
a27@gmail.comThis was my first time making risotto, and it turned out great! The recipe was easy to follow, and the dish was absolutely delicious. I'll definitely be making this again.
Larry stringer
stringer_l@hotmail.comThe risotto was a bit too al dente for my taste, but the flavors were still great. I'll definitely be making this again, but I'll cook the rice for a few minutes longer next time.
Kansiime Ruth
kr@hotmail.co.ukI've made this risotto several times now, and it's always a hit with my family and friends. It's a great dish for a special occasion, but it's also easy enough to make for a weeknight meal.
Chaudhary Seema
chaudhary_s@aol.comThis saffron risotto with butternut squash was an absolute delight! The flavors were rich and complex, and the risotto was cooked perfectly. I especially loved the addition of crispy sage, which added a nice touch of texture and flavor.