Butternut Squash Risotto
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
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. Mix well and serve.
Tried another new recipe tonight, Butternut Squash Risotto. I’ve had a box of Arborio rice sitting in my pantry forever. This weekend I saw Aida on Food Network’s show Ask Aida, make risotto. All she did was poor all the ingredients in a 9 X 11 dish and bake the rice and squash for 40 minutes. This intrigued me, but tonight I decided to make risotto the long way by cooking it over the stove and gradually adding chicken stock to the rice mixture. I used Ina Garten’s recipe for Butternut squash risotto, yep gotta love Ina! To make the rice an orange color I added in a 1/2 cup of pumpkin puree. I used proscioutto instead of pancetta because we’ve also had that sitting in the fridge since our Pork Wellington experience. Didn’t have any saffron, can’t really afford it, but sometimes I’ll splurge on cheeses. 😉
Ben liked this, he ate two bowls. I decided that I like Arborio rice instead of instance rice. Sure, it is time consuming but oh my god it tastes SO much better than the instance rice. This was my first experience making risotto, and I didn’t mind slaving over the hot stove and stirring the rice and adding the chicken broth in. I even grated my own parmesan cheese. Tomorrow, I’m excited for supper to, because I’m making a Potato Bacon Torte, from Melissa D’ Arrabian. Can you tell that I really like trying Food Network recipes???? I think I’d give this recipe 3 out of 5 stars. I don’t think I’d make this one again, but make a different risotto recipe instead.