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Saffron Risotto with Butternut Squash

2020-12-05
  • Yield: a lot!
  • Servings: 6-8
  • Prep Time: 20m
  • Cook Time: 60m
  • Ready In: 1:30 h

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Adapted from Ina Garten

This is such a beautiful dinner that just melts in your mouth with a perfect blend of flavors. I love it on a chilly evening. Roast some asparagus and enjoy! Risotto reminds me of pasta/rice at the same time. What do you think?

What is Risotto? It is a northern Italian rice dish cooked until creamy with typical ingredients such as chicken broth, butter, onions, white wine and Parmesan cheese. It is one of the most common ways of cooking rice in Italy.

Ingredients

  • 2 pounds butternut squash (I found mine cubed and ready to cook at Costco)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken broth, low sodium
  • 6 tablespoons butter
  • 4 ounces pancetta, diced (this is basically unsmoked bacon, found in the deli section, often used in Italian cooking)
  • 1/2 cup vidalia onions, chopped finely
  • 1 1/2 cups Arborio rice (uncooked)
  • 1/2 cup dry white wine (I used Sauvignon Blanc)
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan cheese

Method

Step 1

Preheat oven to 400 degrees. Place the butternut squash on a jelly roll pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until tender. Set aside.

Step 2

While the squash is cooking, heat the chicken broth in a medium saucepan, covered. Simmer.

Step 3

In a large cast iron Le Creuset braiser, melt the butter and saute the pancetta and onions on low heat for 10 minutes, uncovered. Add the rice and stir to coat with butter, uncovered. Add the wine and cook for 2 minutes, uncovered.Add 2 full ladles of chicken broth to the rice plus the saffron, 1 teaspoon salt and 1/2 teaspoon pepper. Stir and simmer until the stock is absorbed, about 5 to 10 minutes, still uncovered. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until absorbed, then add more broth, uncovered. Continue until rice is cooked and broth is all used, about 30 minutes.

Step 4

Remove rice from heat and add the roasted squash and cheese. Mix well and serve. Or cover until ready to eat.

Saffron Risotto with Butternut Squash
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