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saffron risotto with butternut squash

Saffron Risotto with Butternut Squash

Meghan
A creamy risotto with the flavors of saffron, salty pancetta (or turkey bacon), and sweet butternut squash. A perfect fall meal!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 or more

Ingredients
  

  • 1 butternut squash (approximately 2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock or broth
  • 6 tablespoons unsalted butter (3/4 stick )
  • 2 ounces pancetta, diced (or turkey bacon)
  • 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 cheese

Instructions
 

Roast the Squash:

  • 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.

Make the Risotto:

  • 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 or turkey bacon 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.

Notes

Source:  Ina Garten via FoodNetwork
You're Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, Italian, main dish, rice