Yay! I am posting this on time! I have been a bit behind with my Barefoot Bloggers posts lately, and I never even made Cream of Mushroom Soup that Chelle picked last month (in my defense though, I despise mushrooms). I honestly was not planning on making this until next week, but my husband is out of the house for dinner tonight, so I knew it was the perfect opportunity. He does not like squash, or really care for risotto (crazy, I know).
Thank you to Rachel, of Rachel Likes to Cook,for picking this fantastic fall recipe, it was delicious! I like butternut squash, but I was a bit skeptical about having it in risotto, but it really was the perfect combination. I halved this recipe, since it was just for me and I still have enough for lunch the next two days. I also subbed bacon, since my grocery store was out of pancetta and ommitted the saffron since they were out of that as well (are there other Barefoot Bloggers in my town buying this stuff up?).
This recipe comes from Barefoot Contessa Family Style.
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.