Ina roasts butternut squash to use in a creamy risotto for a weekend lunch!
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Saffron Risotto with Butternut Squash
RECIPE COURTESY OF INA GARTEN
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
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 cheese
Directions
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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Ina Garten’s 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network
33 Comments
Wrong consistency. It looked more like soup.
Too fat . I AM UNDER CHOLESTEROL PILL.
I don't mean to be negative. But, why didn't it look appealing, or appetizing?! That's not how I like Butternut squash! I put mine on the grill! So much more delicious!
Saffron is not spicy .
It looks amazing. What is wrong with the all coments.
Gago but inilagay agad ang rice?
Why not cook out the pancetta more?
I feel like risotto should be thicker? Could be wrong……
Looks delicious! No need for the bacon though.
6 cups of stock is way too much for arborio rice, completely wrong ratio… The ratio of stock to arborio is 3:1, meaning this recipe needs 3 cups of stock, not 6. Also, you need to let the arborio rice toast till it is translucent in order for the starch to dissipate in the rice, and the wine needs to cook through before you start adding stock. Another thing is, the "bacon" you added is not necessary, and it is better to make the majority of the butternut squash into a puree and implement it into the risotto midway, saving a small diced portion for the very end. I'm a home cook and know better than to follow this video, disappointed to see this on a channel called "Food Network" tbh.
Umm they’re not “like” pumpkin seeds….they ARE pumpkin seeds!🤷♀️🙄
Does anyone else have some sort of OCD issue with not all of the peel being removed before roasting the squash?
Just add a stick of butter…
Risotto is way too watery.
I love some good Leftovers after making a meal the night before!
Your knife work is horrifically dangerous…
You can add all the stock at once and still get an excellent risotto.
what is a good substitute for saffron. its like $16 for less than a gram…..
Any recommendations on a peeler? I’ve never seen a peeler like that. It looked great.
Is that squash peeled enough??
Ain’t nobody buying vegetable peelers in the hardware store Ina! lol
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She could have boiled the squash in a mild white vinegar solution so it can be sweet
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I have never had an Ina recipe I didn’t like! I have made this numerous times and it is so delicious! Thank you Ina!
For everyone saying the risotto looked too "watery" or "soupy"–generally you want to finish the risotto and take it off the heat while there still some broth there. By the time you mix in the remaining ingredients and spoon it into serving dishes, the risotto is just at the right consistency–just moist enough. If you wait too long and cook the liquid down too much while it's still in the pot, it tends to dry out on the plate. 🙁
It's better with a gooey cheese like mozzarella or jack
She sounds so out of breath from cutting a Butternut squash lmao
Can I substitute the butternut squash for sweet potato?
Good morning
I make this all the time , it’s a nice elegant dinner with crusty French bread and a good Sauvignon blanc….I top with roasted jumbo shrimp mmmm
Vinnie