Saffron Risotto with Butternut Squash

Name: Saffron Risotto with Butternut Squash
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups Arborio rice; 907 grams butternut squash; 1 liters chicken stock, preferably homemade; 118 milliliters dry white wine; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 57 grams pancetta, diced; 237 milliliters freshly grated Parmesan cheese; 1 teaspoon saffron threads; 118 milliliters minced shallots (2 large); 6 Tbsps (3/4 stick) unsalted butter

Saffron Risotto with Butternut Squash is a gluten free main course. This recipe serves 6. One serving contains 587 calories, 18g of protein, and 27g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up arborio rice, olive oil, pancetta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups.

Ingredients you will need

Butternut Squash

Seeds

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.

Ingredients you will need

Olive Oil

Pepper

Squash

Salt

Equipment you will use

Frying Pan

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pancetta

Shallot

Butter

Equipment you will use

Dutch Oven

Add the rice and stir to coat the grains with butter.

Ingredients you will need

Butter

Grains

Rice

Add the wine and cook for 2 minutes.

Ingredients you will need

Wine

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.

Ingredients you will need

Parmesan