Saffron Risotto with Butternut Squash Recipe

Saffron Risotto with Butternut Squash Recipe

Peel the butternut squash, remove the seeds, and cut it into 3/4inch 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 heavybottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on mediumlow 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.

My fianc proposed while we were eating this risotto, so I a big fan :

I made it multiple times, both for my fianc and my family, and everyone loves it it. It very easy to make and is pretty easily customizable. I leave out the pancetta and use vegetable broth instead of chicken, because I a vegetarian. I double the shallots and add an extra 1/4 cup of wine because we like the flavors that way. It takes longer to cook than is recommended, but it always done at least for me when the broth and wine have been absorbed. Just taste it when it reaches that point to make sure. The leftovers also taste great if there are any.