Butternut Squash Risotto

This is a fabulous fall dish, rich and hearty with the taste of garlic, pancetta and saffron and in keeping with the bounty of the season by using butternut squash that is roasted and caramelized before being added to the risotto.

So good we wanted to just sit with a bowl of it for dinner; so we did! Risotto is not difficult to make, but it does require some attention and it's worth it. Enjoy!

Ingredients

• 1 butternut squash (2 pounds) – I did a Sandra Lee; butternut squash already cleaned and cubed at Costco…the extra price was so worth it!
• 2 tablespoons olive oil
• Kosher or sea salt and freshly ground black pepper
• 6 cups chicken stock
• 6 tablespoons butter
• 2 ounces pancetta or bacon, diced
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 cup freshly grated Parmesan

Directions

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 and starting to brown. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan and keep on low heat during preparation.

Melt the butter and saute the pancetta and onion on medium-low heat for 8 minutes, add the minced garlic and saute for 2-3 more minutes until the onion is translucent but not browned.

Add the Arborio rice; stir to coat the grains with the butter and cook for one minute; add the wine and cook for two minutes.

Add the saffron, salt and  pepper; ladle in two cups of the warm stock. Simmer and stir occasionally until the stock is absorbed, 5 to 10 minutes.

Continue to add chicken stock, two cups at a time. Stir the mixture every few minutes and cook until the moisture is absorbed, then add 2 more cups of stock and continue until the rice is cooked through, but still al dente, approx 30 minutes.

Remove from heat and add the roasted squash and Parmesan. Mix gently; serve with additional parmesan sprinkled on top.

Tagged as: Butternut, pancetta, risotto, squash, white wine