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Saffron Risotto with Butternut Squash

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 60 min
  • $$
Gatheredtable
adapted from Barefoot Contessa

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1/2 cup minced shallots
  • 1 cup parmesan cheese
  • 6 cups chicken broth
  • 6 tablespoons unsalted butter
  • 2 ounces pancetta, diced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads

Directions

Prep: 1. Preheat oven to 350. 2. Slice squash into cubes and toss in bowl with olive oil and salt. 3. Mince shallots. 4. Grate parmesan. Make: 1. Spread out squash on baking sheet and bake at 350 for about 30 minutes, turning/stirring once halfway. 2. Meanwhile, simmer chicken broth on low. 3. Melt butter in large heavy frying pan (medium heat). 4. Add shallots and pancetta, stir and cook. 5. Add rice and toss to coat with butter. 6. Add white wine and cook 2 minutes. 7. Add saffron and begin to add in the hot broth with a ladle, gradually, stirring until it's almost absorbed before adding the next ladle (this takes a long time so pour yourself a glass of wine and have someone to talk to). 8. Keep going with your broth-adding-and-stirring for a total of about 30 minutes. 9. When broth is done, remove from heat, stir in squash, grated cheese, salt and pepper to taste, and serve.

Notes

"This dish reminds me of Fall, my favorite season. I think the keys to risotto are time, patience, and Arborio rice." -Mary

Goes great with these recipes

Emerald Broccoli Salad
Sauteed Spinach with Basil
Sauteed Mustard Greens
Lettuce Salad
Kale Salad
Basic Broccoli
Simple Green Salad

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