| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 619 |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 61 mg |
| Sodium | 1223 mg |
Reviews
Ina’s recipes are always delicious, and this one didn’t disappoint! We will definitely make this recipe again.
So delicious, we have dietary restrictions with meat, so we had to skip the pancetta. I added shrimp which I sauteed in lemon butter at the last minute with the butternut squash. Will definitely make again!
10/10 recommend! Delicious! I use a risotto cooker to make this and it just makes it easy. Set it and forget it.
I like smaller pieces of butternut squash so there is some in each bite. Trader Joe’s has butternut squash crinkle fries (I use 2 12 oz. Packs) that I cut into small pieces and roast. This really cuts down on the work.
Delicious! I made it with bacon instead of pancetta and it worked for me!
This is so delicious, perfect comforting sweet and savory risotto, BUT make sure you follow the recipe and not the video, you want to cook the bacon or pancetta for 10 min BEFORE adding the rice so it’s nice and crispy and not soggy and chewy
This was so good. My first time making risotto and the instructions were very easy to follow. Came out perfectly, we will make it again.
Absolutely wonderful. We’ve made it multiple times and it’s always great.
Wow! So good! I made the re pie pretty much as written except about half of the saffron because that’s all I had on had.
Absolutely Amazing good , I cut squash in smalller pieces , and added three large roasted shrimp atop each bowl.