Barefoot Contessa | Saffron Risotto with Butternut Squash
Saffron Risotto with Butternut Squash from Barefoot Contessa. Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it…
Keywords
- salt
- stock
- teaspoon
- chicken
- minutes
- ladles
- rice
- saffron
- shallots
- heat
- pepper
- simmer
- absorbed
- squash
- olive
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barefootcontessa.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Saucepan
- Ladle
- Pot
- Dutch oven
- Wooden spoon
- Spoon
- Mixing bowl
- Kitchen towel
- Plate
- Serving bowl
Ingredients
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt
- 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
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