Barefoot Bloggers ~ Butternut Squash Risotto

(I am working on getting my camera to speak to my computer. Apparently they had an argument when I wasn't looking. As soon as I get it to work, I will post the pictures.)

OK, a day late but it was worth the wait believe me. I love roasted vegetables They have been present on my Thanksgiving table now for years. This recipe uses roasted butternut squash and it is delish! It's creamy and the pancetta adds some weight and serious flavor to the risotto. If you want to do a vegetarian version, I would skip the pancetta. I think the risotto would still stand up as a wonderful fall entree. I was surprised at how quickly it came together. I won't be afraid of risotto again.
Thanks go to Rachel from Rachel Likes to Cook for choosing this weeks recipe, of Butternut Roasted Squash. Join us twice a month if you can. Check out Barefoot Bloggers for the details.
Bon Appetite Friends!
Butternut Squash Risotto
Recipe by Ina Garten

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken (or vegetable) 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

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. 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. Mix well and serve.

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