butternut squash and saffron risotto

This is a Barefoot Contessa recipe I have adjusted slightly. My version has less chicken stock and more wine and no pancetta.


1 butternut squash

2 tablespoons olive oil

Kosher salt

freshly ground black pepper

4 cups chicken stock

6 tablespoons unsalted butter

2 large shallots

1.5 cups Arborio rice

2.5 cups white wine (Chardonnay works nicely)

1 teaspoon saffron threads

1 cup grated Parmesan cheese

  • Preheat oven to 400 degrees
  • Peel squash, remove seeds and cut into 3/4 inch cubes. Place on baking sheet, toss with olive oil, salt and pepper. Roast for 25-30 minutes, tossing once until very tender. Set aside.
  • Heat the chicken stock in a small covered saucepan. Leave it on low to simmer.
  • In a heavy bottomed pot or dutch oven, melt the butter and saute the shallots on medium-low heat for about 6 minutes, until shallots are translucent but not browned.
  • Add the rice and stir. Add 1/2 cup wine and cook for 2 minutes.
  • Add 2 cups of the wine to simmering chicken stock.
  • Add 2 full ladles of stock to the rice, plus the saffron, salt and pepper. stir and simmer until liquid is absorbed, 5 to 10 minutes. Continue this process until stock is gone. Every time rice has absorbed liquid, add 2 more ladles.
  • Continue until rice is cooked through, but still al dente, about 30 minutes total.
  • Add squash and cheese. Turn off heat. Mix and serve.

Serve this with pork tenderloin and cauliflower with bread crumbs.