Barefoot Contessa's Butternut Squash Risotto Rezept

Ina Garten's (Barefoot Contessa) unforgettable Butternut Squash Risotto recipe, as seen on her Food Network show "Weekend Lunch." This creamy, dreamy risotto features perfectly roasted butternut squash and is surprisingly easy to make! A fall and winter staple that's guaranteed to impress.

Vorbereitung 20 Min.

Kochzeit 60 Min.

Kalorien 885 kcal

Eiweiß 54g

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Barefoot Contessa's Butternut Squash Risotto

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Zutaten für Barefoot Contessa's Butternut Squash Risotto

6 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 teaspoon salt, 1 teaspoon freshly ground black pepper
6 cups chicken stock
2 tablespoons unsalted butter
4 ounces pancetta, diced
2 tablespoons minced shallot
2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 cup grated Parmesan cheese

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Zubereitung von Barefoot Contessa's Butternut Squash Risotto

Preheat oven to 400°F (200°C).
Peel, seed, and cube the butternut squash into 3/4-inch pieces (about 6 cups).
Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a baking sheet.
Roast for 25-30 minutes, tossing halfway through, until tender.
While the squash roasts, heat the chicken stock in a small saucepan over low heat; keep warm.
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-low heat.
Add the pancetta and shallots; cook for 10 minutes, until shallots are translucent.
Add the rice and stir to coat with the butter and pancetta fat (about 1 minute).
Pour in the white wine and cook for 2 minutes, stirring until absorbed.
Add 2 ladles of the hot stock, the saffron, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Stir and simmer until the liquid is absorbed (5-10 minutes).
Continue adding stock, 2 ladles at a time, stirring frequently and allowing each addition to be absorbed before adding more.
Continue until the rice is cooked through but still al dente (about 30 minutes total).
Remove from heat and stir in the roasted butternut squash and Parmesan cheese.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

49g

Fat

87g

Carbs

36g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Preparation Rice Vegetables Pasta Rice And Grains Squash

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Barefoot Contessa's Butternut Squash Risotto?

Barefoot Contessa's Butternut Squash Risotto dauert insgesamt etwa 80 Minuten – ungefähr 20 Minuten Vorbereitung und 60 Minuten Kochzeit.

Wie viele Kalorien hat Barefoot Contessa's Butternut Squash Risotto?

Barefoot Contessa's Butternut Squash Risotto hat etwa 885 Kalorien pro Portion, mit ungefähr 54 g Eiweiß, 36 g Kohlenhydraten und 55 g Fett.

Welche Zutaten brauche ich für Barefoot Contessa's Butternut Squash Risotto?

Die wichtigsten Zutaten für Barefoot Contessa's Butternut Squash Risotto sind Butternut Squash, Olive Oil, Salt & Freshly Ground Black Pepper, Chicken Stock, Unsalted Butter, Pancetta. Die vollständige Liste mit Mengenangaben findest du oben.