Barefoot Contessa's Butternut Squash Risotto Recette

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.

Préparation 20 min

Cuisson 60 min

Calories 885 kcal

Protéines 54g

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Barefoot Contessa's Butternut Squash Risotto

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

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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

Questions fréquentes

Combien de temps faut-il pour préparer Barefoot Contessa's Butternut Squash Risotto ?

Barefoot Contessa's Butternut Squash Risotto prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Barefoot Contessa's Butternut Squash Risotto ?

Barefoot Contessa's Butternut Squash Risotto contient environ 885 calories par portion, avec environ 54 g de protéines, 36 g de glucides et 55 g de lipides.

De quels ingrédients ai-je besoin pour Barefoot Contessa's Butternut Squash Risotto ?

Les principaux ingrédients de Barefoot Contessa's Butternut Squash Risotto sont Butternut Squash, Olive Oil, Salt & Freshly Ground Black Pepper, Chicken Stock, Unsalted Butter, Pancetta. Consultez la liste complète avec les quantités ci-dessus.