Barefoot Contessa S Butternut Squash Risotto Recipe

Ingredients for Barefoot Contessa S Butternut Squash Risotto

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed (about 6 cups)
• 2 tablespoons olive oil
• Salt & Freshly Ground Black Pepper
• 6 cups hot chicken stock
• Unsalted Butter
• 4 ounces pancetta, diced
• Shallot
• Arborio Rice
• Dry White Wine
• Saffron Thread
• Parmesan Cheese

How to Make Barefoot Contessa S Butternut Squash Risotto

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