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Barefoot Contessa's Butternut Squash Risotto Recipe

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.

Prep Time 20 mins
Cook Time 60 mins
Calories 885 kcal
Protein 54g
Rating 4.6 (14 Reviews)
Barefoot Contessa's Butternut Squash Risotto 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

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