Saffron Risotto with Butternut Squash Recipe

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1 vote | 336 views

Wonderful side dish
Prep: 15 min, cook: 1 hr. 20 min, Yield 4 to 6 servings

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.66 view details

Directions

  1. Preheat the oven to 400 degrees.
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  4. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 362g
Recipe makes 6 servings
Calories 509  
Calories from Fat 218 43%
Total Fat 24.65g 31%
Saturated Fat 11.87g 47%
Trans Fat 0.0g  
Cholesterol 57mg 19%
Sodium 738mg 31%
Potassium 423mg 12%
Total Carbs 48.88g 13%
Dietary Fiber 0.6g 2%
Sugars 4.16g 3%
Protein 18.15g 29%
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