Ingredients
-
1
-
2
-
-
6
-
6
-
2
-
1/2
-
1 1/2
-
1/2
-
1
-
-
-
-
-
Directions
Barefoot Contessa’s Butternut Squash Risotto,I saw Ina make this on her food network television show, the episode was entitled “Weekend Lunch.”,Has anyone prepared this and frozen it for later?,Great recipe. I left out the pancetta as I served the risotto with bacon wrapped chicken tenders. The saffron, which I bought on a spice market in Dubai, was a great addition and not overpowering at all. I found 6 tbs butter a bit much so used only 3. I guess it depends on the stock you use but I really did not need to add extra salt. So watch out with addition until close to the end after tasting. The butternut just out of the oven is already delicious the way it is! I will be remembering it as a side dish on itself.
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Peel the Butternut Squash, Remove the Seeds, and Cut It Into 3/4-Inch Cubes. |
|
3
Done
|
You Should Have About 6 Cups. |
|
4
Done
|
Place the Squash on a Sheet Pan and Toss It With the Olive Oil, 1 Teaspoon Salt, and 1/2 Teaspoon Pepper. |
|
5
Done
|
Roast For 25 to 30 Minutes, Tossing Once, Until Very Tender. |
|
6
Done
|
Set Aside. |
|
7
Done
|
Meanwhile, Heat the Chicken Stock in a Small Covered Saucepan. |
|
8
Done
|
Leave It on Low Heat to Simmer. |
|
9
Done
|
in a Heavy-Bottomed Pot or Dutch Oven, Melt the Butter and Saute the Pancetta and Shallots on Medium-Low Heat For 10 Minutes, Until the Shallots Are Translucent but not Browned. |
|
10
Done
|
Add the Rice and Stir to Coat the Grains With Butter. |
