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Barefoot Contessas Butternut

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Ingredients

Adjust Servings:
1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread

Nutritional information

885
Calories
325 g
Calories From Fat
36.2 g
Total Fat
17.5 g
Saturated Fat
78.6 mg
Cholesterol
915.8 mg
Sodium
110.5 g
Carbs
7.8 g
Dietary Fiber
12.4 g
Sugars
27.1 g
Protein
547 g
Serving Size

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Barefoot Contessas Butternut

Features:
    Cuisine:

    Has anyone prepared this and frozen it for later?

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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