Directions:
- Preheat the oven to 400 degrees F.
- 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.
- Meanwhile, heat the chicken stock in a small covered saucepan.
- Leave it on low heat to simmer.
- 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.
- 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.
- Mix well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.61 Kcal (2603 kJ) | ||
| Calories from fat | 242.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.91g | 41% | |
|---|---|---|---|
| Cholesterol | 59.96mg | 20% | |
| Sodium | 789.04mg | 33% | |
| Potassium | 1019.61mg | 22% | |
| Total Carbs | 70.27g | 23% | |
| Sugars | 12.19g | 49% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 35.8mg | 60% | |
| Vitamin A | 1.7mg | 55% | |
| Iron | 2.2mg | 12% | |
| Calcium | 297.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 112.39 Kcal (471 kJ) | ||
| Calories from fat | 43.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 41% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 20% | |
| Sodium | 142.66mg | 33% | |
| Potassium | 184.35mg | 22% | |
| Total Carbs | 12.7g | 23% | |
| Sugars | 2.2g | 49% | |
| Dietary Fiber | 0.9g | 20% | |
| Protein | 3.92g | 43% | |
| Vitamin C | 6.5mg | 60% | |
| Vitamin A | 0.3mg | 55% | |
| Iron | 0.4mg | 12% | |
| Calcium | 53.8mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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