Ina Gartens Roasted Butternut Risotto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I just made this last night - fabulous! Did it the easy way, too, by buying the pre-peeled and cubed butternut squash from Trader Joe's! The flavors of carmelized roasted squash, white wine, Parmegiano Reggiano, pancetta, shallots and arborio rice just dance on your palate. Read more . Thanks, Ina! Ingredients:
6 cups butternut squash, cut into 3/4 cubes (try the trader joe's precut stuff - so worth it!) |
2 tablespoons olive oil |
salt and pepper |
6 cups chicken stock |
6 tablespoons unsalted butter |
2 ounces pancetta (or bacon - i didn't have any pancetta on hand), diced |
1/2 cup shallots, diced |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
1 teaspoon saffron threads |
1 cup parmesan cheese, preferably parmesano reggiano, fresly grated |
Directions:
1. Preheat oven to 400. Place squash on sheet pan and toss with olive oil, salt and pepper. Roast for 30 minutes, tossing once, until very tender. Set aside
2. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low to keep warm.
3. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium for 10 minutes until shallots are translucent, but not browned. Add rice and stir to coat with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 t. salt, and 1/2 t. pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add 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 squash cubes and cheese. Mix well and serve.
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