Thursday, October 9, 2008

BB: Butternut Squash Risotto

It was my turn to pick a recipe! When I first joined the Barefoot Blogers, I counted out the weeks to see when I would get to choose a recipe. I was so excited when I saw that I would be in October. I knew right away which recipe I was going to use. Now, this contradicts every low carb thing I have been doing for the past few months, but it was worth it!

Butternut Squash Risotto
Prep Time: 10 min
Cook Time: 40 min
Level: Easy
Serves: 4 to 6 servings
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
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.

I followed the recipe exactly (very rare for me!). I didn't feel that the saffron added much, or maybe it was so subtle that I couldn't even taste it. I also would have cooked the pancetta much longer. I like my bacon extra crispy (almost burnt) and the pancetta was stil a little stringy for my taste.

If you are looking for a good comfort food this is it. I love risotto and how easy it is.


McKenzie said...

Awesome choice, Rachel! This is a great recipe.

Rebecca said...

Soooo worth it. This risotto is amazingly delicious, and I NEVER would have tried it on my own. Thanks for finally making me learn how to make risotto!

Suzie said...

Congratulations on a really good recipe choice - everyone seems to have loved it. I know I did!

Summer said...

Excellent recipe choice! We really enjoyed this, carbs, calories and all.

Esi said...

Thanks for picking this it was fun to make...and eat!

BMK said...

This was a fantastic choice. Definitely a keeper. Thanks for picking it!

Eri-chan said...

Thanks so much for choosing this recipe - this risotto is one of the best things I've ever tasted. Glad you enjoyed it too!

Prudy said...

We loved this pick. I'm going to be making if often this fall.

Kirsten said...

Great recipe choice. I love risotto!

Cathy said...

Thank you, thank you for choosing such an amazing dish! This is honestly one of the best things I have ever made. You hit a home run with your pick!

Joann Kim said...

i made this over the weekend and it completely gratified my recent obsessions with anything warm and gooey. thanks!


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