Recipe Details

Butternut Squash Risotto

  • Servings: 6
  • Ready In 50 minutes
  • 1 butternut squash; (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and black pepper; freshly ground
  • 6 cups chicken stock; preferably homemade
  • 6 tablespoons unsalted butter
  • 2 ounces pancetta; diced
  • 1/2 cup shallots; minced
  • 1-1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup Parmesan cheese; freshly grated
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 (optional), 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 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.

Nutritional Facts

  • Serving Size 1 Serving (789g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 477
    Calories From Fat 217
  • % Daily Value
  • Total Fat 24g
  • Saturated Fat 11g
  • Trans Fat 2g
  • Cholesterol 55g
  • Sodium 843g
  • Total Carbohydrate 50g
  • Dietary Fiber 5g
  • Sugars 45g
  • Protein 18g