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Sunday, May 31, 2015

Barefoot Contessa's Butternut Squash Risotto

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 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 wine
  • 1 teaspoon saffron thread
  • 1 cup freshly grated parmesan cheese

Recipe

  • 1 preheat the oven to 400 degrees f.
  • 2 peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
  • 3 you should have about 6 cups.
  • 4 place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • 5 roast for 25 to 30 minutes, tossing once, until very tender.
  • 6 set aside.
  • 7 meanwhile, heat the chicken stock in a small covered saucepan.
  • 8 leave it on low heat to simmer.
  • 9 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 add the rice and stir to coat the grains with butter.
  • 11 add the wine and cook for 2 minutes.
  • 12 add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • 13 stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  • 14 continue to add the stock, 2 ladles at a time, stirring every few minutes.
  • 15 each time, cook until the mixture seems a little dry, then add more stock.
  • 16 continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • 17 off the heat, add the roasted squash cubes and parmesan.
  • 18 mix well and serve.

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