I've moved! Follow me over to The Balanced Baker.

Thursday, October 9, 2008

Barefoot Bloggers: Butternut Squash Risotto

My former childhood self would be appalled at my present love for butternut squash. I could bear to stomach it as a child, and after learning a few different ways to prepare it, I fell in love! So, I was excited to see that the next BB recipe was Butternut Squash Risotto. This recipe did NOT disappoint, in fact, it's my favorite risotto to date! We LOVED this and I can't wait to make it again! I cut the recipe in half and it was enough as a side dish for 4 meals.

Butternut Squash Risotto
~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 (omitted)
~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

1. 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.

2. 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.


That Girl said...

This week makes me sad I'm not a barefoot blogger.

Prudy said...

We loved ours too. It really is incredible. I love the look of your pumpkin apple chili. Brilliant.

madebymel said...

I felt the same way about squash growing up, and I really enjoy it now. Especially in this recipe!

webbie said...

Never a picky eater, no problems with the squash for me as a child or now. The color of yours is amazing. I skipped the saffron...I'm just too cheap!

Debinhawaii said...

I am finally learning to enjoy it too! Your risotto looks great!

Suzie said...

I loved this too - the flavour and the colour were both great. Yours looks lovely.

Rose&Thorn said...

This is so going to be on the menu next week.

briannalee said...

Wow! Your risotto came out so beautiful! Great job!

Esi said...

The color on yours is fantastic. I too, was not a huge fan of any kind of squash when I was young and now I can't get enough of the winter squash.

Cate said...

Wow this combines two of my favorite things (squash and risotto)...I must try it!

Bridget said...

I feel the same way - I hated squash as a kid, when my mom would toss some cinnamon sugar in the center of an acorn squash and roast it. But now I love it, and risotto is one of my favorites ways to eat it.

Katie said...

That looks sooooo good! And the color is just AMAZING! Totally jumps off the plate. (And hopefully into my mouth..mmm....)

Maryanna said...

Oh, yum. You know, I've never had butternut squash before. I must try it! I keep seeing recipes with it in there.