This weeks Barefoot Bloggers recipe, Butternut Squash Risotto, was absolutely perfect. I had just bought a squash at the grocery store before I knew the recipe. I had all the other ingredients on hand and had been dying to use the saffron in my cupboard (also purchased for an Ina recipe). This was simple, if time consuming, to put together. The final product was delicious- the flavors went together perfectly. Next time I'll omit the extra kosher salt (unless I have low sodium chicken stock) and include more squash, since that was my favorite part. I seem to say this every week, but seriously, I love Ina- another fabulous recipe!
Butternut Squash Risotto
from Ina Garten
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.
It was really good wasn't it!?! Your risotto looks delicious!ReplyDelete
Wasn't this incredible? I've been enjoying your blog.ReplyDelete
Your risotto looks delicious Anne!ReplyDelete
It was great, and easy to make - what could be better?ReplyDelete
Your risotto looks fabulousReplyDelete
Yours looks great- I love the color!ReplyDelete
It was really good and yours looks great as always!ReplyDelete
It is fab, so go ahead and say it again! It looks lovely.ReplyDelete
Oh! I didn't know you were back from Paris. I'll have to catch up later. Glad you liked the risotto...ReplyDelete
Didn't you love it? I sure did. Ina definitely knows what she is doing (minus a tad bit of butter and oil)ReplyDelete
It looks so creamy and yum! Great job!ReplyDelete
I'm with you - I love Ina as well. Yours looks just scruptious.ReplyDelete
Lovely color. I loved it too.ReplyDelete
Yum, I've been dying to make risotto. This one looks perfect for fall!ReplyDelete
I totally agree with you -- this was knock-it-out-of-the-ballpark good. I can't wait to make this again!ReplyDelete