Saffron Risotto with Butternut Squash
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
01:15:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 butternut squash (2 pounds)
- 2 tbsps olive oil
- kosher salt
- freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tbsps unsalted butter (3/4 stick)
- 2 pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 tsp saffron threads
- 1 cup freshly grated Parmesan cheese
Directions
Tasting notes: Delicious! The Starscape Pinot brings out the bright saffron flavors and compliments the richness of the roasted butternut. squash
Serena's tips: Use vegetable stock and leave out the pancetta.
Recipe:
- Website link
- Website address: https://barefootcontessa.com/recipes/saffron-risotto-with-butternut-squash
Recipe courtesy of Ina Garten and The Barefoot Contessa. Photo courtesy of Maura McEvoy and The Barefoot Contessa.
