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.

13 comments:

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

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

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

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  4. 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!

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

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

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

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

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  9. 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.

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

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  11. 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.

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

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

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