08 November 2011

Butternut Squash + Saffron Risotto

We went over to our friends house for dinner a few weeks ago and had the most delicious dinner ever! I had no clue that these two were so gourmet! Alece was busy whipping up a wonderful butternut squash and saffron risotto (who I got this idea from) and Tim acted like it was no big deal to roast a whole lemon-herb chicken! Doug and I have to step it up when we have them over to our house for dinner. I'm already starting to think of menu options! Anyway, the risotto was so great that I had to recreate it a few nights later. I can't believe this was my first time making risotto ~ I'm in love.

Butternut Squash and Saffron Risotto
(Adapted from Ina Garten)
Yield: 4-6 Servings

1 (2 lbs.) Butternut Squash
2 Tbsp. Olive Oil
Salt and Pepper, to taste
6 C. Chicken stock
5 Tbsp. Unsalted Butter
2 Large Shallots, minced
1 1/2 C. Arborio Rice
1/2 C. Dry White Wine
1 tsp. Saffron Threads
1/2 C. Parmesan Cheese, freshly grated

Preheat the oven to 400F degrees. Peel the butternut squash, remove the seeds and cut into 3/4-inch cubes (about 6 cups). Place the squash on a baking sheet; toss with olive oil, salt and pepper. Roast for 20-30 minutes, tossing once during cook time, until very tender. Set aside. Meanwhile, heat the chicken stock in a saucepan. Leave it on low heat to simmer. In a Dutch oven, melt the butter and sauté the shallots on medium-low heat for 10 minutes. 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 tsp. salt and 1/2 tsp. pepper. Stir, and simmer until stock is absorbed (5-10 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). Remove from heat and add roasted squash cubes and Parmesan cheese. Gently mix and serve immediately.

1 comment:

  1. Wow! That looks delicious!!! I'll have to try that sometime.