Barefoot Bloggers: Butternut Squash Risotto

For this edition of Barefoot Bloggers, Rachel of Rachel Likes to Cook chose Butternut Squash Risotto. I knew right away that I was going to like this one. Butternut squash is one of my favorite vegetables. And even though I had never had risotto before or made it, I love rice in general.

This was a very creamy and delicious dish. I was worried I was either going to over or under cook the arborio rice but it was so easy to do. As long as you watch for the rice to start to look dry then add the stock and stir, its fine. You don't have to stand there constantly stirring like some would have you believe. I didn't and my risotto turned out just fine! Some of the other members said theirs took long than the listed time. Mine came together in 30 minutes no problem.

The buttnernut squash is soooo good roasted. It blended in with the risotto so well. I loved it! Instead of pancetta, I used regular bacon. I also didn't add the saffron that was called for because the cheapest I could find it was about $13 for a small bit at Wal-Mart. My budget is tight enough, I don't need to go adding expensive ingredients to the mix! I'm sure the flavor would have been amazing but it'll have to wait for now.

I loved this recipe and will definitely try it again. It made great leftovers for lunch. I made a few people at work jealous talking about how yummy my lunches were this week!

I'm anxious to try Giada's Butternut Squash and Vanilla Risotto that is in her new book Giada's Kitchen to see how the two dishes compare. I'll have to do it soon!

To see more risotto, check out my fellow Barefoot Bloggers here!

Butternut Squash Risotto

Ingredients

* 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

Directions

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.

Source: Butternut Squash Risotto and Barefoot Contessa Family Style