If you love to eat creamy and tasty risotto but can only order it from restaurant because you can’t be bothered with the supposedly long procedure, try this Ina Garten butternut squash risotto recipe.
Ina Garten butternut squash risotto
- 1 2 lbs. butternut squash
- 6 cups chicken stock
- 1 cup Parmesan cheese grated
- 1 ½ cups 10 oz. Arborio rice
- ½ cup 2 large minced shallots
- 2 oz. diced pancetta
- 6 tbsps. 3/4 stick unsalted butter
- 1 tsp. saffron threads
- 2 tbsps. Olive oil
- Ground black pepper
- Kosher salt
The first step of this Ina Garten saffron butternut squash risotto recipe is to preheat your oven to 400º.
Cut the peeled and seeded butternut squash into ¾” cubes, which will result in around 6 cups.
Transfer the squash over a sheet pan, toss with black pepper, salt, and olive oil then roast for about half an hour until it turns tender then set aside.
Warm chicken stock in a saucepan, cover with lid then simmer on low heat.
Melt butter in a Dutch oven or a pot, then sauté with shallots and pancetta over low to medium heat for about 10 minutes, or until the shallots turn quite translucent.
Put the rice in and the saucepan, then stir for a while before adding wine and continue cooking for a couple of minutes.
Put two ladles of stock, pepper, salt, and saffron into the buttered rice.
Simmer and stir for 5-10 minutes to let the stock absorbed.
Add two ladles of stock again then stir for a couple of minutes. Repeat this step again once the mixture turns slightly dry. Continue until the rice has reached al dente and cooked level.
Remove the heat then put in the Parmesan cheese and the roasted squash cubes.
Mix the ingredients well and then serve the dish.
Feel free to copy and follow the recipe above as a main menu or small-serving side dish at dinner night. You can also serve the Ina Garten butternut squash risotto with roasted salmon, turkey, or chicken.