Ingredients Jump to Instructions ↓

  1. 1 butternut squash (2 pounds)

  2. 2 tablespoons olive oil Kosher salt and freshly ground black pepper

  3. 6 cups chicken stock , preferably homemade

  4. 6 tablespoons (3/4 stick) unsalted butter

  5. 2 ounces pancetta , diced

  6. 1/2 cup minced shallots (2 large)

  7. 1 1/2 cups Arborio rice (10 ounces)

  8. 1/2 cup dry white wine

  9. 1 teaspoon saffron threads

  10. 1 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. 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 cheese . Mix well and serve.


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