Ready in 50 minutes
Butternut Squash Risotto
"This recipe was AWESOME! I made it for a large group of people and almost everybody asked for the recipe. The flavors are PERFECT, yet it does take a large amount of patience and fridge space. The recipe definitely exceeds the limit of six people. Maybe six teenage boys who recently went swimming, but anyway, it makes a lot. No real complaints, though. This recipe is definitely a winner."- jayemindus
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 (optional), 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 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.
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LollyFii 3 months agoDelicious! My whole family loves this dish!
jenncasper 4 months agoWow! Amazing flavors....you have to try it!
Diceman2k1 4 months agoI have to say thanks you, i made this this evening. I have never done rissoto and i found this so easy. I had to make a couple of adaptations to the recipe :( sorry, could get pancetta so supplemented with Bacon, and ti used stock cubes rather than home made, no option. but i loved it, i really really did. Its also the first time i have made someone else recipe on Big Oven, all in all, i would say thats a success :) Thanks you :)
jimshim 4 months agoMy wife absolutely loved this recipe. I agree. It is really awesome. Thanks.
skifer 4 months agoThis recipe was fantastic! I have been looking for recipes that include Butternut Squash. I love Risotto. So, the combination was perfect. My entire family loved it and asked if I would make it again. The recipe makes a lot of Risotto as most Risotto recipes do so be prepared for leftover. Thanks for posting the recipe. This one is a keeper.
georgeturcic 7 months ago
jayemindus 1 year agoThis recipe was AWESOME! I made it for a large group of people and almost everybody asked for the recipe. The flavors are PERFECT, yet it does take a large amount of patience and fridge space. The recipe definitely exceeds the limit of six people. Maybe six teenage boys who recently went swimming, but anyway, it makes a lot. No real complaints, though. This recipe is definitely a winner.
We-Nash 2 years agoMuch better method of roasted and adding at end, vs. cooking it in raw with rice. You actually get to taste a bite of squash vs having it all mushed together. We sprinkled cooked pancetta and fresh parmasen on top, and this is a winner! Be sure to not add any salt early on if doing pancetta and parma.
jennq78 2 years agoThe adults LOVED it. Kids, not so much. It was a perfect combination with just a little sweetness from the squash.
TheKevinJohnson 4 years ago[I posted this recipe.]