Creamy Butternut Squash Risotto with Pancetta and Parmesan
This Creamy Butternut Squash Risotto is a warm and comforting dish that's perfect for any special lunch or dinner. Inspired by a beloved recipe from the Barefoot Contessa, this risotto features roasted butternut squash blended with rich Parmesan cheese and savory pancetta, creating a delightful balance of flavors. The saffron adds a luxurious touch, while the creamy texture of the risotto makes it irresistible. Ideal for a cozy weekend meal, this dish is sure to impress family and friends alike.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butternut Squash
1 (Peeled, seeded, and cut into 3/4-inch cubes)
Olive Oil
2 tablespoons (For roasting the squash)
Kosher Salt
1 teaspoon + to taste (For seasoning)
Black Pepper
1/2 teaspoon + to taste (Freshly ground for seasoning)
Chicken Stock
6 cups (Preferably homemade and kept warm)
Unsalted Butter
6 tablespoons (For sautéing)
Pancetta
2 ounces (Diced)
Shallots
1/2 cup (Minced (about 2 large shallots))
Arborio Rice
1 1/2 cups (Dry)
Dry White Wine
1/2 cup (For deglazing the rice)
Saffron Threads
1 teaspoon (For flavor and color)
Parmesan Cheese
1 cup (Freshly grated, for mixing and garnish)
Instructions
1
Preheat the oven to 400 degrees F (204 degrees C).
2
Peel the butternut squash, remove the seeds, and cut it into approximately 3/4-inch cubes. You should have around 6 cups of chopped squash.
3
On a baking sheet, toss the cubed squash with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper until evenly coated.
4
Roast the squash in the preheated oven for 25 to 30 minutes, tossing once halfway through, until it's very tender. Once done, set aside.
5
While the squash is roasting, heat 6 cups of chicken stock in a small saucepan over low heat to keep it warm.
6
In a heavy-bottomed pot or Dutch oven, melt 6 tablespoons of unsalted butter over medium-low heat. Add diced pancetta and minced shallots, sautéing for about 10 minutes until the shallots become translucent but not browned.
7
Add 1 1/2 cups of arborio rice to the pot, stirring to coat the grains with the butter mixture. Then pour in 1/2 cup of dry white wine, cooking for about 2 minutes until most of the liquid is absorbed.
8
Begin adding the warm chicken stock to the rice, two ladles at a time, along with 1 teaspoon of saffron, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir well and simmer, allowing the rice to absorb the stock. This process should take about 5 to 10 minutes.
9
Continue adding stock in increments of two ladles, stirring every few minutes. Each addition should be absorbed before adding more. This should take approximately 30 minutes in total, and the rice should be cooked al dente.
10
Once the rice is cooked through, remove the pot from heat and fold in the roasted butternut squash cubes and 1 cup of freshly grated Parmesan cheese. Stir until well combined and creamy.
11
Serve immediately, garnished with extra Parmesan if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The dish is a Creamy Butternut Squash Risotto with Pancetta and Parmesan, a comforting Italian-inspired meal.
What type of rice is used for this risotto?
The recipe requires 1 1/2 cups of arborio rice, which is essential for achieving a creamy texture.
How should the butternut squash be prepared for roasting?
The squash should be peeled, seeded, and cut into approximately 3/4-inch cubes, yielding about 6 cups.
What is the oven temperature for roasting the squash?
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) for roasting the squash.
How long does the butternut squash need to roast?
The squash should roast for 25 to 30 minutes until it is very tender.
What seasoning is used for the squash while roasting?
Toss the cubed squash with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
Should the chicken stock be added cold or warm?
The 6 cups of chicken stock should be heated in a small saucepan over low heat to keep it warm before adding it to the rice.
What is the purpose of pancetta in this recipe?
Pancetta provides a savory depth of flavor; 2 ounces of diced pancetta are sautéed with shallots at the start.
How much butter is required for the risotto base?
The recipe uses 6 tablespoons of unsalted butter to sauté the aromatics and coat the rice.
What aromatics are sautéed with the pancetta?
Half a cup of minced shallots (about 2 large shallots) is sautéed with the pancetta for about 10 minutes.
Can I use any white wine for deglazing?
The recipe recommends 1/2 cup of dry white wine to deglaze the rice after it has been coated in butter.
How much saffron is used in this dish?
The recipe calls for 1 teaspoon of saffron threads to add a luxurious flavor and golden color.
What is the technique for adding stock to the risotto?
Add the warm stock two ladles at a time, stirring well and allowing each addition to be absorbed before adding more.
How long does the total rice cooking process take?
The process of adding stock and stirring should take approximately 30 minutes in total.
What is the ideal texture for the cooked risotto rice?
The rice should be cooked until it is al dente, meaning firm to the bite but creamy overall.
When is the roasted squash added to the risotto?
Fold in the roasted butternut squash cubes once the rice is fully cooked and the pot has been removed from the heat.
How much Parmesan cheese is needed?
The recipe uses 1 cup of freshly grated Parmesan cheese, plus extra for garnishing.
Is this recipe vegetarian-friendly?
While the original contains pancetta and chicken stock, it can be adapted by omitting the pancetta and using vegetable stock.
What inspired this particular recipe version?
This dish is inspired by a beloved recipe from the Barefoot Contessa.
What kind of cookware is recommended?
A heavy-bottomed pot or a Dutch oven is recommended for even heat distribution during the slow cooking process.
How many ingredients are in this recipe?
There are a total of 12 main ingredients used in this recipe.
Should the squash be tossed during roasting?
Yes, you should toss the squash once halfway through the 25 to 30-minute roasting time.
What type of salt is recommended?
Kosher salt is recommended for both roasting the squash and seasoning the rice.
When do you add the saffron?
Saffron is added along with the first two ladles of warm chicken stock, salt, and pepper.
Can I use pre-grated Parmesan?
Freshly grated Parmesan is recommended as it melts better into the risotto for a creamier texture.
How long should you cook the wine with the rice?
Cook the wine for about 2 minutes until most of the liquid has been absorbed by the rice grains.
What is the recommended garnish?
The dish should be served immediately, garnished with extra freshly grated Parmesan cheese.
What makes this risotto 'creamy'?
The combination of the starch from the Arborio rice, the slow addition of stock, butter, and the final folding in of Parmesan cheese creates the creaminess.
Is the squash mashed before adding it?
No, the roasted cubes are folded in whole, though their tenderness allows some to break down and enrich the sauce.
What heat setting is used for the shallots?
The shallots and pancetta should be sautéed over medium-low heat to ensure they soften without browning.