Barefoot! Butternut Squash Risotto
Finally, Fall has arrived in Kansas and it looks like it’s going to stick around for a while. The leaves have started to change, apples are being bought by the bushel (by yours truly) and pumpkins are adorning doorsteps.
Yesterday, after a hard day for The Husband and I, we were looking for something warm and comforting for dinner. This week’s Barefoot recipe is courtesy of Rachel of Rachel Likes to Cook. Rachel delivered beautifully in picking this recipe. Dedicated lovers to risotto in the Cat House, we were excited to give it a try. I served it with Cat’s Parmesan Chicken and it was the perfect meal to comfort us. In fact, it was so good The (usually quiet) Husband said, “Wow, this is good… really good” three times!
The only change I made (besides halving the recipe for just The Husband and I) was to swap cinnamon for the saffron, it added just the perfect accent in the risotto to make it a fall favorite from here on out.
Butternut Squash Risotto*
Ina Garten, The Barefoot Contessa
1 butternut squash (about 2 lbs)
2 T olive oil
Salt and pepper
6 c chicken stock
6 T butter
2 oz pancetta, diced
1/2 c minced shallots (I used purple onion)
1 1/2 c Arborio rice
1/2 c dry white wine (I used a Pinot Grigio)
1 t saffron threads (again, I used 1 t cinnamon)
1 c freshly grated Parmesan
Preheat oven to 400 degrees. Peel, seed and dice the butternut squash into 3/4″ pieces. Place on a sheet pan and toss with olive oil, salt and pepper. Roast for 25-30 minutes until tender.
Heat chicken stock over low heat. Keep on low.
In a heavy bottomed pot, melt butter over medium low heat (I generally keep it on the more medium than low side). Saute the onions and pancetta until tender.
Add rice and stir to coat the rice with butter. Usually, I’ll toast the rice for a few minutes like this before I add the wine, I think it helps the rice to absorb more liquid quicker. Add wine and cook for 2 minutes. Add 2 full ladles of chicken stock and the cinnamon, lightly salt and pepper. Stir, stir and stir some more until the liquid has been absorbed by the rice. Add another ladle full of chicken stock and continue stirring until the liquid absorbs… keep repeating until you use all of the chicken stock. This should take about 20 minutes… but make sure you take a taste before turning the heat down… I’ve not done this once and crunchy rice is totally not appealing.
Remove from heat, add parmesan and roasted squash. Serve warm.
In other good news… I’ve been given an award! Christine of Blender’s Galore gave me an I Love You This Much Award! Christine participates in Operation Baking GALS each month and is incredibly sweet and talented blogger and I am honored that she thought of me. Hopefully (fingers crossed) she’ll be baking for The Brother (aka The Hotty) in the next round!
Thanks Christine! I’m passing it along to a couple of my other favorite bloggers that I occasionally stalk… but in a good way!
Andrea of Nummy Kitchen (my partner in Operation Be Hot Again that I have shamefully neglected the last week!)
Brenda of Webbie’s World
Kirsten of Black Lab Baker
Summer of (sexy) Apartment
and Donna of Spatulas, Corkscrews and Suitcases (another OBG blogger!)