Butternut Squash Risotto Review

I use Ina Garten's Butternut Squash Risotto recipe.  I love the flavor and the ease of it.  I also love it because Ina is local!  She lives on Long Island and her ingredients and recipes are as local to me as my own.  This recipe can be found in the Barefoot Contessa Family Style Cookbook.  Make it on a cool fall day.

I love butternut squash.  For me, it is a great food for fall cooking.  Another great fall food is risotto.  It is a comfort food that is warm and creamy.  I bought a squash at a local farm stand and have been waiting for a cool day to cook this recipe.  Today's Sunday dinner was the perfect chance to for me.  I made a boneless port loin and the risotto was a great accompaniment. 

This is an easy recipe, it just takes time. The ingredients are easy to find in the grocery store.  The saffron is expensive, so you can leave it out if you can't afford it or can't find it.  There is a lot of stirring but I found that I could do other tasks while making this.  Regardless, it is worth it, I assure you.  The rice is firm while the squash is soft and the overall texture is creamy.  The pancetta adds a bit of saltiness that is balanced out with the sweetness of the squash.  if you cannot find pancetta you can use bacon however, it will add a smoky flavor that is missing from the pancetta.  It is different.  The wine is detectable yet it adds a great acidity that mellows out the pungent parmigiano reggiano.  This risotto is my favorite risotto recipe and I think that it will become yours. 


Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

 

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.

Here's how: 

Clean the squash and place it on a cutting board

Cut off the stem end and the bottom.  Make sure to create a flat surface on the bottom for peeling.

Peel the squash with a vegetable peeler.  It is pretty easy this way.

Cut the squash in half horizontally.

Cut the top half in half from top to bottom

Cut the top half top to bottom again.

Cut it into long strips

Cut the strips into cubes and place on a cookie sheet

Cut the rounded half in half top to bottom

Remove the seeds

Cut it into strips

Cut across the strips so you end up with 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.



Place it all on a baking sheet with olive oil, salt and pepper. Roast.



Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

Here is the brand I use

Prepare the shallots and pancetta by cutting them into a fine dice. 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.

Pancetta, rice and shallot

Add the rice and stir to coat the grains with butter.

Rice added and coated. Ready for the wine.



Add the wine and cook for 2 minutes.

Local wine.

Wine added.  Cook it down.

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.

Stock added.  Keep stirring.

Keep going until all the stock is added and absorbed.

 Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Squash and cheese added,  ready to serve.

Tips:


I used Pindar Winter White wine.  That is a local, Long Island East End vineyard.  If you have local wines, use them.  It supports the local economy and local farmers. Since the wine is in the dish, it is a great wine to serve with the meal as well.


Find the butternut squash at a local farm stand or grocery store that carries local produce.


Butternut squash lasts a long time.  It may last a few months if stored properly.  Keep it in a cool, dry place (like a root cellar if you have one).  It is a great thing to stock up on if you see a sale or if it is in season at the farm stand.


I buy my Arborio rice in the bulk bins at the grocery store.  If your store has these, they are a great place to get the exact amount you need for this recipe.  I like the prices in these bins.  Since there is no packaging, the bulk bins are good for your wallet and the environment.