- 1 butternut squash (2 lbs)
- 2 tbsp olive oil
- kosher salt
- freshly ground black pepper
- 6 cups chicken stock
- 6 tbsp unsalted butter
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated parmesan cheese
- 2 oz pancetta, diced (optional)
- 1 tsp saffron (optional)
- Preheat oven to 400 degrees
- Peel squash, remove seeds, cut into 3/4 in cubes. Place on sheet pan and toss with olive oil, 1 tsp salt and 1/2 tsp pepper (we like to add sage or thyme on a whim). Roast for 25 – 30 min, tossing once, until tender. Set aside.
- Meanwhile, heat the stock, place on low to simmer.
- In a heavy-bottomed pot or dutch oven, melt the butter and saute the pancetta (optional) and shallots on medium-low heat for 10 minutes, until 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 plus the saffron (if using). Stir and simmer until stock is absorbed (about 5 – 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 and continue stirring. Do this until all the stock has been absorbed (rice should be cooked through but still al dente)
- Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
from Barefoot Contessa: Family Style, by Ina Garten, pg 86