Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).

Butternut Squash Risotto

Butternut Squash Risotto Categories:
Nb persons: 0
Preparation time:
Total time:

    1 large  Butternut Squash,, (2-3 lbs.)
    2 Tbsp  Olive oil
    1 large can (64 oz.)  chicken
      vegetable stock, alternative
    6 Tbsp  unsalted butter
    3 Oz.  pancetta or bacon, (diced)
    10 Oz.  Arborio rice,, ( substitute with Valencia rice )
    1/2 Cup  white wine
    1/3 Cup  finely diced white onion
    1 Tsp  Saffron
    1 Cup  freshly grated Parmesan cheese
      White pepper to taste


Heat chicken/vegetable stock to a simmer
Preheat oven to 400 degrees F.


1. Peel and seed Butternut squash. Dice to 1/2 inch cubes
2. Toss squash with 2 Tbsp of Olive oil. Lightly season with salt and pepper
3. Spread evenly on sheet pan and bake in oven 25-30 min. until just tender and slightly browned
4. Set aside and cool
5. In a large pot, on medium heat slowly sauté pancetta or bacon to render fat. Remove remaining pancetta/bacon
6. added butter and onions, cook until translucent ( don't let brown)
7. add wine and allow to reduce 50%
8. add Saffron and blend. Allow to cook for 5 min.
9. Add rice and stir allowing to coat and partially cook
10. Add 2 ladles of stock to rice. Slowly stir until liquid is absorbed then repeat until all stock is used or until rice is cooked through ( roughly 25 min. ) Salt and pepper to taste
11. Just prior to serving mix Parmesan cheese and top with roasted Butternut squash

Recipe uploaded with Shop'NCook for iPhone.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact