Vegetarian Butternut Squash Risotto
Rated 5.0 stars by 1 users
Category
Entree
Servings
4
Cook Time
1 hour
A simple, but timeless vegetarian risotto recipe featuring premium Rumi Saffron. This recipe blends freshly grated Parmesan cheese, dry white wine, sweet butternut squash & al dente rice, flavored with floral saffron threads, to create a creamy, buttery bowl of decadent risotto.
Rumi Spice
Ingredients
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1 butternut squash (about 2 lb)
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2 Tbsp olive oil
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Kosher salt and freshly ground black pepper
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6 cups chicken or vegetable stock
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6 Tbsp unsalted butter
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2 oz. pancetta, diced
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1/2 cup minced shallots (2 large)
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1 1/2 cups arborio rice (10 oz.)
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1/2 cup dry white wine
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1 tsp Rumi Saffron Threads
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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. (You should have about 6 cups).
Place the squash on a sheet pan and toss it with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
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.
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 to the rice plus crushed 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. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
