The ingredients are as follows:
--- 1 butternut squash (approx 2 lbs)
--- 2 TBSP Olive Oil
--- Kosher salt
--- Freshly ground black pepper
--- 6 cups chicken stock
--- 6 TBSP unsalted butter
--- 2 oz. pancetta
--- 1/2 cup minced shallots
--- 1 1/2 cups Arborio rice
--- 1/2 cup dry white wine
--- 1 tsp saffron threads
--- 1 cup freshly grated Parmesan cheese
I peeled the butternut squash (took much longer than anticipated), removed the seeds and cut it into 3/4 inch cubes. I placed in a large bowl and added 2 TBSP Olive oil, salt and pepper, coated well.
I placed the squash on a baking sheet and baked at 400 degrees (I think...I have a crazy oven with a mind of its own) for 30 min, turning once. Now, remember I said I was leery of the butternut squash, since everyone I talked to said they didn't like it. To make sure it was ok to serve to all :), I had to test a piece. It was fantastic!! Note: next time I will get a bigger butternut squash so I can eat some of the extras.
While the squash was roasting, I heated the store-bought (sorry no homemade for me!!) chicken stock in a covered pan, on low. In my Versatility crock pot pan, I melted 6 TBSP butter, and sauteed the diced pancetta (approx 2 oz) and minced shallots (2 large shallots) for 10 minutes. The rice was added and stirred to coat the rice with the butter/pancetta/shallot mixture.
I added 1/2 cup wine (and a glass for myself) and cooked for 3 minutes. Then added 2 ladles of chicken stock to the rice, with the addition of the $$$$saffron$$$$$, 1 tsp salt and 1/2 tsp pepper. The mixture was stirred and simmered for 10 minutes until the stock was absorbed.
This process was supposed to continue for 30 minutes, adding 2 ladles of stock at a time, stirring every few minutes. Each time cooking until the mixture was a little dry. I never found the mixture to be dry, or even a little dry. So it took much longer than 30 minutes. But eventually, I got the risotto tasting like I thought it should. I then took the risotto off the heat, added the roasted squash and Parmesan cheese.
I cooked the risotto at 9 at night, after dinner. This was pretty much the only time this week I had to cook this! But I am so glad I did, I had myself a small bowl, and it was delicious!
Maddy and I will definitely have it for dinner tonight, maybe Winston too! Thanks Barefoot Bloggers, can't wait for the next one!!
3 comments:
did the roasted butternut squash (not the risotto part) last night, emmitt, adam and i loved it ...coop "i don't like that" without trying it of course...in fact emmitt liked it so much, this mornings poo was reminiscent of gerber stage 2 squash poo many moons ago.
Wow Jenny, Fantastic cooking pics. I especially like the reflection of the squash cubes in the toaster and the falling risotto!
Pre-kids Kurt & I used to make risotto a lot(okay Kurt ate, I made). But like you said, it always took the rice long to absorb and it's a lot of stiring. I'll have to try this because I love butternut squash.
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