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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 13.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 401.9 mg
  • Total Carbs: 56.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 15.2 g

View full nutritional breakdown of Saffron Risotto with Butternut Squash calories by ingredient
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Saffron Risotto with Butternut Squash

Submitted by: SFSU-GRAD

Introduction

Barefoot Contessa - Yummy! Barefoot Contessa - Yummy!
Number of Servings: 6

Ingredients

    1 butternut squash (2 pounds)
    2 tablespoons olive oil
    Kosher salt and freshly ground black pepper
    2 cups chicken stock, preferably homemade
    2 tablespoons 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. 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.

In pressure cooker, 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. Saute this mixture for one more minute before adding chicken stock, saffron and wine. Bring the liquids to a strong simmer, so that you can see movement in the pot, stir all ingredients once more to make sure the rice is evenly distributed in the liquid, then put the lid on the pressure cooker. Turn up the heat to bring the cooker to pressure. When you hear the reassuring hiss of the pressure cooker (high pressure if your pressure cooker has two settings), set a timer for 7 minutes. Turn off the heat and release the pressure at 7 minutes. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.




Number of Servings: 6

Recipe submitted by SparkPeople user SFSU-GRAD.





TAGS:  Beef/Pork |

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