Recipe submitted by Crystal

 

 

This is an AWESOME recipe.  It seems like it's a bit complicated but really it's quite easy.  
Thought I'd add to the site!

 

 

Ingredients:

 

1 butternut squash (2lb)
2 T olive oil
salt
black pepper
6 c chicken stock (I just use those chicken bouillon cubes and I don't like mine too salty so 6 cubes of those would be pretty strong for me.  I like bland food though.  I usually just use 4-5 cubes)
6 T unsalted butter (3/4 stick)
2 oz pancetta diced
1/2 c minced shallots (2large) you could use onions I suppose but shallots are more mild
1 1/2 c Arborio rice (10 oz)
1/2 c dry white wine (I use whatever I have for white wine)
1 t saffron threads (you don't need the super $$$ kind to make this)
1 c fresh grated Parmesan cheese

 

Preparation:

 

Preheat oven to 400 degrees

Peel butternut squash, remove seeds and cut into cubes.  You should have about 6 cups.

Place squash on baking sheet and toss it with the olive oil.

Sprinkle salt and pepper for taste.

Roast for 25-30 minutes, tossing once until very tender.

Set aside.

Heat chicken stock in small covered pan.

Leave on low heat to simmer.

In heavy bottomed pot or dutch oven (I just use a deep Calphlon pan), melt butter and saute the pancetta and shallots on medium-low heat for 10 minutes.

Shallots should be translucent but not brown.

Add rice and stir to coat the grains with butter.

Add wine and cook for 2 mins.

(I tend to stir frequently so it doesn't brown)

Add 2 ladels of stock to the rice plus the saffron (don't forget the saffron, it needs to melt in.  I've forgotten it and had to add it later which didn't mix as well)

Stir and simmer until stock is absorbed (you may not use it all)

Keep adding stock and stirring every few minutes.

When it starts to dry out add more stock. 

Keep doing this until rice is cooked through but still al dente (about 30 mins)

Take off the heat and add in butternut squash.

Sprinkle with Parmesan cheese.

Mix well and serve.

Serves 4-6