Butternut Squash Risotto

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• Ingredients
• vegetable bullion
• unsalted butter
• pancetta
• shallots
• arborio rice
• dry white wine
• saffron threads
• pepper
• 1 butternut squash
• olive oil
• salt
• pepper
• parmesan cheese
• Recipe
• In a small covered saucepan, heat
• 6 cups vegetable bullion
• In a heavy pot, saute on medium-low heat for 10 minutes:
• 6 tbsps unsalted butter (84g)
• ¹/₄ cup pancetta, diced (2 ounces)
• ¹/₂ cup shallots, minced (2 large)
• When the shallots are translucent but not browned, add
• 1¹/₂ cups arborio rice
• Stir to coat the grains with butter, then add
• ¹/₂ cup dry white wine
• Cook for two minutes, then add the bullion and
• 1 tsp saffron threads
• ¹/₂ tsp pepper
• Simmer covered, stirring occasionally, until the bullion is absorbed and the rice is cooked through, but still al dente, about 30 minutes total.
• While the rice is cooking, peel, seed, and cut into 3/4 inch cubes
• 1 butternut squash, 2 pounds
• You should have about 6 cups. Place the squash on a sheet pan and toss with:
• 2 tbsps olive oil (30g)
• ¹/₄ tsp salt, to taste
• ¹/₂ tsp pepper
• Roast for 25 to 30 minutes, tossing once, until very tender. Set aside until the rice is done.
• Off the heat, combine the rice, squash, and:
• 1 cup parmesan cheese (100g), grated
• Mix well and serve.