Barefoot Contessa'S Butternut Squash Risotto Recipe

Name: Barefoot Contessa'S Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (2 pounds); 2 tablespoons olive oil; kosher salt & freshly ground black pepper; 6 cups chicken stock, preferably homemade; 6 tablespoons unsalted butter; 2 ounces pancetta, diced; 1/2 cup minced shallot (2 large); 1 1/2 cups arborio rice (10 ounces); 1/2 cup dry white wine; 1 teaspoon saffron thread; 1 cup freshly grated parmesan cheese

Servings: persons

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

1
Preheat the oven to 400 degrees F.
2
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
3
You should have about 6 cups.
4
Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
5
Roast for 25 to 30 minutes, tossing once, until very tender.
6
Set aside.
7
Meanwhile, heat the chicken stock in a small covered saucepan.
8
Leave it on low heat to simmer.
9
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.
10
Add the rice and stir to coat the grains with butter.
11
Add the wine and cook for 2 minutes.
12
Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
13
Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
14
Continue to add the stock, 2 ladles at a time, stirring every few minutes.
15
Each time, cook until the mixture seems a little dry, then add more stock.
16
Continue until the rice is cooked through, but still al dente, about 30 minutes total.
17
Off the heat, add the roasted squash cubes and Parmesan.
18
Mix well and serve.

1348

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash (2 pounds), 2 tablespoons olive oil, kosher salt & freshly ground black pepper, 6 cups chicken stock, preferably homemade, and more.

Yes, Barefoot Contessa'S Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barefoot Contessa'S Butternut Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions