Description
This Butternut Squash Risotto with Saffron is a creamy and comforting autumn dish featuring tender roasted butternut squash and the subtle, savory essence of saffron. Perfect as a side dish alongside chicken or pork, it combines roasted squash, Arborio rice, white wine, and parmesan cheese for a rich and flavorful meal.
Ingredients
Scale
Roasted Butternut Squash
- 2 pounds butternut squash, cut into small 1/2″ cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
Broth
- 4 cubes chicken bouillon cubes
- 6 cups water (or chicken stock)
Risotto
- 4 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sweet onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads (6-10 threads)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup freshly grated parmesan cheese
Garnish
- 2 teaspoons fresh rosemary, chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375℉ (190℃). Line a baking sheet with parchment paper or aluminum foil and lightly spray it with baking spray to prevent sticking.
- Roast Butternut Squash: Toss the butternut squash cubes in 2 tablespoons of extra virgin olive oil, seasoned salt, and freshly ground black pepper. Spread them out evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and golden, stirring halfway through for even cooking.
- Prepare Broth: While the squash roasts, dissolve the 4 chicken bouillon cubes into 6 cups of hot water to create your broth, or simply use prepared chicken stock. Keep the broth warm on the stove over low heat.
- Sauté Aromatics: In a large pan or skillet, heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the minced sweet onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Toast Arborio Rice: Add the Arborio rice to the pan with the aromatics and stir to coat the rice grains with the butter and oil. Cook for 2-3 minutes until the edges become translucent and the rice is lightly toasted.
- Deglaze with White Wine: Pour in the 1/2 cup dry white wine and gently cook, stirring frequently, until the wine has mostly evaporated and absorbed into the rice.
- Add Saffron and Seasoning: Stir in the saffron threads, kosher salt, and freshly ground black pepper to infuse the rice with flavor and color.
- Cook Risotto by Adding Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently after each addition. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 25-30 minutes until the rice is creamy and cooked to al dente texture.
- Incorporate Roasted Butternut Squash: Gently fold in the roasted butternut squash cubes and the remaining 2 tablespoons of butter into the risotto. Stir carefully to combine, heating everything through without breaking up the squash too much.
- Add Parmesan Cheese: Remove the risotto from heat and stir in the freshly grated parmesan cheese until it melts and fully integrates, creating a rich and creamy finish.
- Serve and Garnish: Spoon the risotto into serving bowls or plates. Garnish with the chopped fresh rosemary for an aromatic touch. Serve warm as a comforting autumn side dish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the parmesan or use a vegetarian-friendly cheese alternative.
- Use fresh saffron threads for best flavor and color; if unavailable, a pinch of turmeric can be a mild substitute but will alter taste.
- Stirring the risotto frequently helps release the rice’s starch, creating the creamy texture signature to risotto.
- Pair this dish with roast chicken, pork chops, or a fresh green salad for a balanced meal.
- Make sure not to rush the broth absorption step—it’s key to perfect risotto texture.
Nutrition
- Serving Size: 1 serving
- Calories: 491
- Sugar: 4 g
- Sodium: 1101 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 35 mg
