Continuing with our fall cooking theme, we made a recipe from the Barefoot Contessa, Ina Garten. You can find the recipe & instructions for the Saffron Risotto with Butternut Squash here.
The recipe starts with roasting the butternut squash: peeling the squash, removing the few seeds, cutting into bite-size pieces, placing on a cooking sheet with some olive oil & baking it in the oven.
Christian was working on the butternut squash, while I prepped the other ingredients. Dicing up two shallots, grating some parmesan cheese & chopping up pancetta.
While the butternut squash was roasting, Christian started to cook the rest of the dish. This is where I am just the photographer & start washing the dishes that we have finished using! Christian tells me when he is about to do something that I should take a picture of. I am a great help…I find the recipes & he does most of the cooking!
In a pot with some (a lot) butter, he added the onion & pancetta.
Then he added the risotto.
The time consuming part begins…adding a ladle of chicken broth (or vegetable, in our case) to the risotto, waiting for it to absorb the liquid & continuing the process until the risotto is cooked.
After the first two ladles of broth, we added some salt, pepper & saffron. We would recommend to not add any additional salt to the recipe. There is plenty of salt in the broth & pancetta! We finally got to use the saffron that we bought in Turkey almost a year ago when we went on our Mediterranean cruise.
By this point, the butternut squash has been properly roasted & can be added to the risotto when it is finished.
Christian took a little break from watching the risotto to enjoy a beer!
The final steps…adding the cheese & squash.
Ready to enjoy. So my verdict was that it was a bit too salty for me but I think if we didn’t add any additional salt to the risotto it would have been okay. Christian said he could really taste the saffron. We both enjoyed how the butternut squash gave each bite a sweet taste.