Description
This Butternut Squash Risotto with Saffron is a creamy, comforting dish featuring tender roasted butternut squash combined with flavorful Arborio rice infused with aromatic saffron threads. Enhanced with parmesan cheese and fresh rosemary, this risotto makes a perfect autumn side dish that pairs beautifully with poultry or pork.
Ingredients
Scale
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 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 Roast Butternut Squash: Preheat your oven to 375℉ (190℃). Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Toss the butternut squash cubes with 2 tablespoons of extra virgin olive oil, seasoned salt, and black pepper. Spread the cubes evenly on the baking sheet and roast them in the oven for about 40-45 minutes or until tender and lightly caramelized, stirring once halfway through.
- Prepare Broth: While the squash roasts, prepare your broth by dissolving the 4 chicken bouillon cubes in 6 cups of hot water (or use chicken stock if preferred). Keep this broth warm on the stovetop at a low simmer throughout the risotto cooking process to maintain the proper temperature.
- Sauté Aromatics: In a large skillet or heavy-bottomed pan, heat 2 tablespoons of extra-virgin olive oil along with 2 tablespoons of butter over medium heat. Add the minced sweet onion and cook gently until soft and translucent, about 3-4 minutes. Then add the minced garlic and sauté for another 1 minute until fragrant.
- Toast Rice: Add the Arborio rice to the pan with the aromatics and stir continuously for about 2 minutes, allowing the rice to toast lightly. This helps develop a nutty flavor and prepares the rice to absorb the flavors of the broth.
- Deglaze with Wine and Add Saffron: Pour in the 1/2 cup of dry white wine and stir until mostly evaporated. Then, add the saffron threads to the warm broth to infuse their flavor and color.
- Cook Risotto: Begin adding the warm saffron-infused broth to the rice one ladle at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 30-35 minutes.
- Finish with Roasted Squash and Parmesan: When the risotto is nearly done, stir in the roasted butternut squash cubes, the remaining 2 tablespoons of butter, and freshly grated parmesan cheese. Adjust seasoning with kosher salt and freshly ground black pepper to taste. Stir well to combine and heat through.
- Garnish and Serve: Serve the risotto hot, garnished with freshly chopped rosemary for a fragrant, herby finish. Pair as a comforting side with your favorite chicken or pork dishes.
Notes
- Use Arborio rice specifically for risotto for ideal creamy texture.
- Saffron is potent—use just a small pinch or threads to avoid overpowering the dish.
- You can substitute chicken stock for the bouillon cubes and water for extra depth of flavor.
- Stirring frequently during risotto cooking helps release rice starch, creating the creamy consistency.
- For a vegetarian version, substitute vegetable broth and omit chicken bouillon cubes.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- 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
