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Butternut Squash Saffron Risotto with Pancetta

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Butternut Squash Saffron Risotto with Pancetta (Risotto Milanese)

This dish is based off of the classic Saffron Risotto most people call Risotto Milanese. It is a beautiful yellow colour with simple threads of Saffron. It almost looks like a mac and cheese version, but don’t be fooled! This is so decadent, rich and savory.

What You’ll Need:

  • 4-6 cups of Organic Stock
  • 1/2 cup of dry white wine
  • Arborio Rice, product of Italy
  • 1 Butternut Squash
  • Tsp Saffron
  • Few tbsp of Butter
  • Olive Oil
  • Sea Salt & Cracked Pepper
  • 1 & 1/2 Onions and 1 Shallots

Method:

1. Roast your butternut squash! Cube your butternut squash, toss in olive oil, salt & pepper and roast on a baking sheet in the oven at 350F for 45 mins or until golden in colour not caramelized. Set aside.

2. Warm your stock in a small pot. Keep on Simmer.

3. In a deep fry pan, melt butter and olive oil. Add your diced onion until soft. about 5-8 mins on medium heat. Stiring often. Add in your pancetta and cook.

4. Toast your arborio rice for 3 mins. add in more butter if you’d like. Stiring often.

5. Add in your white wine until absorbed. Stiring often.

6. Add in two cups of stock, one at a time. Stiring often. until absorbed.

7. Add a tsp of saffron and salt and pepper.

8. Add the remainder of your stock, cup by cup, until absorbed, stiring often. and cook for 20-25 mins until your risotto is tender.

Feedback

2
  • Steph

    Wow, this looks delicious! The colours and flavours are perfect for an Autumn or Winter evening ^_^

  • Julie

    Agreed Steph! I will be trying this out next week.

    Thanks Sarah!

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