BUTTERNUT SQUASH RISOTTO WITH SAFFRON

Adapted from “Barefoot Contessa: Family Style”

1 butternut squash – 2 lbs
2 T olive oil
Kosher salt and fresh ground pepper
6 cups chicken stock
6 T unsalted butter
2 oz. pancetta diced (TJ’s has this already diced)
½ cup minced shallots
1 ½ cup Arborio rice
½ cup dry white wine
1 cup grated parmesan cheese

Preheat oven to 400 degrees.

Peel squash, scoop out seeds and cut into ¾ inch cubes. Put on a rimmed cookie sheet and toss with the oil, 1 tsp salt and ½ tsp pepper. Roast for 25 – 30 minutes, until tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan and keep it simmering.

In a heavy bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes until shallots are translucent, not browned. Add the rice and stir to coat. Turn up the heat to medium, add wine and cook for 2 minutes. Add 2 ladles of stock to the rice plus the saffron, 1 tsp salt and ½ tsp pepper. NOTE – if you are using stock with salt in it, omit the salt here.) Stir, simmering, until the stock is absorbed, 5 – 10 minutes. If the liquid is not being absorbed in this amount of time, you need a a bit more heat. Add 2 more ladles of stock and continue stirring and simmering until it gets almost dry then add more stock. Cook until the rice is al dente. It should take about 30 minutes total.

Remove from heat, add roasted squash and Parmesan cheese, and mix well. Serve immediately.