Creamy Saffron Risotto with Butternut Squash

When it comes to comfort food that feels both indulgent and nourishing, few dishes rival the silky texture and depth of flavor found in a perfectly cooked risotto. This Saffron Risotto with Butternut Squash brings together the earthiness of roasted squash, the richness of Parmesan, and the aromatic elegance of saffron for a dish that's as beautiful as it is satisfying.

Why This Dish Works

• Butternut squash adds natural sweetness and a velvety texture

• Saffron offers a delicate floral aroma and golden color

• Arborio rice provides the creamy base essential to any risotto

• Pancetta (optional) lends a savory, umami depth

• Parmesan rounds out the dish with a nutty, salty finish

While risotto is often viewed as a labor-intensive dish, this version rewards your attention with layers of comforting flavor and a show-stopping presentation ideal for holiday meals, dinner parties, or a quiet evening in.

Ingredients You'll Need

• 1 butternut squash (about 2 pounds), peeled, seeded, and cubed (¾-inch pieces)

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper

• 6 cups chicken stock (preferably homemade or low-sodium)

• 6 tablespoons unsalted butter

• 2 ounces pancetta, diced (optional for vegetarians)

• ½ cup minced shallots (about 2 large)

• 1½ cups Arborio rice (around 10 ounces)

• ½ cup dry white wine

• 1 teaspoon saffron threads

• 1 cup freshly grated Parmesan cheese

Step-by-Step Directions

1. Roast the Squash
   Preheat your oven to 400°F. On a large sheet pan, toss the butternut squash cubes with olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Spread in a single layer and roast for 25–30 minutes, turning once, until tender and caramelized. Set aside.

2. Warm the Stock
   In a small saucepan, heat the chicken stock and keep it on a low simmer this ensures the risotto cooks evenly and absorbs flavor gradually.

3. Start the Risotto Base
   In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add pancetta (if using) and shallots, cooking for about 10 minutes until the shallots are translucent and soft, but not browned.

4. Add the Rice
   Stir in the Arborio rice, coating each grain with the butter mixture. Cook for about 1–2 minutes to lightly toast the rice. Pour in the white wine and stir until mostly absorbed.

5. Infuse with Saffron and Stock
   Add 2 ladles of warm stock to the rice, along with saffron threads, 1 teaspoon salt, and ½ teaspoon pepper. Stir gently and cook until the stock is mostly absorbed about 5–10 minutes.

6. Continue Adding Stock
   Gradually add stock, two ladles at a time, stirring every few minutes. Wait until the liquid is absorbed before adding more. This process should take about 30 minutes, and the rice should be tender but still slightly firm in the center (al dente).

7. Finish and Serve
   Turn off the heat and gently fold in the roasted butternut squash and Parmesan cheese. Taste for seasoning and adjust as needed. Serve warm and creamy.

Pro Tip

For a vegetarian version, skip the pancetta and use vegetable broth. To make it vegan, substitute the butter and cheese with plant-based alternatives and choose a vegan-friendly wine.

Nutrition Note

Butternut squash is rich in vitamin A, potassium, and fiber, while saffron contains antioxidants like crocin and safranal. This dish, though luxurious, offers nutritional benefits when enjoyed in moderation.

Whether you're cooking for guests or just treating yourself, this saffron butternut squash risotto brings elegance and warmth to your table.

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