Description

Butternut Squash Risotto with Saffron is a creamy, comforting autumnal dish featuring tender roasted butternut squash and aromatic saffron threads. This risotto combines the rich flavors of roasted squash, Parmesan cheese, and fresh rosemary, creating a perfect side to accompany chicken or pork dishes. The dish is slow-cooked on the stovetop to develop a luscious texture and complex flavors.

Ingredients

Scale

Roasted 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 cubes chicken bouillon cubes + 6 cups water (or chicken stock)

Risotto Base

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

Finishing

1 cup freshly grated Parmesan cheese
2 teaspoons fresh rosemary, chopped (for garnish)

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Instructions

Preheat and Prepare Squash: Preheat your oven to 375℉. Line a baking sheet with parchment paper or aluminum foil and spray with baking spray. Toss the butternut squash cubes with 2 tablespoons of extra-virgin olive oil, seasoned salt, and black pepper. Spread evenly on the baking sheet.
Roast Squash: Roast the butternut squash in the preheated oven until tender and lightly caramelized, about 25-30 minutes. Remove from the oven and set aside.
Prepare Broth: In a pot, combine 4 chicken bouillon cubes with 6 cups of water and bring to a gentle simmer. Keep the broth warm on low heat throughout the risotto cooking process.
Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons butter with 2 tablespoons extra-virgin olive oil over medium heat. Add the minced onion and sauté until translucent, about 4-5 minutes. Add garlic and cook for an additional 1 minute until fragrant.
Toast Rice: Add the Arborio rice to the skillet and stir, coating the grains with the butter and oil mixture. Cook for about 2-3 minutes until the edges of the rice become translucent.
Deglaze with Wine: Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
Add Saffron and Seasonings: Stir in the saffron threads, kosher salt, and freshly ground black pepper to infuse the risotto with flavor and color.
Cook Risotto with Broth: Begin adding the warm broth a ladleful at a time to the rice, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 25-30 minutes until the rice is creamy and tender but still has a slight bite.
Incorporate Roasted Squash and Butter: Gently fold the roasted butternut squash into the risotto. Stir in the remaining 2 tablespoons butter and freshly grated Parmesan cheese until melted and combined, enhancing the creamy texture and rich flavor.
Garnish and Serve: Remove from heat and garnish with chopped fresh rosemary. Serve immediately for the best texture and flavor.

Notes

This risotto is an ideal cozy side dish for autumn, pairing wonderfully with poultry or pork entrées.
The saffron adds a subtle but luxurious flavor and warm golden hue, making this dish visually appealing and aromatic.
Use good quality chicken stock in place of bouillon cubes for an even more flavorful risotto.
Constant stirring while adding broth is essential for developing the creamy risotto texture.

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