Sharon BrownBefore we dive into the culinary wonder that is Barefoot Contessa’s Butternut Squash Risotto, let’s talk about pairings. This dish is creamy, flavorful, and rich, making it an ideal companion for various sides and beverages.
Consider sautéed greens, like kale or Swiss chard, lightly sautéed with garlic and olive oil; they add a lovely bitterness that balances the sweet notes of the risotto. A simply seasoned roast chicken can also bring a fulfilling element to your meal, with its crisp skin beautifully complementing the creamy texture. Finally, a crusty sourdough or garlic baguette serves as the perfect vehicle for enjoying every last bite of the risotto.
Let me take you on a journey through the comforting embrace of a creamy spoonful of Barefoot Contessa’s Butternut Squash Risotto. Picture this: cool autumn evenings, leaves changing colors, and a cozy kitchen filled with the warmth of simmering broth and the rich scent of squash. This isn’t just food; it’s nostalgia on a plate.
I stumbled upon this recipe one rainy evening when all I wanted was something hearty and satisfying. The allure of risotto is irresistible, and when you add the sweetness of roasted butternut squash, things get even better. Intrigued? Let’s break this down together.
What is Barefoot Contessa Butternut Squash Risotto?
This delightful dish is a creamy risotto made with arborio rice, fresh butternut squash, savory pancetta, and Parmigiano-Reggiano cheese, elevating the classic Italian dish into something extraordinary. The butternut squash lends a beautiful color and subtle sweetness, while the cheese adds richness. Each scoop is a celebration of flavor and texture.
Why This Recipe Works
Let me tell you, several noteworthy elements contribute to the success of this risotto. Here are the four key reasons:
– Balance of Flavors: The sweetness of the squash plays perfectly against the saltiness of the pancetta and the richness of the cheese. This kind of harmony separates a good dish from a great one.
– Creamy Texture: Using arborio rice, which releases starch during cooking, creates a creamy consistency without the need for heavy creams. Every bite feels indulgent.
– Simple Ingredients, Big Flavor: With just a handful of quality ingredients, this dish showcases how simple cooking can yield breathtaking results. Each component enhances the other, creating an orchestra of flavors.
– Ease of Preparation: Let’s face it — risotto sometimes gets a bad rap for being tricky. However, this recipe demystifies the process. With just a little attention, you can create a restaurant-level dish without much fuss.
Ingredients You’ll Need To Make This Dish
Gather these ingredients to begin your culinary adventure:
- 1 medium butternut squash (2 pounds)
- 1/4 cup toasted pine nuts
- 1/2 cup finely chopped shallots (about 2 large)
- 6 tablespoons unsalted butter, divided
- 2 ounces diced pancetta
- 1 1/2 cups arborio rice (10 ounces)
- 2 tablespoons extra virgin olive oil
- Kosher salt & freshly cracked black pepper, to taste
- 6 cups homemade chicken broth
- 1 teaspoon saffron threads
- 1/2 cup crisp dry white wine
- 1/4 teaspoon nutmeg
- 1 cup freshly grated Parmigiano-Reggiano cheese
How To Make This Barefoot Contessa Butternut Squash Risotto Recipe
Now, let’s roll up our sleeves and get cooking. Follow these steps to create your masterpiece.
Step 1: Preparing the Squash
First, preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil, sprinkle salt, and pepper. Place them face down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
Step 2: Toast the Pine Nuts
While the squash roasts, grab a small skillet and toast the pine nuts over medium heat until they are golden brown. Keep an eye on them; they can go from perfect to burnt in seconds. Set them aside when done.
Step 3: Sauté the Shallots and Pancetta
In a heavy-bottomed pot, melt 4 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the diced pancetta and let them sizzle for a few minutes, rendering their fat. Now, toss in the shallots, stirring frequently until they become soft and translucent.
Step 4: Add the Arborio Rice
Next, stir in the arborio rice. Coating the rice in the fat makes all the difference. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
Step 5: Introduce the Wine and Saffron
Pour in the white wine and let it simmer. Stir the mixture continuously as the rice absorbs the liquid. Meanwhile, steep the saffron threads in hot chicken broth, releasing their vibrant color and flavor.
Step 6: Gradually Add the Broth
Once the wine is mostly absorbed, begin adding the warm chicken broth, one ladle at a time. This technique allows the rice to absorb the fluids gradually, creating that creamy texture we all adore. Stir often, waiting for the broth to be absorbed before adding more.
Step 7: Mix in the Nutmeg and Squash
After about 20 minutes, when the rice is al dente, fold in the roasted butternut squash, nutmeg, and the remaining butter. Gently mix everything together until creamy.
Step 8: Finish with Cheese and Pine Nuts
Take the risotto off the heat and stir in the freshly grated Parmigiano-Reggiano cheese. Finish it off with the toasted pine nuts for that delightful crunch.
Tips & Tricks
- Invest in Quality Ingredients: Good cheese and fresh herbs elevate the final flavor significantly. Your dish deserves it!
- Consistent Stirring: Stirring releases the starch from the rice, contributing to creaminess. Don’t slack off!
- Don’t Rush the Broth Process: Adding broth too quickly will lead to uneven cooking. Be patient here.
- Experiment with Herbs: Fresh thyme or sage can add an extra layer of flavor that pairs beautifully.
- Be Mindful of Salt: Since the broth and cheese contain salt, taste before adding more.
Nutrition Information
barefoot contessa butternut squash risotto recipe nutrition facts
How Do You Store The Leftovers?
Leftover risotto can be stored in an airtight container in the fridge for up to three days. For longer storage, consider freezing it. Simply place it in a freezer-safe container, and it can last for up to 3 months. To reheat, add a splash of broth and stir over low heat until warmed through.
What sides would complement Barefoot Contessa Butternut Squash Risotto Recipe?
To enhance your dining experience, consider these excellent pairings:
– Brussels Sprouts with Bacon: Roasting them will create caramelization and a flavor that contrasts beautifully.
– Simple Arugula Salad: Toss arugula with lemon juice, olive oil, and shaved parmesan for a fresh crunch.
– Garlic Breadsticks: These warm and soft breadsticks will complement the creamy risotto perfectly.
What alternatives can you use for the ingredients if they are not present in your kitchen?
Sometimes, cooking requires a little improvisation. Here are some alternatives:
– Butternut Squash: If you can’t find butternut squash, pumpkin or sweet potato can serve as satisfying substitutes, bringing similar sweetness and texture.
– Pancetta: Bacon or prosciutto are great alternatives. They will add a similar salty richness.
– Arborio Rice: Carnaroli or Vialone Nano are excellent substitutes. For a gluten-free option, consider using quinoa, but note the cooking time will vary.
– Parmigiano-Reggiano: Grana Padano or a good aged Gouda can provide a similar depth of flavor.
Barefoot Contessa Butternut Squash Risotto Recipe
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1/4 cup toasted pine nuts
- 1/2 cup finely chopped shallots about 2 large
- 1 medium butternut squash 2 pounds
- 6 tablespoons unsalted butter divided
- 2 ounces diced pancetta
- 1 1/2 cups arborio rice 10 ounces
- 2 tablespoons extra virgin olive oil
- Kosher salt & freshly cracked black pepper to taste
- 6 cups homemade chicken broth
- 1 teaspoon saffron threads
- 1/2 cup crisp dry white wine
- 1/4 teaspoon nutmeg
- 1 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- First, preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil, sprinkle salt, and pepper. Place them face down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
- While the squash roasts, grab a small skillet and toast the pine nuts over medium heat until they are golden brown. Keep an eye on them; they can go from perfect to burnt in seconds. Set them aside when done.
- In a heavy-bottomed pot, melt 4 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the diced pancetta and let them sizzle for a few minutes, rendering their fat. Now, toss in the shallots, stirring frequently until they become soft and translucent.
- Next, stir in the arborio rice. Coating the rice in the fat makes all the difference. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
- Pour in the white wine and let it simmer. Stir the mixture continuously as the rice absorbs the liquid. Meanwhile, steep the saffron threads in hot chicken broth, releasing their vibrant color and flavor.
- Once the wine is mostly absorbed, begin adding the warm chicken broth, one ladle at a time. This technique allows the rice to absorb the fluids gradually, creating that creamy texture we all adore. Stir often, waiting for the broth to be absorbed before adding more.
- After about 20 minutes, when the rice is al dente, fold in the roasted butternut squash, nutmeg, and the remaining butter. Gently mix everything together until creamy.
- Take the risotto off the heat and stir in the freshly grated Parmigiano-Reggiano cheese. Finish it off with the toasted pine nuts for that delightful crunch.
Notes
- Invest in Quality Ingredients: Good cheese and fresh herbs elevate the final flavor significantly. Your dish deserves it!
- Consistent Stirring: Stirring releases the starch from the rice, contributing to creaminess. Don’t slack off!
- Don’t Rush the Broth Process: Adding broth too quickly will lead to uneven cooking. Be patient here.
- Experiment with Herbs: Fresh thyme or sage can add an extra layer of flavor that pairs beautifully.
- Be Mindful of Salt: Since the broth and cheese contain salt, taste before adding more.
Nutrition
Frequently Asked Questions
Conclusion
So there you have it, friends — a delightful journey through Barefoot Contessa’s Butternut Squash Risotto. As you cherish each spoonful, remember that this dish is about more than just flavor; it’s about gathering with loved ones and creating memories around the table. Cooking should be a joy, not a chore. Dive in, embrace the process, and let the flavors transport you. Enjoy the richness of this dish and the satisfaction of creating something beautiful and delicious. Happy cooking!
