Description
Butternut Squash Risotto with Saffron is a creamy, comforting dish featuring tender roasted butternut squash combined with creamy Arborio rice infused with aromatic saffron. This elegant risotto provides a perfect balance of sweet and savory flavors, ideal as a hearty side or main dish during autumn months.
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
- 6 cups water (or chicken stock)
Risotto
- 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
- 1 cup freshly grated parmesan cheese
Garnish
- 2 teaspoons fresh rosemary (chopped)
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 375℉. Line a baking sheet with parchment paper or aluminum foil and spray it with baking spray to prevent sticking. Gather all ingredients for easy access while cooking.
- Roast Butternut Squash: Toss butternut squash cubes with 2 tablespoons of extra virgin olive oil, seasoned salt, and black pepper. Spread evenly on the prepared baking sheet. Roast in the preheated oven until tender and lightly caramelized, about 35-40 minutes, stirring halfway through for even cooking.
- Prepare Broth: In a pot, combine chicken bouillon cubes and 6 cups of water or chicken stock. Heat and keep warm on low heat to be used for cooking the risotto.
- Sauté Aromatics: In a large skillet or heavy-bottomed pan, heat 2 tablespoons extra virgin olive oil and 2 tablespoons butter over medium heat. Add minced sweet onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Toast Rice: Add Arborio rice to the skillet and stir well to coat the grains with butter and oil. Cook for 2-3 minutes, stirring frequently until the edges of the rice grains become translucent but the center remains opaque.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the liquid has mostly evaporated, which helps develop flavor.
- Add Saffron and Start Adding Broth: Stir in saffron threads along with kosher salt and pepper. Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 25-30 minutes until the rice is creamy and cooked al dente.
- Incorporate Roasted Squash and Finish Risotto: Gently fold the roasted butternut squash into the risotto along with the remaining 2 tablespoons of butter and grated parmesan cheese. Stir carefully to combine and melt the butter and cheese, enhancing creaminess.
- Garnish and Serve: Remove risotto from heat. Sprinkle chopped fresh rosemary on top before serving. Serve immediately while hot and creamy for best texture and flavor.
Notes
- Roasting the butternut squash separately enhances its natural sweetness and adds a rich, caramelized depth to the risotto.
- Saffron adds a subtle floral and earthy aroma that elevates the dish’s flavor profile without overwhelming it.
- Use warm broth when cooking risotto for consistent texture and to promote even cooking of rice.
- This risotto pairs beautifully with roasted chicken or pork dishes for a complete autumn meal.
- Stirring frequently while adding broth helps release the rice’s natural starches, giving the risotto its signature creamy consistency.
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
