Ingredients

The following ingredients have 4 Servings
  • 1 medium-large butternut squash
  • peeled and cut into 1-inch dice
  • EVOO Extra Virgin Olive Oil
  • for drizzling plus 2 tablespoons
  • Salt and pepper
  • Freshly grated nutmeg
  • Honey
  • for drizzling
  • 1 quart chicken stock
  • 1 generous pinch saffron threads
  • 1/4 pound slab bacon or pancetta
  • diced
  • 1 small yellow onion
  • finely chopped
  • 2 to 3 cloves garlic
  • very finely chopped
  • 1 1/2 cups carnaroli or Arborio rice
  • 1/2 cup dry white wine
  • 3 tablespoons butter
  • 1/2 to 3/4 cup grated Parmigiano-Reggiano
  • a couple of handfuls

Instruction

  • Preheat oven to 400F
  • Place squash on baking sheet and dress with EVOO, salt, pepper, nutmeg and a drizzle of honey
  • Toss to combine then arrange in a single layer and roast to tender, 20 minutes
  • Remove half the squash to food processor and puree with a little water or stock
  • Heat stock with saffron and 2 cups water in a saucepot
  • Keep warm over medium-low heat
  • In a medium pot with rounded edges at bottom, heat 2 tablespoons EVOO over medium-high heat
  • Add bacon or pancetta and render to lightly crisp, 2-3 minutes
  • Add onions and garlic and stir to soften, 2-3 minutes more
  • Add rice and season with salt and pepper; toast 2 minutes, then stir in wine and let evaporate
  • Add a few ladles of stock at a time stirring rapidly with each addition to build starchy, creamy quality
  • Rice will take 18 minutes from first addition of liquid to cook to al dente
  • Stir in squash puree and melt in butter
  • Add grated cheese and taste risotto for seasoning
  • Serve in shallow bowls garnished with reserved diced, roasted squash