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Indulge in the luxurious flavors of this Saffron Risotto with Butternut Squash. Creamy Arborio rice cooked with homemade chicken stock, saffron threads, and Parmesan cheese, then mixed with roasted butternut squash cubes. This dish offers a perfect blend of savory, earthy, and slightly sweet flavors in every bite.
Total time90 min
Ingredients12
Serving size4
Calories485
Oven
Sheet Pan
Small Covered Saucepan
Heavy-Bottomed Pot or Dutch Oven
Spatula
Ladle
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced