Luca: Butternut Squash and Saffron Risotto

This recipe was inspired by Ina Garten's Barefoot Contessa. Some of the original ingredients were replaced or excluded to enjoy a vegetarian-friendly recipe. This can be a one-dish meal.

Recipe

Total Time: 45 min

Servings: 6

Ingredients

1 butternut squash, peeled and seeded
2 tbsp extra virgin olive oil
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
3 cups vegetable stock
6 tbsp butter
1/2 white onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine
1 tsp saffron threads
1 cup fresh Parmesan cheese, grated

Steps

1. Preheat the oven to 400 degrees F
2. Cut the squash into small (about 1/2 inch) cubes. Place the squash on a baking pan and toss it with the extra virgin olive oil, 1 tsp salt and 1/2 tsp pepper
3. Roast for 15 minutes, toss and roast again for another 15 minutes. Set aside
4. In the meantime, heat 3 cups of water and stock in a covered pot pan over low heat
5. Heat a Dutch oven over medium heat and add butter and onions. (Add butter and onions at the same time so butter doesn't burn)
6. Cook until they become soft and begin to change color for about 10 minutes
7. Add the rice and stir so that it thoroughly combines with the onions and butter
8. Add the wine and cook for a couple of minutes. Add the saffron, 1 tsp salt and 1/2 tsp pepper
9. Add 2 ladles of the liquid mix (water ad stock), stir and simmer until the stock is absorbed for about 10 minutes
10.

Continue to add the stock 2 ladles at a time until the stock is mostly absorbed. The rice should take about 30 minutes total to be cooked
11. Remove from the heat and add the squash cubes and Parmesan cheese. Combine and serve

Serve with