Saffron Risotto with Butternut Squash (Serves 4 to 6)

Name: Saffron Risotto with Butternut Squash (Serves 4 to 6)
Ingredients: 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; 1/2 cup minced shallots (2 large); 1 1/2 cups Arborio rice (10 ounces); 1/2 cup dry white wine; 1 teaspoon saffron threads; 1 cup freshly grated Parmesan cheese

Saffron Risotto with Butternut Squash (Serves 4 to 6) was pinched from <a href="http://www.barefootcontessa.com/recipes.aspx?CookbookID=6" target="_blank">www.barefootcontessa.com.</a>

INGREDIENTS

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1 butternut squash (2 pounds)

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2 tablespoons olive oil

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Kosher salt

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Freshly ground black pepper

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6 cups chicken stock, preferably homemade

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6 tablespoons (3/4 stick) unsalted butter

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2 ounces pancetta, diced

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1/2 cup minced shallots (2 large)

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1 1/2 cups Arborio rice (10 ounces)

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1/2 cup dry white wine

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1 teaspoon saffron threads

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1 cup freshly grated Parmesan cheese

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