I Promise Not To Arborio You With This Recipe! 🙂
This is one of my very favorite recipes! it’s really delicious! Especially because it’s made with saffron. I think there’s a misunderstanding that risotto is a lot of work, but that is absolutely untrue. It just needs a little quality time with with you while it’s simmering on the stove, but that’s the secret ingredient, the love, it’s kitchen therapy. The only super power you’ll need is the ability to stir, and maybe drink wine at the same time. We can do this! Risotto with Saffron, Rosemary and Butternut Squash is over the moon delish! I promise.
The first time I tasted saffron, I was probably around 25. We did not have saffron in our spice shelf when I was a kid! If you’ve never tried it, honestly, it’s very difficult to describe. Saffron is the main seasoning in paella. It’s very subtle, yet, very distinguishable. It really is the featured spice in any dish it’s prepared with. Saffron is perfect in risotto, but also beyond delicious paired with scallops. Since I could almost live on scallops, I’ve had a lot of saffron in my adult life. Anytime I see a dish on a menu that includes saffron, you can pretty much bet that’s the one I’m going to order.
Saffron Is The Star in this Risotto!
Saffron can be fairly expensive. The good thing is that a little goes a long way. We buy ours at Costco, because we are not members of any royal family. It’s a pretty good deal when you get it there. We use a lot of saffron around here too. My husband makes the most amazing shrimp dish that features saffron. I probably won’t be sharing that recipe, because he’s very secretive about it and I don’t even know everything he puts in it! I will, however share my recipe for Risotto with Saffron, Rosemary and Butternut Squash! Here’s how I make it!
Roasted Butternut Squash is Amazing!
The butternut squash adds a sweet component after it’s roasted. When you look for a butternut squash it should be heavy for its size. Sometimes, if you buy one in the store, especially the small ones, they tend to be a little bitter. Get one that’s a least a couple pounds. You’ll use half for this recipe, then you’ll have half for something else (maybe butternut squash soup!) To prepare, cut the ends off, then cut the squash in half at the center, horizontally. This will give you flat surfaces to remove the skin. I just cut it off with a knife.
Then split in half diagonally and remove the seeds, then chop into small cubes, about 1 inch. Put them on a baking sheet, add about 1 tablespoon of olive oil, a teaspoon or so of salt and some fresh ground pepper, then toss with your hands to coat well. Bake at 400° for about 25-30 minutes. You want them to be a little golden and caramelized. Don’t over crowd them on the baking sheet or they will not get a crispy edge.
Naturally Gluten Free, It’s Rice, Rice, Baby!
While the squash is roasting, make the risotto. risotto is not a pasta, it’s an Italian rice, and it’s gluten free. First put 4 cups low sodium vegetable or chicken stock into a small pan on low to simmer. Add the saffron to the warm stock to steep.
Next, finely chop 1 large shallot, the more, the merrier for me, so add at least that much. Then finely chop/mince rosemary, enough for about 1/2 teaspoon. Rosemary is a strong flavor, so we only want a little hint of that, the star is the saffron. Into a medium pot, melt 3 tablespoons butter. Add the shallot and let it cook for a few minutes, until starting to brown, but don’t burn the butter. Then add the rice and toss to coat. Let it soak up the butter for a minute, then add the wine! I like this with chardonnay, but I like everything with chardonnay. Just use a nice white wine you like, then you can drink the leftovers!
After a few minutes of cooking, add a big pinch of salt and add a ladle full of the warm vegetable or chicken stock and the rosemary. Let it cook slowly on a very low flame. Continue to stir gentle until the liquid has absorbed and then do the same again, until all the stock is incorporated. Taste and adjust seasoning, add salt or pepper if needed. Turn off the heat and add the roasted squash and the parmesan cheese, mix in well.
You’re going to love it!
Risotto with Saffron, Rosemary and Butternut Squash
Ingredients
- 1 medium size butternut squash, peeled and cubed into 1 inch pieces
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon finely chopped rosemary
- 3 cups vegetable or chicken stock
- 3/4 teaspoon saffron
- 1 large shallot, minced
- 1/2 cup white wine
- 1 1/2 cups arborio rice
- 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
- salt/pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Line a large baking pan (maybe two) with parchment or aluminum foil.
- Add the cubed squash to the pans, do not overcrowd the pans or they will steam rather than roast.
- Add 1 tablespoon olive oil, salt and pepper and toss to coat.
- Bake for 25-30 minutes until browned and cooked through.
- While the squash is roasting, make the risotto.
For the Risotto
- First put 4 cups low sodium vegetable or chicken stock into a small pan on low to simmer.
- Add the saffron to the warm stock to steep.
- Into a medium pot, on medium to low, melt 3 tablespoons butter.
- Add the shallot and let it cook for a few minutes, until starting to brown, careful not to burn the butter.
- Add the rice and toss to coat.
- Let it soak up the butter for a minute, then add the wine
- Turn flame to low.
- After a few minutes of cooking, add a big pinch of salt and add a ladle full of the warm vegetable or chicken stock and the rosemary.
- Let it cook slowly on a very low flame.
- Continue to stir gently until the liquid has absorbed and then repeat the same again, until all the stock is incorporated. (About 20 minutes)
- Taste and adjust seasoning, add salt or pepper if needed.
- Turn off the heat and add the roasted squash and the Parmesan cheese, mix in well.
- Serve topped with freshly grated Parmesan cheese on top
Karen Harris https://www.bittersaltysoursweet.com
