Recipe from Ina Garten
I made this for guests who stayed in The Nest this weekend, and it was delicious. I used our friends pork sausage instead of the Pancetta, it was delicious.
1 Butternut Squash (about 2 lbs)
2 TB Olive Oil
Salt and freshly ground Black Pepper
6 cups Chicken Stock
6 TB unsalted Butter
2 oz Pancetta, diced
1/2 cup chopped Leeks
1 1/2 cups Arborio Rice
1/2 cup dry White Wine
1 tsp Saffron Threads
1 cup freshly grated Parmesan
Preheat the oven to 400 F. Peel the butternut squash, (so my tip is to pre-bake all hard winter squash for about 10 minutes, allow to cool, then peel, cut and seed). Remove the seeds, and cut into 3/4” cubes. You should have about cups. Place the squash on a sheet pan and toss it with the olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and sauce the pancetta and leeks on medium-low heat until the leeks are cooked but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, plus the saffron, 1 tsp salt, and 1/2 tsp pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.