Saffron Risotto with Butternut Squash

Those of you that know me, know that I am a big fan of rice. I'm sure it has nothing to do with my Cuban heritage where a meal is not a meal unless it has rice in it.

The very first time I had risotto, I was hooked. The combination of its creamy texture and wonderful taste is truly amazing.

Once you know how to make it, and it is a little tricky, there are myriad ways of making it. The recipe below has its beginnings on the "Barefoot Contessa" television program. I have experimented with it and tweaked it to my liking. I hope you enjoy it.

I think I may have this for dinner tonight!

Ingredients
1 butternut squash
2 Tbsp olive oil
salt and freshly ground black pepper

48 oz chicken stock, preferably low sodium

6 tablespoons (3/4 stick) butter
1/2 small red onion, minced
1 clove garlic,minced
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads

1 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into bite sized cubes. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until tender. Set aside.

Heat the chicken stock in a small covered saucepan to a simmer.

In a heavy-bottomed pot, melt the butter and sauté red onions on medium-low heat until the onions are translucent but not browned. Add the garlic and sauté for a minute or so. 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 teaspoon salt, and 1/2 teaspoon 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 or so. Off the heat, fold in the roasted squash cubes and Parmesan cheese. Serve.