# Butternut squash risotto (from Food Network)

Video: [Ina Garten's 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network](https://www.youtube.com/watch?v=866-A0C-Y8w) by [Food Network](https://www.youtube.com/@FoodNetwork).
RecipesMD is not affiliated with Food Network. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$5.68 per serving, ~$17.05 for ~3 portions (assumed); saves ~$15.32* per serving (73%) vs ordering out (~$21.00*). * Estimate: predicted from the ingredient list: 4 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario pasta entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 butternut squash
- for drizzling olive oil
- to taste salt
- to taste black pepper
- 6 cups chicken stock
- some pancetta
- 6 tbsp butter
- 1/2 cup (2 large) shallots
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1 tsp saffron
- 1 cup (grated) parmesan cheese

## Steps

1. [0:10](https://www.youtube.com/watch?v=866-A0C-Y8w&t=10s) Peel the butternut squash using a sharp vegetable peeler.
2. [0:41](https://www.youtube.com/watch?v=866-A0C-Y8w&t=41s) Cut the squash in half, remove the seeds from the bottom half, and dice both halves into cubes.
3. [1:44](https://www.youtube.com/watch?v=866-A0C-Y8w&t=104s) Place the diced squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
4. [3:20](https://www.youtube.com/watch?v=866-A0C-Y8w&t=200s) Roast the squash in a preheated oven at 400°F (200°C) for 25 to 30 minutes until tender.
5. [3:29](https://www.youtube.com/watch?v=866-A0C-Y8w&t=209s) In a saucepan, bring the chicken stock to a simmer.
6. [3:45](https://www.youtube.com/watch?v=866-A0C-Y8w&t=225s) Dice the pancetta.
7. [3:53](https://www.youtube.com/watch?v=866-A0C-Y8w&t=233s) Melt the butter in a large pot or Dutch oven, then add the diced pancetta and cook.
8. [4:05](https://www.youtube.com/watch?v=866-A0C-Y8w&t=245s) Add the chopped shallots to the pot and sauté.
9. [4:11](https://www.youtube.com/watch?v=866-A0C-Y8w&t=251s) Add the Arborio rice and stir until all the grains are coated with butter.
10. Pour in the white wine and stir until it is absorbed.
11. Add the warm chicken stock to the rice two ladles at a time, stirring constantly.
12. Stir in the saffron threads.
13. Continue adding stock gradually as it gets absorbed, stirring frequently, for about 25 minutes.
14. Once the rice is cooked, gently fold in the roasted butternut squash.
15. Stir in the grated parmesan cheese until melted and creamy.
16. Serve warm, topped with additional shaved parmesan cheese.

## Equipment

- vegetable peeler
- chef's knife
- baking sheet
- saucepan
- Dutch oven
- wooden spoon
- ladle

## What the video didn't say

- exact amount of pancetta
- exact amount of olive oil, salt, and pepper
- servings
- total cooking time

Source page: https://recipesmd.com/v/food-network-butternut-squash-risotto