Saffron Risotto with Butternut Squash

Last week I hadn't been grocery shopping in a few days and I was trying to make something with only what we had already.  Which was rice, squash, garlic, shallots, saffron, thyme and cream cheese.  Amazingly we had everything we needed (with a few subs) for Ina's Saffron Risotto with Butternut Squash. The ingredients I used are listed below, which I thought worked perfect, but click on Ina's recipe if you want to stay true to her.  This was one of my favorite dishes I've made recently.  It was super flavorful, creamy and delicious!  A perfect winter meal.

Saffron Risotto with Butternut Squash

Cream cheese and thyme not pictured

Ingredients

• 1 butternut squash (2 pounds)
• pancetta (optional)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups vegetable stock
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 cup minced shallots (2 large)
• 2 cloves minced garlic
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1/2 cup light cream cheese
• 1/2 cup shredded Italian cheese like parmesan or asiago
• Fresh thyme

Directions

Preheat the oven to 400 degrees.

1). Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Or use store bought cubed squash. 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 very tender. Set aside.

2) Meanwhile, heat the vegetable stock in a small covered saucepan. Leave it on low heat to simmer.

3) In a heavy-bottomed pot melt the butter and sauté some pancetta (if using) and shallots on medium-low heat until the shallots are translucent but not browned.

4.) Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. 

5.) 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 total.

6.) Off the heat, add the roasted squash cubes and cheese. Mix well and serve with fresh thyme sprinkled on top.