Saffron Risotto with Butternut Squash
Recipe by Erin Silverman from Erin’s Recipes.
- Servings: 6
Source: Umami
Ingredients
- butternut squash
- tablespoons olive oil
- Kosher salt and freshly ground black pepper
- chicken stock, preferably homemade
- tablespoons unsalted butter
- ounces pancetta, diced
- minced shallots
- Arborio rice
- dry white wine
- teaspoon saffron threads
- freshly grated Parmesan cheese