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Saffron Risotto with Butternut Squash
Ingredients
  • Deselect All
  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, preferably homemade
  • 6 tablespoons (¾ stick) unsalted butter
  • 2 ounces pancetta, diced
  • ½ cup minced shallots (2 large)
  • 1 ½ cups Arborio rice (10 ounces)
  • ½ cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan cheese
Steps
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