Saffron and Butternut Squash Risotto

I know I’ve already shared a Risotto Milanese recipe with you, and in many ways this Saffron and Butternut Squash Risotto is similar. But there are a number of key changes that set it apart, make it worth its own post. The obvious change, the addition of butternut squash, makes this dish even heartier, and even more appropriate for Fall. I also added some leftover shredded chicken to make it even more of a meal in one, but without it the risotto is a great vegetarian main or side. The other big change I made here is to use a mix of the usual arborio rice and barley. The barley adds a chewy texture, while the arborio rice becomes creamy with constant stirring.

 

My husband declared it the best risotto he’d ever eaten, citing the barley as the game changer. Of course, you can use all arborio rice for the usual experience, as well as a naturally gluten free risotto (barley contains gluten). For an even chewier risotto you can also use all barley. I’ve used both pearl and hulled barley in risotto and while pearl barley is supposed to cook faster, I actually prefer hulled. But use whichever you prefer and have available.

Paolo from Disgraces on the Menu gave me a great risotto-making tip: make sure the stock is hot. This will ensure the risotto cooks evenly and quickly. Although recipes usually call for this I got a little lazy with keeping the stock warm and I can tell you it really makes a difference. This recipe was originally inspired from an Ina Garten recipe on Food Network. For another awesome Saffron Risotto with Butternut Squash check out Sandra’s version on Sandra’s Easy Cooking!

4.8 from 4 reviews
Saffron and Butternut Squash Risotto
 
Prep Time
Cook Time
Total Time
 
This risotto is heartier than Risotto Milanese and perfect for Fall. Add shredded chicken for an even heartier meal, or omit it for a vegetarian main.
Author:
Recipe Type: Entree
Yield: 4 to 6 Servings
Ingredients
  • 2 pounds butternut squash (1 large), peeled, seeds removed, and cut into ½-inch dice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 6 cups chicken or vegetable stock
  • 1 teaspoon saffron threads
  • 6 tablespoons unsalted butter
  • 1 cup finely chopped onion or shallot
  • 1 cup Arborio rice
  • 1 cup pearl barley
  • ¾ cup dry white wine
  • 1 cup shredded chicken or turkey breast (optional)
  • ½ cup freshly grated Parmesan
Directions
  1. Preheat oven to 400F.
  2. Place the squash on a pan and toss with the olive oil, salt, and pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  3. Meanwhile, bring the stock to a simmer in a small saucepan. Leave it on low heat.
  4. Soak the saffron in a tablespoon or two of hot stock and allow to infuse.
  5. In a heavy-bottomed pot or Dutch oven, melt 4 tablespoons of the butter and saute the onions on medium-low heat for 10 minutes, until the onions are translucent but not browned.
  6. Add the rice and stir to coat the grains with butter.
  7. Add the wine and cook for 2 minutes.
  8. Add 2 full ladles of stock to the rice plus the saffron, and season with salt and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  9. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until absorbed, then add more stock.
  10. Continue until the rice and barley are cooked through, but still al dente, 30 to 40 minutes total. Add the roasted squash cubes and chicken, if using, and stir to combine.
  11. Remove from the heat and stir in the Parmesan cheese and remaining 2 tablespoons butter. Mix well and serve.
Notes
Vegetarian and kosher dairy (with vegetable stock and no chicken)

 

34 thoughts on “Saffron and Butternut Squash Risotto

  1. Sandra's Easy Cooking

    Omg..when you said you were writing a post for Monday about this I couldn’t believe:)) this looks awesome..pearl barley sound fantastic mixed with rice..I do sometimes use it as an alternative for my risotto, but never together. Have to try it though!
    Thanks for the mention, you are sweetheart!

  2. kitchenriffs

    Particularly nice pictures in this post! Love the idea of barley – goes well with the rice, and sound like a perfect combo with the squash. Really, really tasty sounding recipe. Thanks, and Happy Thanksgiving!

    • Katherine

      Thank you!!! I am so happy you like it. I wasn’t sure how the barley and rice would work together (I read in a few places it can be problematic because of different cooking times) but I thought they played off each other so nicely. I also made a risotto just with barley recently and I have to say I think I like the mix best. Happy Thanksgiving to you as well!!

    • Katherine

      Haha I know! I couldn’t believe when I saw a similar risotto on Sandra’s site the other day, as I was literally writing up this post. Great minds think alike 😉 Thank you Nami! It was creamy with a wonderful texture.

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