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Saffron Risotto with Butternut Squash
Serve your Saffron Risotto with Butternut Squash warm and enjoy the rich, flavorful combination!
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 1 cup dry white wine
- 1 small butternut squash, peeled, seeded, and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon saffron threads
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- In a small bowl, steep the saffron threads in a few tablespoons of warm broth. Allow it to infuse for about 10-15 minutes.
- In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the diced butternut squash and sauté until it's slightly tender. Remove half of the squash for later garnish.
- In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
- Add the Arborio rice to the pan and cook for 1-2 minutes, stirring to coat the rice with the butter and onion mixture.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Start adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
- Add the saffron-infused broth and continue stirring until well incorporated.
- Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- Gently fold in the sautéed butternut squash.
- Garnish the saffron risotto with the reserved butternut squash and chopped fresh parsley.
*Recipe on video and text may differ from each other!
How to cook Saffron Risotto with Butternut Squash:
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