Saffron & Squash Risotto
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
Saffron shines beside sweet roasted butternut squash in this silky risotto that's sure to satisfy.
Serves
6 servings
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
2 Tbsp. unsalted butter 1 cup arborio rice
Freeze Dried Shallots
2 tsp. Freeze Dried Shallots
Minced Garlic
½ tsp. Minced Garlic
Spanish Coupe Saffron
¼ tsp. Spanish Coupe Saffron
Premium French Thyme
¼ tsp. Premium French Thyme
1/2 cup dry white wine
6 cups hot water, divided
2 cups roasted butternut squash, cubed
Saffron Salt
2 tsp. Saffron Salt
1 cup shredded Parmesan
2 Tbsp. créme fraîche or sour cream
Directions
Step 1
Toast rice and spices
Step 2
In a large, straight-sided skillet, melt butter over medium-high heat. Add Arborio rice, Freeze Dried Shallots, Minced Garlic, Spanish Coupe Saffron, and Premium French Thyme. Stir to coat rice and spices in butter and toast for 1 min. or until fragrant and edges of rice appear translucent. Add white wine and stir until mostly evaporated. Add 3 cups hot water and stir to combine.
Step 3
Simmer and stir
Step 4
Bring rice to a boil then reduce heat to a simmer. Simmer and stir occasionally for 10 to 12 min. or until the liquid has mostly evaporated and drawing a wooden spoon through the rice leaves a distinct trail that does not fill in for several seconds. Add Saffron Salt and another 1 cup hot water. Simmer and stir consistently until liquid has mostly evaporated once again. Repeat process with remaining broth until rice is tender with a slight chew and the mixture is flowing thickly. You may not need all of the broth.
Step 5
Finish
Step 6
Stir Parmesan, créme fraîche, and roasted butternut squash into risotto, garnish with chives, and serve immediately. If risotto thickens, add 1 Tbsp. hot water at a time until flowing.
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