Sunday, October 16, 2011

Risotto with Butternut Squash and Pancetta

Ahh, fall.  The perfect time for a delicious risotto.  I really like making risotto and once fall rolls around, this is my go-to recipe.  Yum!

Risotto with Butternut Squash and Pancetta

4 cups chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces
1/2 cup onion, diced
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons Parmesan cheese, grated

Bring broth to boil in medium saucepan.  Reduce heat (simmer) and cover.  Heat oil in large saute pan over medium heat.  Add pancetta and saute until cooked through, about 5 minutes.  Add onion and squash.  Saute for an additional five minutes.  Add rice and saute for 1 minute.  Add wine and adjust heat as needed so that liquid bubbles gently.  Stir until liquid is absorbed.  Add about 2 cups hot broth mixture (I add 2 ladle-fuls).  Stir until liquid is absorbed.  Continue adding hot broth 1 cup at a time (again, I don't get out measuring cups here, just use your ladle) until rice is tender, simmering until liquid is absorbed before each addition and stirring often.  Once you start on rice, this should take about 20 minutes.  

Add butter and Parmesan to risotto.  Season with salt and pepper.  Garnish with additional Parmesan if desired (um, always!).  

Bon Appetit!

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