Risotto With Butternut Squash, Pancetta, and Jack Cheese

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READY IN: 1hr 10mins
Recipe by Barbell Bunny

Delicious comfort food from Cooking Light. Wine Pairing: Clos du Val Chardonnay 2001 ($21) This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees.
  2. Place squash on a cookie sheet coated with cooking spray. Bake 20 minutes, or until tender, turning after 10 minutes.
  3. Reduce temperature to 325 degrees.
  4. Combine broth, water, wine, and tarragon in a saucepan. Bring to a simmer and keep warm over low heat.
  5. Cook pancetta in a Dutch oven over medium-high heat until crisp. Remove pancetta and drain on a paper towel. Discard drippings.
  6. Add onion and olive oil to Dutch oven and saute 1 minute.
  7. Add rice to pan and saute another minute.
  8. Stir in broth mixture. Bring to a boil over medium heat. Reduce heat and simmer over low heat, uncovered, for 10 minutes. (Do not stir; the rice will have a liquidesque consistency, like stew).
  9. Place Dutch oven in the oven and bake for 15 minutes.
  10. Remove and stir in the butternut squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth.; let stand 10 minutes so the rice continues to cook.
  11. Sprinkle with with pine nuts.

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