Risotto With Butternut Squash, Pancetta, and Jack Cheese
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs butternut squash, peeled and cubed (about 3 1/2 cups)
- cooking spray
- 2 cups chicken broth
- 1 1⁄3 cups water
- 2 tablespoons madeira wine or 2 tablespoons sweet marsala wine
- 1 tablespoon tarragon, fresh and minced
- 4 ounces pancetta, chopped
- 1 cup onion, finely chopped
- 1 teaspoon olive oil
- 2 garlic, cloves. minced
- 3⁄4 cup arborio rice
- 2⁄3 cup monterey jack cheese, cubed (2.5 ounces)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons pine nuts, toasted
Directions
- Preheat oven to 475 degrees.
- Place squash on a cookie sheet coated with cooking spray. Bake 20 minutes, or until tender, turning after 10 minutes.
- Reduce temperature to 325 degrees.
- Combine broth, water, wine, and tarragon in a saucepan. Bring to a simmer and keep warm over low heat.
- Cook pancetta in a Dutch oven over medium-high heat until crisp. Remove pancetta and drain on a paper towel. Discard drippings.
- Add onion and olive oil to Dutch oven and saute 1 minute.
- Add rice to pan and saute another minute.
- 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).
- Place Dutch oven in the oven and bake for 15 minutes.
- 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.
- Sprinkle with with pine nuts.
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