Butternut Squash Risotto with Pancetta and Jack Cheese

October 14, 2014

Posted By: Shaunescy



» 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)

» Cooking spray

» 2 cups fat-free, low-sodium chicken broth

» 1 1/3 cups water

» 2 tablespoons Madeira wine or sweet Marsala

» 1 tablespoon minced fresh tarragon**

» 4 ounces chopped pancetta » 1 cup finely chopped onion

» 1 teaspoon olive oil

» 2 garlic cloves, minced

» 3/4 cup uncooked Arborio rice or other short-grain rice

» 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese

» 1/2 teaspoon salt

» 1/4 teaspoon freshly ground black pepper

» 2 tablespoons pine nuts, toasted

» Fresh tarragon sprigs (optional)**

** Substitute the tarragon with sage, rosemary, lavender or thyme.


» Preheat oven to 475 degrees.

» Place squash on a nonstick jellyroll pan coated with cooking spray. Bake at 475 degrees for 20 minutes or until tender, turning after 10 minutes.

Serves 6 to 8

» Reduce oven temperature to 325 degrees.

» Combine broth, water, wine and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

» Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan, drain on a paper towel. Discard pan drippings.

» Add onion and oil to pan, saute? 10 minutes or until onion is tender.

» Add garlic, saute? 1 minute.

» Add rice to pan, saute? 1 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; rice will have a liquid consistency similar to stew.)

» Place pan in oven; bake at 325 degrees for 15 minutes.

» Remove from oven. Stir in the squash, pancetta, cheese, salt and pepper.

» Cover with a clean cloth and let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

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