Butternut Squash Risotto with Pancetta and Jack Cheese
October 14, 2014
Posted By: Shaunescy
WRITTEN BY M T GARDENS COUNTRY MARKET
» 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.