Description
Without standing over the stove, make creamy risotto that will melt in your mouth with sweet and salty butternut squash and pancetta flavors.
Ingredients
Scale
- 4 ounces Thinly Sliced Pancetta – diced
- 1 1 ½ – 2 pound Butternut Squash – peeled, halved, seeded and medium dice
- 6 Large Sage Leaves – roughly diced
- 5 TBS Unsalted Butter – divided
- 2 Large Shallots – minced (about ½ Cup)
- 3 Large Cloves of Garlic – minced
- 1 ½ Cups Arborio Rice
- 1 Cup Dry White Wine
- 4 Cups Reduced Sodium Chicken Stock* – warmed on stove or in microwave
- ½ –¾ Cup Parmesan Cheese – freshly grated (depending on taste)
- ¾ tsp Salt (or more to taste – divided)
- Fresh Ground Pepper
Garnish:
- Sage Leaves
Instructions
- Preheat oven to 400 degrees F.
- Place a large skillet over medium heat and add pancetta, cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Add squash to the pancetta drippings in the skillet. Season with ¼ teaspoon of salt and ? teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes*. Add the sage leaves and cook until fragrant, about 1 minute. Remove from heat and transfer the squash and sage to the bowl with the pancetta.
- Meanwhile: Melt 4 tablespoons of the butter in a large saucepan or Dutch oven, with a tight fitting lid, over medium – medium/low heat. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds – 1 minute.
- Add the rice and increase the heat to medium. Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes. Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy in texture. Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
- Cover pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
- Transfer risotto to the stove top and place over low heat. Gently stir in the butternut squash mixture, remaining 1 tablespoon of butter and ½ cup of the parmesan cheese*. Taste and adjust for seasoning. Transfer risotto to serving bowls, and garnish with additional parmesan cheese if desired. Serve and Enjoy!
- Optional Garnish, Crispy Sage Leaves: Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium high heat. Add sage leaves and fry, 3-5 seconds, until crispy. Remove with a fork or slotted spoon to a paper towel lined plate. Sprinkle generously with coarse sea salt. Use as garnish for risotto.
Notes
*Read this recipe all the way through first, there are two components
*You can substitute vegetable stock for chicken stock
*If the pan seems dry when cooking the squash, add a tablespoon of extra virgin olive oil
*Optional: Stir in a tablespoon of wine to the risotto at the end, with the butternut squash and cheese.
*You can prepare the pancetta and squash mixture a day in advance. Cover the bowl and refrigerate overnight. Allow the mixture to sit at room temperature for 30-45 minutes before using.
- Category: Primi
- Cuisine: Italian-Inspired