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Butternut Squash Risotto with Pancetta and Jack Cheese

Serves 4


1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups Organic Vegetable Broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped Pancetta by Beretta
1 cup finely chopped onion
1 teaspoon DeCarlo Extra Virgin Olive Oil
2 garlic cloves, minced
3/4 cup uncooked Arborio Rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon Sale di Cervia Sea Salt
1/4 teaspoon freshly ground black Tellicherry Peppercorns
2 tablespoons Pine Nuts, toasted
Fresh tarragon sprigs (optional)

Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
Reduce oven temperature to 325°.
Combine Organic Vegetable Broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
Cook diced 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 De Carlo Olive Oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add Arborio Rice to pan; sauté 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° for 15 minutes. Remove from oven. Stir in the squash, Pancetta, cheese, Trapani Sea Salt and ground Tellicherry Pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with Pine Nuts. Garnish with tarragon sprigs, if desired.

Recipe adapted from and photo courtesy of www.cooking Light

Products suggested for this recipe:

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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DeCarlo DOP Extra Virgin Olive Oil
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
From $19.65


More Details