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