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Pasta, Rice & Grains

Butternut Squash Risotto with Pancetta and Jack Cheese

Difficulty:Easy
Prep Time: Minutes
Serves:4
Cook Time:1 Hours

Ingredients

  • ■   butternut squash
  • ■   Cooking spray
  • ■   chicken broth
  • ■   water
  • ■   Madeira wine or sweet Marsala
  • ■   minced fresh tarragon
  • ■   pancetta
  • ■   chopped onion
  • ■   olive oil
  • ■   4 oz garlic cloves, minced
  • ■   16 oz (1 lb) Arborio rice
  • ■   Monterey Jack cheese
  • ■   salt
  • ■   4 oz black pepper
  • ■   4 oz pine nuts
  • ■   tarragon sprigs
  • ■   butternut squash
  • ■   Cooking spray
  • ■   Organic Vegetable Broth
  • ■   water
  • ■   Madeira wine or sweet Marsala
  • ■   fresh tarragon
  • ■   Pancetta by Beretta
  • ■   onion
  • ■   DeCarlo Extra Virgin Olive Oil
  • ■   4 oz garlic cloves
  • ■   16 oz (1 lb) uncooked Arborio Rice
  • ■   Monterey Jack cheese
  • ■   Sale di Cervia Sea Salt
  • ■   ground black Tellicherry Peppercorns
  • ■   4 oz Pine Nuts
  • ■   tarragon sprigs

Description

Ingredients 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, less-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) 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 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; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add 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, salt, and 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 from Cooking Light

  • 1. Preheat oven to 475°
  • 2. Preheat oven to 475°.
  • 3. Place squash on a nonstick jelly-roll pan coated with cooking spray
  • 4. Place squash on a nonstick jelly-roll pan coated with cooking spray.
  • 5. Bake at 475° for 20 minutes or until tender, turning after 10 minutes
  • 6. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
  • 7. Reduce oven temperature to 325°
  • 8. Reduce oven temperature to 325°.
  • 9. Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer
  • 10. Combine Organic Vegetable Broth, water, wine, and tarragon in a saucepan; bring to a simmer.
  • 11. Keep warm over low heat
  • 12. Keep warm over low heat.
  • 13. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp
  • 14. Cook diced Pancetta in a large ovenproof Dutch oven over medium-high heat until crisp.
  • 15. Remove pancetta from pan; drain on a paper towel
  • 16. Remove Pancetta from pan; drain on a paper towel.
  • 17. Discard pan drippings
  • 18. Discard pan drippings.
  • 19. Add onion and oil to pan; sauté 10 minutes or until onion is tender
  • 20. Add onion and De Carlo Olive Oil to pan; sauté 10 minutes or until onion is tender.
  • 21. Add garlic; sauté 1 minute
  • 22. Add garlic; sauté 1 minute.
  • 23. Add rice to pan; sauté 1 minute
  • 24. Add Arborio Rice to pan; sauté 1 minute.
  • 25. Stir in broth mixture; bring to a boil over medium heat
  • 26. Stir in Broth mixture; bring to a boil over medium heat.
  • 27. Reduce heat, and simmer over low heat, uncovered, for 10 minutes
  • 28. Reduce heat, and simmer over low heat, uncovered, for 10 minutes.
  • 29. (Do not stir; rice will have a liquid consistency similar to stew) Place pan in oven; bake at 325° for 15 minutes
  • 30. (Do not stir; rice will have a liquid consistency similar to stew.)
  • 31. Remove from oven
  • 32. Place pan in oven; bake at 325° for 15 minutes.
  • 33. Stir in the squash, pancetta, cheese, salt, and pepper
  • 34. Remove from oven.
  • 35. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook)
  • 36. Stir in the squash, Pancetta, cheese, Trapani Sea Salt and ground Tellicherry Pepper.
  • 37. Sprinkle with pine nuts
  • 38. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook).
  • 39. Garnish with tarragon sprigs, if desired
  • 40. Sprinkle with Pine Nuts.
  • 41. Garnish with tarragon sprigs, if desired.
  • 42. Recipe adapted from and photo courtesy of www.cooking Light

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