Butternut Squash And Pancetta Risotto Recipe

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Servings: 6

Ingredients

Cost per serving $1.94 view details
  • 4 clv garlic, roasted
  • 4 Tbsp. unsalted butter, room temperature (60 mL)
  • 1 tsp finely minced chervil (5 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL)
  • 1/2 tsp finely minced marjoram (2 mL)
  • 1 pch grnd cinnamon
  • 1 pch grnd ginger Butternut Squash
  • 2 Tbsp. unsalted butter (30 mL)
  • 1 lb squash, cut into 3/4-inch (6 mm) cubes (500 g)
  • 1 tsp kosher salt (5 mL)
  • 1 Tbsp. brown sugar (15 mL) Risotto
  • 5 c. chicken stock, recipe follows (1.25 L)
  • 1 Tbsp. extra virgin olive oil (15 mL)
  • 1/4 lb pancetta, small dice (125 g)
  • 1/2 c. chopped shallots (125 mL)
  • 1 c. arborio rice (250 mL)
  • 2 tsp finely minced fresh sage (10 mL)
  • 1 tsp finely minced fresh thyme (5 mL)
  • 1/2 c. white wine (75 mL)

Directions

  1. In a bowl, crush the roasted garlic with a spoon.
  2. Fold in the butter, chervil, marjoram, grnd cinnamon and ginger and chill.
  3. Butternut Squash:In a large skillet heat the butter.
  4. Add in the squash and season with salt.
  5. Cook for 6 min till golden brown on all sides.
  6. Add in brown sugar and cook till the squash is caramelized and tender but not mushy.
  7. Set aside and keep hot.
  8. Risotto:Bring chicken stock to a boil over high heat.
  9. Reduce the heat to low and keep hot.
  10. Heat extra virgin olive oil in a heavy-bottomed saucepan, add in the pancetta and saute/fry till lightly browned.
  11. Add in the shallots, stirring till softened.
  12. Pour in the arborio rice, sage and thyme cook for 4 min, stirring till well coated.
  13. Turn the heat to high and add in the white wine; simmer till mostly absorbed.
  14. Add in the warm stock 1/2 c. (125 mL) at a time, stirring constantly till absorbed by the rice.
  15. Continue to add in stock 1/2 c. at a time, stirring to release the starch.
  16. Check rice for doneness after 18 min; rice should be al dente but cooked through.
  17. Stir in Italian parsley, kosher salt, pepper and 3 Tbsp. (45 mL) of the spiced butter.
  18. Gently mix in the squash.
  19. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 372g
Recipe makes 6 servings
Calories 327  
Calories from Fat 138 42%
Total Fat 15.68g 20%
Saturated Fat 8.19g 33%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 973mg 41%
Potassium 528mg 15%
Total Carbs 33.83g 9%
Dietary Fiber 2.2g 7%
Sugars 4.03g 3%
Protein 9.54g 15%
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