Tuesday, January 11, 2011

Butternut Squash and Pancetta Risotto

Is there anything better than butternut squash in creamy risotto? I really don't think so, but then again, I am pretty young and haven't done everything. My pooched out tummy right now doesn't think so though. It makes about 6 cups at 300 calories each. It is so filling though. The recipe is from epicurious.com, although I first experienced it through our friends, Chris and Amy. After tasting this the first time, I may have referred to them as food gods for a week...so if you want to be known as a food god, make this. Now.

"6 cups canned low-salt chicken broth
  • 1 cup dry white wine

  • 2 tablespoons olive oil
  • 3 ounces pancetta, coarsely chopped
  • 2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
  • 1/2 cup finely chopped onion
  • 2 cups arborio rice

  • 2 tablespoons (1/4 stick) butter, room temperature
  • 2 tablespoons grated Parmesan
  • Additional grated Parmesan"

What to do:

"Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.

Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.

Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately"

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