One-Pot Wonders

Squash Risotto with Pancetta and Browned Butter

November 30, 2015
Photo by MyTableForOne
Author Notes

Simple and indulgent, this recipe takes the nutty creaminess of kabocha squash and adds another layer of flavor with brown butter. Sure to be a weeknight favorite! Can also be substituted with Butternut Squash. —MyTableForOne

  • Serves 1
  • 1/3 cup Arborio, medium or short-grain rice
  • 2 cups Chicken Stock (NOT low-sodium, can use bullion)
  • 1 Shallot, chopped
  • 1 tablespoon Sunflower or Olive Oil
  • 1/2 teaspoon tsp crushed garlic
  • 2 tablespoons Chopped Pancetta, or 2 strips of bacon, chopped
  • 1/2 cup Kabocha Squash, cubed
  • 2 tablespoons Butter
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1/4 teaspoon dried sage
  • Salt & pepper to taste
  • 1 tablespoon Crème Fraîche (OPTIONAL)
In This Recipe
  1. Set 3 cups of water in a small saucepan to boil and add bullion (if using stock, add 1 extra cup of water), setting aside remaining water for later. Boil until cube has softened, stir to dissolve, and remove from heat.
  2. Add pancetta and chopped shallots to a 2-qt (or medium) saucepan. Over medium heat, saute until pancetta is crisp and shallots are translucent, about three minutes. Remove pancetta and shallots and reserve in a plate. Do not remove bacon drippings.
  3. In the same saucepan, add kabocha. Saute until brown over medium heat, 3-5 minutes. Add butter and lower heat, stir until butter begins to brown and foam begins to settle, 3-5 minutes. Add bacon-shallot mixture, sage and garlic, stir until fragrant, 1 minute.
  4. Add your rice and, keeping a consistent stir, toast over medium-low heat for another 2 minutes.Keeping a consistent stirring motion, add the 1/4 cup wine to deglaze and turn the flame to medium. As soon as the wine boils down and you’ve stirred up all the yummy brown bits, add your chicken stock 1/3 cup (or the spoon you’re using) at a time. Since this is a small dish in a medium pan you may find the water evaporating too soon, so use the 1 cup of reserved room-temperature water in small splashes to slow it down. Keep adding broth in 1/3-cup increments after the water boils down. Do not allow the rice to get completely dry or stick to the pot. Do this for approximately 17-20 minutes (last three minutes being your preference for al-dente).
  5. At the last minute of cooking, stir in Parmesan, salt and pepper (TASTE before you add salt), one splash of broth and Crème Fraîche (optional). Cover and allow to steam for 5 minutes. Spoon into bowl and garnish with parmesan.

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