butternut squash risotto

By • October 24, 2010 0 Comments

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butternut squash risotto


Serves 4

  • 1/3 pound pancetta
  • 1 medium onion
  • 1 shallot
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1/2 cup white wine
  • 1/2 cup pumpkin seeds
  • 1/2 bunch parsley
  • 1/2 cup grated parmigiana
  1. Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion.
  2. Saute pancetta in oven-proof pan. Remove and drain, saving fat.
  3. Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up.
  4. Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine.
  5. Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.

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