Butternut Squash And Pancetta Risotto Recipe Recipe

Name: Butternut Squash And Pancetta Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.
18
(45 mL) of the spiced butter.
19
Gently mix in the squash.
20
Serve immediately.

1300

kcal

Calories

Fat

105

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Butternut Squash And Pancetta Risotto Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Pancetta Risotto Recipe

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