Risotto With Butternut Squash, Pancetta, and Jack C

Name: Risotto With Butternut Squash, Pancetta, and Jack Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs butternut squash, peeled and cubed (about 3 1/2 cups); cooking spray; 2 cups chicken broth; 1 ⅓ cups water; 2 tablespoons madeira wine or 2 tablespoons sweet marsala wine; 1 tablespoon tarragon, fresh and minced; 4 ounces pancetta, chopped; 1 cup onion, finely chopped; 1 teaspoon olive oil; 2 garlic, cloves. minced; ¾ cup arborio rice; ⅔ cup monterey jack cheese, cubed (2.5 ounces); ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons pine nuts, toasted

Servings: persons

1 12 lbs butternut squash, peeled and cubed (about 3 1/2 cups)
cooking spray
2 cups chicken broth
1 ⅓ cups water
2 tablespoons madeira wine or 2 tablespoons sweet marsala wine
1 tablespoon tarragon, fresh and minced
4 ounces pancetta, chopped
1 cup onion, finely chopped
1 teaspoon olive oil
2 garlic, cloves. minced
¾ cup arborio rice
⅔ cup monterey jack cheese, cubed (2.5 ounces)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons pine nuts, toasted

1
Preheat oven to 475 degrees.
2
Place squash on a cookie sheet coated with cooking spray.
3
Bake 20 minutes, or until tender, turning after 10 minutes.
4
Reduce temperature to 325 degrees.
5
Combine broth, water, wine, and tarragon in a saucepan.
6
Bring to a simmer and keep warm over low heat.
7
Cook pancetta in a Dutch oven over medium-high heat until crisp.
8
Remove pancetta and drain on a paper towel.
9
Discard drippings.
10
Add onion and olive oil to Dutch oven and saute 1 minute.
11
Add rice to pan and saute another minute.
12
Stir in broth mixture.
13
Bring to a boil over medium heat.
14
Reduce heat and simmer over low heat, uncovered, for 10 minutes.
15
(Do not stir; the rice will have a liquidesque consistency, like stew).
16
Place Dutch oven in the oven and bake for 15 minutes.
17
Remove and stir in the butternut squash, pancetta, cheese, salt, and pepper.
18
Cover with a clean cloth.
19
; let stand 10 minutes so the rice continues to cook.
20
Sprinkle with with pine nuts.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 12 lbs butternut squash, peeled and cubed (about 3 1/2 cups), cooking spray, 2 cups chicken broth, 1 ⅓ cups water, and more.

Yes, Risotto With Butternut Squash, Pancetta, and Jack Cheese 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.

That's it — enjoy your meal!

Risotto With Butternut Squash, Pancetta, and Jack Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions