Butternut Risotto with Pancetta
Serves 3 to 4
Butternut Risotto with Pancetta
Serves 3 to 4
6 cups low sodium chicken broth
1 cup dry white wine
2 Tbsp olive oil
3 ounces pancetta, coarsely chopped
2 cups of 1/2 inch pieces of peeled butternut squash
1/2 cup finely chopped onion
2 cups Arborio rice
2 Tbsp butter, at room temperature
2 Tbsp grated Parmesan, plus additional for serving
Bring broth and wine to a simmer in a medium saucepan. Reduce heat and keep hot.
Heat oil in a large heavy saucepan over medium heat. Add pancetta; saute until cooked through (about 5 minutes.)
Add the squash and onion; stir to coat. Add rice; saute 1 minute. Add 2 cups hot broth mixture. Adjust the heat so that the liquid bubbles gently. Stir until liquid is absorbed. Continue addtion hot broth one 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 Tbsp Parmesan into risotto. Season with salt and pepper to taste. Spoon risotto into a bowl and serve, passing additional Paresan in an additional bowl.
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