Butternut Squash and Pancetta Risotto with Spiced Butter (The Cookworks) Recipe

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Butternut Squash and Pancetta Risotto with Spiced Butter (The Cookworks)
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Ingredients
18
Count
Nutrition
457
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
  2. For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
  3. For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.
  4. Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
  5. Turn the heat to high and add the white wine, simmer until mostly absorbed.
  6. Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
  7. Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
  8. Gently fold in the squash. Serve immediately.
  9. Chicken Stock:
  10. 5 pounds chicken bones, rinsed well
  11. 20 cups cold water
  12. 2 carrots, chopped
  13. 2 onions, chopped
  14. 2 stalks celery, cut into 2-inch pieces
  15. 1 stalk leek, cleaned, sliced into 2-inch pieces
  16. 3 sprigs fresh Italian parsley
  17. 1 sprig fresh thyme
  18. 2 bay leaves
  19. 1/2 teaspoon whole black peppercorns
  20. 3 cloves garlic, smashed
  21. Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
  22. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
  23. Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
  24. Yield: 16 cups
  25. Preparation Time: 15 minutes
  26. Cooking Time: 2 hours
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.62 Kcal (1912 kJ)
Calories from fat 201.04 Kcal
% Daily Value*
Total Fat 22.34g 34%
Cholesterol 51.65mg 17%
Sodium 993.79mg 41%
Potassium 502.75mg 11%
Total Carbs 45.31g 15%
Sugars 9.87g 39%
Dietary Fiber 1g 4%
Protein 13.64g 27%
Vitamin C 5.8mg 10%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 53.9mg 5%
Amount Per 100 g
Calories 117.57 Kcal (492 kJ)
Calories from fat 51.76 Kcal
% Daily Value*
Total Fat 5.75g 34%
Cholesterol 13.3mg 17%
Sodium 255.89mg 41%
Potassium 129.45mg 11%
Total Carbs 11.67g 15%
Sugars 2.54g 39%
Dietary Fiber 0.26g 4%
Protein 3.51g 27%
Vitamin C 1.5mg 10%
Iron 0.1mg 2%
Calcium 13.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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