Risotto with Squash and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here. Ingredients:
6 cups canned low-salt chicken broth |
1 cup dry white wine |
2 tablespoons olive oil |
3 ounces pancetta, coarsely chopped |
2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces) |
1/2 cup finely chopped onion |
2 cups arborio rice |
2 tablespoons (1/4 stick) butter, room temperature |
2 tablespoons grated parmesan |
additional grated parmesan |
Directions:
1. Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
2. Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
3. Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately
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