Roasted Butternut Squash Risotto with Sugared Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but it’s hearty enough to be a main dish, too. You can make it a meatless dish by leaving out the pancetta and using vegetable broth in place of the chicken broth. Ingredients:
1/2 cup coarsely chopped walnuts |
1 tablespoon butter, melted |
1 teaspoon brown sugar |
1/8 teaspoon freshly ground black pepper |
2 cups (1/2-inch) cubed peeled butternut squash |
1 tablespoon olive oil |
2 teaspoons minced fresh garlic |
4 cups fat-free, lower-sodium chicken broth |
1/2 cup water |
1 ounce pancetta, finely chopped (about 1/4 cup) |
1 cup finely chopped onion |
1 1/4 cups uncooked arborio rice |
1/2 cup chardonnay |
2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup (1 ounce) shaved parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 400°.
2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
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