Butternut Squash Risotto
Nb persons: 0
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 large | Butternut Squash,, (2-3 lbs.) |
| 2 Tbsp | Olive oil |
| 1 large can (64 oz.) | chicken |
| vegetable stock, alternative | |
| 6 Tbsp | unsalted butter |
| 3 Oz. | pancetta or bacon, (diced) |
| 10 Oz. | Arborio rice,, ( substitute with Valencia rice ) |
| 1/2 Cup | white wine |
| 1/3 Cup | finely diced white onion |
| 1 Tsp | Saffron |
| 1 Cup | freshly grated Parmesan cheese |
| Salt | |
| White pepper to taste | |
Preparation
Heat chicken/vegetable stock to a simmer
Preheat oven to 400 degrees F.
Instructions
1. Peel and seed Butternut squash. Dice to 1/2 inch cubes
2. Toss squash with 2 Tbsp of Olive oil. Lightly season with salt and pepper
3. Spread evenly on sheet pan and bake in oven 25-30 min. until just tender and slightly browned
4. Set aside and cool
5. In a large pot, on medium heat slowly sauté pancetta or bacon to render fat. Remove remaining pancetta/bacon
6. added butter and onions, cook until translucent ( don't let brown)
7. add wine and allow to reduce 50%
8. add Saffron and blend. Allow to cook for 5 min.
9. Add rice and stir allowing to coat and partially cook
10. Add 2 ladles of stock to rice. Slowly stir until liquid is absorbed then repeat until all stock is used or until rice is cooked through ( roughly 25 min. ) Salt and pepper to taste
11. Just prior to serving mix Parmesan cheese and top with roasted Butternut squash
Recipe uploaded with Shop'NCook for iPhone.
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