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Butternut Squash Risotto

Butternut Squash Risotto Categories:
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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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