Recipe: Risotto with Butternut Squash and Pancetta

by Nancy Caivano

Risotto with Butternut Squash
and Pancetta

Serves 3 as a main course,
6 as a side dish

Ingredients:

2 tbsp olive oil
2 ounces pancetta, coarsely chopped
1 cup peeled butternut squash
(about 8-10 oz), cut into 1/2" pieces
1 onion, chopped
3 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 cup Arborio rice
1/4 cup dry white wine
2 cups simmering chicken stock or broth
2 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
2 tbsp chopped parsley
1 tbsp finely chopped rosemary
Salt and Pepper

Method:

In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add pancetta and squash and cook until pancetta is golden brown. Add onion, and garlic. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and rosemary. Season with salt and pepper. Serve immediately.