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Butternut Squash Risotto Recipe

   
 

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     Butternut Squash Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Olive Oil Spray
2 cups chicken broth
1 1/3 cups water
1/4 cup white wine
1 tablespoon minced fresh tarragon
Fresh thyme sprigs
4 ounces chopped pancetta (omit for vegetarian)
1 cup finely chopped onion
 
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice 2/3 cup
1/3c Goat Cheese
Pine nuts
Salt & pepper

Instructions
Preheat oven to 475°. 2. Place squash on a nonstick pan with olive oil spray. Season with salt and pepper (I also added thyme here). Bake at 475° for 20-25 minutes or until tender, turning after 10 minutes. Reduce oven temperature to 325°.
Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat. 4. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. 5. This is where the timing comes into play...just remember this is easier than traditional risotto. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan and toast, stirring constantly 1-2 minutes.
Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew. Just don't touch it and trust it will do its thing.) 7. Place pan in oven; bake at 325° for 15 minutes. 8. Remove from oven. It should look fluffy like this, and most of the liquid should be absorbed.
Stir in the squash, pancetta, cheese, salt, and pepper. Squash risotto recipe Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.


Originally Submitted
10/6/2017





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