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
Salt & pepper
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
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
7. Place pan in oven; bake at 325° for 15
8. Remove from oven. It should look fluffy like
this, and most of the liquid should be
Stir in the squash, pancetta, cheese, salt, and
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
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