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Butternut Squash-Pancetta Risotto Recipe

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This recipe for Butternut Squash-Pancetta Risotto is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups canned low-salt chicken broth
1 cup dry white wine
2 Tbsp olive oil
3 oz pancetta, coarsely chopped
2 cups ˝" pieces of butternut squash, peeled
˝ onion, finely chopped
2 cups Arborio rice
2 Tbsp butter, room temperature
2 Tbsp grated Parmesan cheese
to taste grated Parmesan cheese
Directions:
Directions:
Bring broth and wine to simmer in a medium sacuepan. Reduce heat, but keep hot.

Heat olive oil in heavy, large saucepan over medium heat. Add pancetta and sauté until cooked through, about 5 minutes. Add squash and onion. Stir to coat. Add rice and sauté 1 minute. Add 2 cups of the hot broth mixture. Adjust heat so liquid gently bubbles. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often for about 20 minutes.

Mix butter and 2 Tbsp Parmesan cheese into risotto. Season with salt and pepper. Spoon risotto into bowl and serve with additional Parmesan to taste.
Number Of Servings:
Number Of Servings:
2

 

 

 

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