Risotto with Squash and Pancetta

Name: Risotto with Squash and Pancetta
Yield: Serves 6 as a first course
Ingredients: 6 cups canned low-salt chicken broth; 1 cup dry white wine; 2 tablespoons olive oil; 3 ounces pancetta, coarsely chopped; 2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces); 1/2 cup finely chopped onion; 2 cups arborio rice; 2 tablespoons (1/4 stick) butter, room temperature; 2 tablespoons grated Parmesan; Additional grated Parmesan

August 20, 2004

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Recipe information

Yield
Serves 6 as a first course

Ingredients

cups canned low-salt chicken broth

cup dry white wine

tablespoons olive oil

ounces pancetta, coarsely chopped

cups 1/2-inch pieces peeled butternut squash (about 18 ounces)

/2 cup finely chopped onion

cups arborio rice

tablespoons (1/4 stick) butter, room temperature

tablespoons grated Parmesan

Additional grated Parmesan

Need to make a substitution?

Preparation

Step 1
Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
Step 2
Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. 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, about 20 minutes.
Step 3
Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately

Explore Bon AppétitRisotto Italian European Pancetta Cured Meat Meat Butternut Squash Squash Vegetable Starter Side Main Dinner Nut-Free Gluten-Free Fall Winter Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes