Butternut Squash Risotto With Pancetta Recipes

BUTTERNUT SQUASH AND PANCETTA RISOTTO WITH SPICED BUTTER

Steps:

• For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
• For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
• For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.
• Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
• Turn the heat to high and add the white wine, simmer until mostly absorbed.
• Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
• Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
• Gently fold in the squash. Serve immediately.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
• Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
• Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
• Preparation Time: 15 minutes
• Cooking Time: 2 hours

BUTTERNUT SQUASH RISOTTO WITH PANCETTA

Steps:

• Preheat oven to 475.
• Lightly coat large cookie sheet or jelly roll pan with cooking spray. Arrange squash in one layer. Bake until tender, turning once (~20 minutes total).
• Reduce oven temp to 325.
• Combine broth and water in a saucepan, bring to a simmer and keep warm over low heat.
• Cook pancetta over medium-high heat in a Dutch oven until crisp. Drain on paper towel and discard pan drippings. Reduce heat to medium, add onion and oil to pan, saute until onion is tender. Add garlic and saute another minute. Stir in rice and saute another minute. Stir in broth mixture, bring to a boil. Reduce heat and simmer uncovered for 10 minutes (do not stir!).
• Place pan in oven, bake at 325 for 15 minutes. Stir in the squash, pancetta, cheese, salt and pepper. Cover with a clean cloth and let stand for 10 minutes before serving.

BUTTERNUT SQUASH AND PANCETTA RISOTTO

Steps:

• Cut the butternut squash in half lengthwise and scoop out all seeds, lightly brush with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet, wrap well with aluminum foil and bake at 350°F for 1-1.5 hours until the squash is fork tender and cooked through. Scoop out the cooked flesh and mash roughly with a fork, you should have about 2 cups of it, set aside.
• Begin rendering the diced pancetta by placing it in a cold pan on medium heat. Cook until the pancetta has crisped and the fat has rendered out, approximately 8-10 minutes. Remove the pancetta using a slotted spoon and drain off the excess fat.
• In the same pan that the pancetta was rendered in, add in the olive oil as well as butter and melt. Add in the diced shallots and cook on medium low heat for 3-5 minutes until the shallots have softened and become translucent.
• Add in the arborio rice as well as a generous pinch of salt and cook until the arborio has toasted, approximately 2 minutes.
• Deglaze with the white wine, adding in another generous pinch of salt and cook until almost all of the wine has been absorbed. Add in the squash puree and mix to incorporate.
• Add in 1/2 of the warmed chicken stock, another pinch of kosher salt and cook until most of the stock has absorbed, stirring regularly. Continue this process of adding stock, seasoning, stirring and cooking until the risotto has reached an "al dente" stage. This should take approximately 20 minutes and you will go through most of the chicken stock.
• When the risotto has reached an al dente stage, add in the grated Parmigiano-Reggiano as well as 2/3 of the cooked pancetta. Adjust consistency as well as seasoning as necessary with additional stock and salt. The risotto should be velvety and smooth, not clumpy. Transfer to risotto bowls or plates, top with the remaining crisped pancetta as well as additional grated Parmigiano if desired and serve immediately.

BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
• To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
• Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.

RISOTTO WITH SQUASH AND PANCETTA

Steps:

• Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
• 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.
• Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately