Winter Squash Risotto
Katherine Weaver
The squash and the risotto together make a hearty main dish or a side for a holiday dinner.
ingredients
- 2 to 3 pounds butternut squash
- 5 cups chicken stock, divided or more as needed
- 1/2 cup olive oil
- 4 ounces pancetta, diced
- 1 medium onion, finely diced
- 1/2 tablespoon minced garlic
- 2 cups arborio rice
- 1 cup white wine
- 2/4 cup grated Parmesan cheese
- 1/4 cup (1/2 stick) butter, cut into chunks
- 1 tablespoon chopped chives
- Salt
- Freshly ground black pepper
directions
- 1
Preheat oven to 350°. Cut squash (one or more) in half; remove seeds, and stringy flesh. leave half of the squash whole. Peel and dice the other half. Roast, removing diced pieces when tender, 10 to 15 minutes. Continue roasting intact half until tender, about 40- to 50-minutes total.
- 2
Remove the squash meat from the half squash; puree with 1 cup chicken stock in a food processor or blender.
- 3
Heat olive oil in a pan over medium-high heat; sauté pancetta until almost brown. Reduce heat to medium; add onion and garlic, and cook until tender, 1- to 2-minutes. Add rice; cook, stirring for 1 minute. Add pureed mixture and wine. Cook, stirring often, until liquid is almost absorbed, 10 minutes or more. Add 2 cups stock. Cook until stock is absorbed, stirring often. Add the remaining 2 cups stock; cook until stock is absorbed and rice is tender and creamy, adding more stock is needed.
- 4
Stir in roasted diced squash, Parmesan, butter and chives. Season to taste with salt and pepper and serve.
notes
2 to 3 pounds pumpkin can be substituted for the squash. Adjust roasting time as needed.
Source: Katherine Weaver
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