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Bon Appétit

Risotto with Squash and Pancetta

4.1

(33)

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

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

Preparation

  1. 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

TagsRisottoWhite WineWineAlcoholBeveragesItalianEuropeanArborio RiceRiceRice & GrainsPancettaCured MeatMeatButternut SquashSquashVegetableStarterSideMainDinnerNut FreeGluten FreeFallWinterBon Appétit
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