Risotto with Butternut Squash, Pancetta, and Jack Cheese

Name: Risotto with Butternut Squash, Pancetta, and Jack Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters uncooked Arborio rice or other short-grain rice; 0 teaspoons freshly ground black pepper; 680 grams butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups); 473 milliliters fat-free, less-sodium chicken broth; 1 Tbsp minced fresh tarragon; 2 garlic cloves, minced; 2 Tbsps Madeira wine or sweet Marsala; 1 teaspoon olive oil; 237 milliliters finely chopped onion; 113 grams chopped pancetta; 2 Tbsps pine nuts, toasted; 1 teaspoons salt; 315 milliliters water

If you have roughly 45 minutes to spend in the kitchen, Risotto with Butternut Squash, Pancetta, and Jack Cheese might be an outstanding gluten free recipe to try. One serving contains 472 calories, 14g of protein, and 22g of fat. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a Mediterranean main course. Head to the store and pick up garlic cloves, 2-inch-cubed monterey jack cheese, pine nuts, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. Users who liked this recipe also liked Butternut Squash Risotto With Pancettan And Pecorino, Butternut Squash Risotto with Crispy Pancetta, and Butternut Squash Risotto with Crispy Pancetta.

Instructions

Preheat oven to 47

Equipment you will use

Oven

Place squash on a nonstick jelly-roll pan coated with cooking spray.

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Cooking Spray

Squash

Jelly

Roll

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Frying Pan

Bake at 475 for 20 minutes or until tender, turning after 10 minutes.

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Oven

Reduce oven temperature to 32

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Oven

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

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Tarragon

Broth

Water

Wine

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Sauce Pan

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp.

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Pancetta

Equipment you will use

Dutch Oven

Remove pancetta from pan; drain on a paper towel. Discard pan drippings.

Ingredients you will need

Pancetta

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Paper Towels

Frying Pan

Add onion and oil to pan; saut 10 minutes or until onion is tender.

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Onion

Cooking Oil

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Frying Pan

Add garlic; saut 1 minute.

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Garlic

Add rice to pan; saut 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

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Broth

Rice

Stew

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Frying Pan

Place pan in oven; bake at 325 for 15 minutes.

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Oven

Frying Pan

Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook).

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Pancetta

Cheese

Pepper

Squash

Rice

Salt

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Oven

Sprinkle with pine nuts.

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Pine Nuts

Garnish with tarragon sprigs, if desired.

Ingredients you will need

Tarragon

Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $ This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

Ingredients you will need

Chardonnay