Roasted Butternut Squash Risotto with Sugared Walnuts

Name: Roasted Butternut Squash Risotto with Sugared Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters uncooked Arborio rice; 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 1 teaspoon brown sugar; 1 Tbsp butter, melted; 473 milliliters (1/2-inch) cubed peeled butternut squash; 118 milliliters chardonnay; 2 teaspoons minced fresh garlic; 2 Tbsps finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind; 946 milliliters fat-free, lower-sodium chicken broth; 1 Tbsp olive oil; 237 milliliters finely chopped onion; 59 milliliters ounce pancetta, finely chopped (about; 28 grams 1/4 cup shaved Parmigiano-Reggiano cheese; 0 teaspoons salt; 118 milliliters coarsely chopped walnuts; 118 milliliters water

The recipe Roasted Butternut Squash Risotto with Sugared Walnuts could satisfy your Mediterranean craving in around 45 minutes. Watching your figure? This gluten free recipe has 252 calories, 7g of protein, and 9g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of brown sugar, butter, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 40

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Oven

Arrange nuts in a single layer on a jelly-roll pan.

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Jelly

Nuts

Roll

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Frying Pan

Bake at 400 for 5 minutes or until toasted, stirring twice.

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Oven

Place nuts in a bowl.

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Nuts

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Bowl

Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.

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Butter

Pepper

Sugar

Nuts

Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan.

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Squash

Jelly

Roll

Cooking Oil

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Frying Pan

Bake at 400 for 15 minutes or until squash is just tender.

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Squash

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Oven

Remove from pan; stir in garlic. Set aside.

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Garlic

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Frying Pan

Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

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Broth

Water

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Sauce Pan

Heat a large saucepan over medium heat.

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Sauce Pan

Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently.

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Pancetta

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Sauce Pan

Add onion; cook 3 minutes or until tender, stirring occasionally.

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Onion

Add rice; cook 2 minutes, stirring constantly.

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Rice

Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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Wine

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

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Cheese