Butternut Squash And Pancetta Risotto Food

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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 AND PANCETTA RISOTTO

Steps:

• In a large pot, heat the 1 tablespoon oil over moderate heat. Add the squash, 1/2 teaspoon salt and the pepper. Cook, stirring frequently, until the squash is just tender and browned, about 5 minutes.
• Add the pancetta and cook until it begins to crisp. Remove the squash mixture from the pan with a slotted spoon, leaving some drippings in the pan. In a medium saucepan, bring the broth to a simmer.
• In the large pot, heat the remaining teaspoon of oil over low heat. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the rice to the shallots and stir until it begins to turn opaque, about 2 minutes.
• Add the wine, sage and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should simmer gently; lower the heat if it bubbles more rapidly.
• Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
• Stir in the squash and pancetta and additional salt and pepper to taste.

BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Pour the stock into a saucepan and keep on a slow simmer.
• Heat the oil in a large, heavy saucepan (three to four quarts). Add the pancetta, and saute over medium heat until it starts to brown. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown. Stir in the rice, and cook another minute or so.
• Add the wine and cook, stirring, until it is absorbed. Add the squash, the sugar, and a cup and a half of the simmering stock. Stir; then cover and cook about five minutes.
• Remove the lid. Stir in half the sage. Then begin to add the remaining stock about half a cup at a time, stirring constantly. After 15 minutes, when most of the stock has been added, the rice and squash should be tender. Season to taste with salt and pepper, and fold in the remaining sage.
• Serve at once with Parmesan cheese on the side.

BUTTERNUT SQUASH AND APPLE RISOTTO

Steps:

• Preheat oven to 425 degrees. Place a sheet of nonstick foil on a half sheet tray.
• Peel and cut one half of the squash into a 1/4 inch dice. Scatter squash chunks on one half of the sheet tray and toss with 1 Tbsp olive oil. Rub the other half of the squash with 1 Tbsp olive oil and lay cut side down on the other side of the tray. Season with salt and roast until browned and tender, about 30 mins.
• When the half of squash is slightly cooled, scoop out, and puree in a food processor until smooth. Add a tablespoon or two of stock to thin if needed. Set aside.
• Pour chicken stock into a small saucepan and bring to a simmer over low heat.
• In a large wide skillet, heat 1 Tbsp olive oil over medium heat.
• Add pancetta to the skillet and cook, stirring often until browned, about 10 mins. Remove from pan using a slotted spoon and place on a paper towel lined plate to drain. Reserve 2 Tbsp pancetta drippings and set aside. Pour out the remaining grease, but don't wipe pan.
• Place pan over medium heat and add apples and cook until browned, about 10 mins. Remove apples and reserve.
• Place the same skillet over medium heat and add the reserved pancetta drippings to the pan.
• Add the onion and garlic to the pan and cook until soft and golden, 5-8 mins.
• Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
• Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine.
• Add about 1/4 - 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (will take about 20 mins).
• Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the pureed squash.
• Stir in the nutmeg, parmesan, butter, and thyme until incorporated.
• Fold in half of each of the roasted diced squash, apples, and pancetta.
• Spoon into bowls and serve immediately. Garnish with the reserved squash chunks, apples, pancetta, and minced thyme.

BUTTERNUT SQUASH RISOTTO WITH BLUE CHEESE AND PANCETTA

Steps:

• Heat your oven to 400℉.
• Quarter your butternut squash lengthwise, then season with sea salt and pepper.
• Roast for about 45 minutes, or until the squash is fork tender.
• Heat a large skillet to medium low heat and add the diced pancetta. Cook while stirring occasionally for about 10 minutes or until the fat has rendered out of the pancetta and it has begun to crisp.
• Remove the pancetta from the skillet with a slotted spoon and add about 1 tbsp of oil.
• Put the diced celery and onion in the skillet and season with salt and pepper.
• Saute the veggies for a couple of minutes (until they begin to soften) then add the rice.
• While the veggies are sauteing, bring the stock to a low boil in a large pot.
• Stir the rice to ensure that every grain is well covered with oil, then continue to heat the rice until it turns from white to translucent.
• When the rice is translucent, add the wine and cook until it is mostly absorbed by the rice.
• Add 2 cups of stock, and the mashed butternut squash to the skillet and stir to combine everything. With the heat on low, let the rice sit and cook until the liquid is mostly absorbed.
• Add the rest of the stock 1 cup at a time until the rice is tender.
• Stir in the cooked pancetta and blue cheese
• To make the crispy sage leave garnish, coat the bottom of a skillet with oil and heat to medium heat. Add the sage leaves and fry for a couple of seconds on each side before removing to a paper towel to cool and crisp.

BUTTERNUT SQUASH RISOTTO WITH SPINACH AND TOASTED PINE NUTS

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
• Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
• While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside.
• Melt 3 tablespoons butter (or margarine) in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
• Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
• When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
• Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

SQUASH AND PANCETTA RISOTTO

Steps:

• Chop the pancetta. Peel and cut the squash into small chunks. Put both in a large, deep frying pan and fry over a medium heat for 8-10min.
• Meanwhile, finely chop the onion and, when the pancetta is golden and squash has softened, add to the pan and continue to fry for 5min until softened.
• Stir in the rice, cook for 1-2min, then add the stock. Bring to the boil and simmer for 15-20min, stirring occasionally to ensure the rice isn't sticking, until almost all the stock has been absorbed and the rice and squash are tender.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• You should have about 6 cups.
• Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Roast for 25 to 30 minutes, tossing once, until very tender.
• Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan.
• Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock.
• Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.

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.

BUTTERNUT SQUASH AND PANCETTA RISOTTO

Steps:

• Heat your oven to 180C and prepare a large noon-stick roasting tray by drizzling with a little olive oil.
• Chop the butternut squash in half then peel and scoop out the seeds (you can skip the peeling stage if you want, as the skin is edible, but the squash will be much softer without the skin). Then chop the flesh of the squash into small cubes of approximately 2cm squared. Place them on the roasting tray with some salt and pepper, sprinkle over the dried time and an extra drizzle of olive oil.
• Transfer to the oven to roast slowly for about 40 minutes (until soft and sweet). Check the squash after 20 minutes, give the cubes a stir around and after that check every 10 minutes or so. Turn the oven down to 160C if the edges of the squash start to go too dark.
• After your squash has been cooking for 15 minutes, you can start making the risotto. Take a large saucepan and add a little olive oil and a knob of butter. Add the diced onion and cook on a low heat until the onion has turned translucent.
• Add the garlic to the pan, still over a low heat, and cook for a couple of minutes.
• Next you add the dry arborio rice straight to the pan - give it a good stir so it starts to soak up the buttery garlic juices in the pan.
• Turn the heat up to medium and pour in the white wine. Stir the rice until most of the liquid had evaporated.
• Now you start to integrate the stock, adding about 100ml at a time and stirring almost constantly to avoid the risotto sticking to the bottom of the pan. By adding the liquid gradually you will ensure you don't add too much and end up with a sloppy mess! The rice with quadruple in volume once cooked and if you run out of stock, just add some water until the rice is nice and soft (or al dente if you prefer it the Italian way).
• Once cooked, stir in the parmesan cheese and lots of black pepper. Set aside for a couple of minutes while you cook the pancetta.
• Pan fry the pancetta cubes until they are nice and crispy - pour off any excess fat and set them aside on a piece of kitchen paper. Then add to the risotto pan.
• Take the squash out of the oven now (if you haven't already) and add to the risotto.
• Give everything a good stir, adjust seasoning with extra pepper if needed (add salt if you wish, but the pancetta already lends a salty quality to the dish) and serve. Have extra parmesan available for those who like it cheesy. We have ours with a nice side salad and a drizzle of balsamic vinegar. YUM.

BUTTERNUT SQUASH RISOTTO WITH CRISPY SAGE AND PANCETTA

Steps:

• Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.
• Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.
• Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.
• Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.
• Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.

SQUASH & PANCETTA RISOTTO

Steps:

• 1. Fry the pancetta with 1 tbsp of the oil in a large saucepan over a medium heat
• 2. Cook for 8-10 mins, adding the squash seeds halfway through, until crisp and golden
• 3. Remove from the pan and set aside
• 4. Heat the remaining oil in the same pan and fry the onion for 2-3 mins, until just starting to soften
• 5. Turn up the heat and stir in the rice, squash and stock cube
• 6. Add enough boiling water to cover the ingredients and simmer, stirring occasionally, only adding more water once the rest has been absorbed
• 7. Cook until the rice is just tender - this will take around 15-17 mins and you'll need about 1.5 litres of water in total
• 8. Stir in the butter, parmesan and rosemary
• 9. Season and loosen with a little more water if necessary (it should have a loose texture that settles after it's stirred, but shouldn't be too wet)
• 10. Serve topped with the mascarpone, crisp pancetta and squash seeds, and extra parmesan

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

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.

BUTTERNUT SQUASH RISOTTO WITH SPINACH AND CRISPY PANCETTA

Steps:

• Preheat oven to 425-degrees F.
• Trim both ends of the butternut squash. Cut the squash in half crosswise, making it easier to work with. Then cut each half in half lengthwise. Scoop out the seeds with a spoon or melon baller, and discard or compost.
• Brush 1 tbsp olive oil on the flesh side of the squash pieces. Place pieces flesh side down on a baking pan lined with parchment paper or foil. Bake until tender, approximately 35-45 minutes. Remove from oven and let cool.
• Scoop flesh from half of the squash into a medium bowl and mash with a fork. Reserve remainder of squash for another use. Measure one cup of mashed squash and transfer to a blender with 1/2 cup of vegetable broth. Blend until smooth and set aside.
• Bring the remaining 3-1/2 cups of broth to a simmer in a medium saucepan, then reduce heat to low so that the broth just stays hot.
• In a large, 3-4 quart heavy-bottomed saucepan, heat remaining olive oil over medium heat. When the oil is hot add the onion and cook for about 3 minutes or until onion begins to soften and is slightly translucent.
• Add the arborio rice to the saucepan and stir briskly with a wooden spoon to coat the grains with oil, sautéing for two minutes.
• Add wine, stirring until the wine is fully absorbed. Set a timer for 18 minutes, the approximate cooking time for a perfect risotto.
• Begin to add hot broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup.
• After 10 minutes, add the butternut squash puree. Continue to cook for approximately 8 minutes, until the risotto is al dente, adding broth a half cup at a time as needed. And yes, always stirring. If you run out of broth and the risotto still isn't done, you can finish the cooking using hot water. Just add the water a ladle at a time, stirring while it's absorbed.
• Check the rice for doneness by biting into it. It should be al dente (firm to the tooth), but not hard in the center. You also don't want the risotto overcooked and mushy.
• When the risotto is al dente, stir in the sage and spinach. Remove from heat.
• Portion into bowls and garnish with allergy-friendly parmesan cheese and crispy pancetta, if desired.