SAFFRON RISOTTO WITH BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400 degrees.
- 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 cheese. Mix well and serve.
BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
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 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
RISOTTO WITH SQUASH AND PANCETTA
Categories Pork Rice Vegetable Appetizer Dinner Bacon Squash Butternut Squash Fall Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a first course
Number Of Ingredients 10
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 RISOTTO WITH PANCETTA
We love Risotto and my favorite part of this recipe's preparation is that it doesn't require constant stirring! This is a great side dish to a fall meal or could easily stand alone as a main course. You can omit the pancetta if you need to make it vegetarian or can't get pancetta. Though it definitely adds something to the dish and I've found that pancetta is more widely available lately.
Provided by Kristen Stewart
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475.
- Lightly coat large cookie sheet or jelly roll pan with cooking spray. Arrange squash in one layer. Bake until tender, turning once (~20 minutes total).
- Reduce oven temp to 325.
- Combine broth and water in a saucepan, bring to a simmer and keep warm over low heat.
- Cook pancetta over medium-high heat in a Dutch oven until crisp. Drain on paper towel and discard pan drippings. Reduce heat to medium, add onion and oil to pan, saute until onion is tender. Add garlic and saute another minute. Stir in rice and saute another minute. Stir in broth mixture, bring to a boil. Reduce heat and simmer uncovered for 10 minutes (do not stir!).
- Place pan in oven, bake at 325 for 15 minutes. Stir in the squash, pancetta, cheese, salt and pepper. Cover with a clean cloth and let stand for 10 minutes before serving.
Nutrition Facts : Calories 297.3, Fat 6.9, SaturatedFat 2.8, Cholesterol 11, Sodium 871.4, Carbohydrate 48.4, Fiber 4, Sugar 4.7, Protein 11.3
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- Place a large skillet over medium heat and add pancetta, cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Add squash to the pancetta drippings in the skillet. Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes*. Add the sage leaves and cook until fragrant, about 1 minute. Remove from heat and transfer the squash and sage to the bowl with the pancetta.
- Meanwhile: Melt 4 tablespoons of the butter in a large saucepan or Dutch oven, with a tight fitting lid, over medium – medium/low heat. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds – 1 minute.
- Add the rice and increase the heat to medium. Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes. Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy in texture. Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
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