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.
MUSHROOM AND PANCETTA RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
- Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
- Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
- Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.
Nutrition Facts : Calories 522 calorie, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 658 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 19 grams
ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA
Steps:
- Pre-heat an oven to 400 degrees. Heat 2 tablespoon unsalted butter in a 10" oven proof skillet on med-high heat and add the squash. Sauté the squash, shaking the pan, until it starts to brown, approximately 5 minutes. Remove the pan from the stove and place it in the pre-heated oven for 8 to10 minutes, until the squash is tender but not too soft. Take the pan from the oven and immediately add the 2 teaspoons of garlic. Gently stir the garlic into the squash. Set aside. Heat 2 tablespoons of butter in a 12" skillet on medium high heat. When the foam subsides add all the mushrooms, a sprinkle of salt and a little pepper and sauté stirring often until the mushrooms lose their liquid and begin to brown. Cook 1 minute more, remove from the heat and set aside Sauté the pancetta in a heavy 4 quart pan (non-stick is best), on medium heat, in 1 tablespoon of olive oil until brown. Add the onion and sauté a few minutes until the onion is soft. Add the rice, stirring constantly, and cook for 2 minutes, until the grains are somewhat opaque. Pour in the wine and simmer, stirring, until the wine is almost completely absorbed. Then add about 1 cup of hot stock to the rice and cook, stirring often, until the stock is absorbed. DO NOT let the rice stick to the bottom or sides of the pan. Add more stock as soon as the previous addition is absorbed. After 20 minutes most of the stock will be used and the rice will be tender with just a little bite. At this point, gently stir in the sage, the roasted butternut squash and the mushrooms. Add another ½ cup of stock, the parmesan cheese and 2 tablespoons of butter and stir gently to blend. Taste for salt and pepper. The rice should be creamy and tender. Divide the rice among heated shallow bowls and serve.
MUSHROOM AND SQUASH RISOTTO
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.
- Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.
- Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.
- Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese.
BOOSTED BUTTERNUT SQUASH "RISOTTO"
Steps:
- Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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
BUTTERNUT SQUASH AND MUSHROOM RISOTTO
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
Provided by ewolodzko
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Steps #2 through #6 are for the Veggies.
- In a medium-large skillet, heat a thin film of oil on medium-high heat.
- Add mushrooms. Sauté until oil absorbed (about 1 minute).
- Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
- Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
- Add to risotto in step #14 below.
- Steps #8 through #16 are for the Risotto.
- Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
- In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
- Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
- Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
- Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
- You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
- When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
- When rice is done, turn off heat. Stir in butter and cheese.
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1
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
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BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA RECIPE
From foodandwine.com
5/5 (607)Total Time 45 mins
- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
- In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
- Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.
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