Risotto with Butternut Squash, Pancetta & Jack Cheese

Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from myrecipes.com

Ingredients

  • 1 1/2

    pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)

  • Cooking spray

  • 2

    cups fat-free, less-sodium chicken broth

  • 1 1/3

    cups water

  • 2

    tablespoons Madeira wine or sweet Marsala

  • 1

    tablespoon minced fresh tarragon

  • 4

    ounces chopped pancetta

  • 1

    cup finely chopped onion

  • 1

    teaspoon olive oil

  • 2

    garlic cloves, minced

  • 3/4

    cup uncooked Arborio rice or other short-grain rice

  • 2/3

    cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons pine nuts, toasted

  • Fresh tarragon sprigs (optional)

Directions

Preheat oven to 475°. Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes. Reduce oven temperature to 325°. Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 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.) Place pan in oven; bake at 325° for 15 minutes. 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). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired. Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. 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.

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