Butternut Squash Risotto with Pancetta and Jack Cheese

By btaylor

Karen MacNeil, Cooking Light

OCTOBER 2004

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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.

Nutritional Facts
Serving Size: 1 (512 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 410.4
Calories from Fat 99 24%
Total Fat 11.0 g 16%
Saturated Fat 4.3 g. 21%
Cholesterol 16.7 mg. 5%
Sodium 789.6 mg. 32%
Total Carbohydrate 65.6 g. 21%
Dietary Fiber 5.9 g. 23%
Sugars 6.4 g. 25%
Protein 14.3 g. 28%

The following items or measurements are not included:
Pancetta