After a few months of accumulating a nice little stack of magazines, I finally broke down and flipped through them feverishly the day after Christmas, frantic to find good meals to wow my mother-in-law with. Cooking Light did not fail me!
The October edition had a roasted butternut squash risotto with sugared walnuts that sounded appealing so it got tacked on to the meal plan. By the time I got around to making it, it sounded like far too much effort for my liking so I curtailed a lot of it but it still turned out amazing, as all risottos are.
Butternut Squash Risotto
- 3 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- 2 teaspoons minced fresh garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1.5 ounce pancetta, finely chopped (about 1/4 cup)
- 1 cup finely chopped onion
- 1 1/4 cups uncooked Arborio rice
- 1 cup chardonnay
- 1 1/2 tablespoons thyme
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmigiano-Reggiano cheese
1. Preheat oven to 400°.
2. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
3. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese just before serving.
We actually made this on New Years Eve, and true to the female form, I was running late. In between drying my hair and doing my make-up, I saw this delicious sight:
A sexy Huz stirring away and a cute mutt supervising. Love it.
So, start by being lazy – buy prechopped squash.
Roast it up.
Saute some onion and garlic.
And delicious pancetta. (If I make this again, I’m doubling the pancetta. You can probably sub out bacon too.)
Stir in the rice and keep stirring!
And the vino – a whole mini bottle worth.
Then start working the chicken broth. You know the drill. This is where hired help comes in handy.
When the risotto is at the desired consistency…
… stir in all the fixings.
Stir in the parmesan and serve up.
And definitely have seconds.