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.
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Antur Khan
[email protected]This risotto was so easy to make and it turned out so creamy and delicious! I used vegetable broth instead of chicken broth and it was still very flavorful. I would definitely recommend this recipe to anyone looking for a quick and easy vegetarian me
Lala lateef Khan
[email protected]I made this risotto for my family last night and it was a big hit! The roasted butternut squash and mushrooms added a lot of flavor and the pancetta gave it a nice savory touch. I would definitely recommend this recipe to anyone looking for a vegetar
Fabio Bae
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The roasted butternut squash and mushrooms added a lot of flavor and the pancetta gave it a nice savory touch. I would definitely recommend this recipe to anyone looking
yung aj
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. The roasted butternut squash adds a lovely sweetness and the pancetta gives it a nice savory flavor. I would definitely recommend this recipe to anyone looking for a delicious
Milon Milon
[email protected]This risotto was so easy to make and it turned out so creamy and delicious! I used vegetable broth instead of chicken broth and it was still very flavorful. I would definitely recommend this recipe to anyone looking for a quick and easy vegetarian me
Md Anowar 4123
[email protected]I made this risotto for my family last night and it was a big hit! The roasted butternut squash and mushrooms added a lot of flavor and the pancetta gave it a nice savory touch. I would definitely recommend this recipe to anyone looking for a vegetar
Salton
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The roasted butternut squash and mushrooms added a lot of flavor and the pancetta gave it a nice savory touch. I would definitely recommend this recipe to anyone looking
Kameron Stallings
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. The roasted butternut squash adds a lovely sweetness and the pancetta gives it a nice savory flavor. I would definitely recommend this recipe to anyone looking for a delicious
jennifer rodriguez
[email protected]This risotto was so easy to make and it turned out so creamy and delicious! I used vegetable broth instead of chicken broth and it was still very flavorful. I would definitely recommend this recipe to anyone looking for a quick and easy vegetarian me
Omar Lee
[email protected]I made this risotto for dinner last night and it was a hit! My family loved the creamy texture and the roasted butternut squash added a nice sweetness. I will definitely be making this again.
Daniyal Mir
[email protected]This butternut squash and mushroom risotto was absolutely delicious! The flavors were well-balanced and the rice was cooked perfectly. I would definitely recommend this recipe to anyone looking for a hearty and flavorful vegetarian meal.