Risotto

0 0
Risotto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
115 g Pancetta thinly sliced and cut into 2.5cm strips
3 tbsp Extra Virgin Olive Oil
680g Butternut Squash peeled, halved, seeded and cut into cubes
8 Fresh Sage Leaves
1.3 litres Chicken Stock
4 tbsp Unsalted Butter
1 medium Onion
540g Arborio Rice
250 ml White Wine
50 g Parmesan

A delicious pancetta and butternut squash risotto

Cuisine:

Ingredients

Directions

Share

I have a confession to make: I am running my first half marathon this weekend. Imagine my delight when I realised it coincided with the Italian Grand Prix. I have been using it as an excuse all week to try out various Italian dishes. This risotto is my favourite. It is both tasty and colourful.

I have taken a back seat on this one as risotto is my other half’s speciality. If you peruse the internet for risotto recipes you will see there are so many different recipes. Some subtle ones like lemon risotto and other which pack more of a punch.

Our go-to risotto recipe is Champagne and Butternut Squash but we found this Italian variation on the food and wine website.

Hopefully by the time you read this, it will have fuelled me round my 13 and a bit miles. I am sure I will be settling down to a glass or two of Prosecco, after all, it will undoubtedly be a PB!

Steps

1
Done

In a large skillet cook the pancetta over a moderate heat until it is crisp, about 4 minutes. Transfer the pancetta to a medium bowl, reserving the fat and add 1 tbsp. olive oil to the skillet.

2
Done

Add the squash and cook over a moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with the salt and pepper and cook until aromatic about 1 minute longer.

3
Done

Transfer the squash to the bowl with the pancetta.

4
Done

In a medium saucepan bring the stock to a simmer over a moderately high heat. Reduce the heat to low and keep warm.

5
Done

In a large saucepan, melt 3 tbsp. of the butter in the remaining 2 tbsp. oil. Add the onion and cook over a moderate heat, stirring occasionally until softened. Add the rice and cook, stirring for 2 minutes. Add the wine and cook, stirring constantly, until absorbed.

6
Done

Add the stock about 250 ml at a time, 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.

7
Done

Stir in the remaining 1 tbsp. of butter and the parmesan. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls and sprinkle with some more parmesan to serve.

Zoe Negus

Plum And Amaretti Semifreddo
previous
Plum and Amaretti Semifreddo
Bruschetta
next
Bruschetta
Plum And Amaretti Semifreddo
previous
Plum and Amaretti Semifreddo
Bruschetta
next
Bruschetta

Add Your Comment