Ingredients
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115 g Pancettathinly sliced and cut into 2.5cm strips
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3 tbsp Extra Virgin Olive Oil
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680g Butternut Squashpeeled, halved, seeded and cut into cubes
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8
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1.3 litres Chicken Stock
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4 tbsp Unsalted Butter
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1 medium Onion
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540g Arborio Rice
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250 ml White Wine
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50 g Parmesan
Directions
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Transfer the squash to the bowl with the pancetta. |
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4
Done
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In a medium saucepan bring the stock to a simmer over a moderately high heat. Reduce the heat to low and keep warm. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
