Martha Stewart Living Butternut Squash Risotto
Ingredients
- 5 cup chicken broth (or 6 cups)
- 1 pound butternut squash, peeled and cut into ¾ inch dice
- 2 teaspoon olive oil
- 1/4 pound pancetta, cut into ½ inch dice
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 1/2 cup Arborio rice
- 1/2 cup dry white wine
- Kosher salt and fresh ground pepper
- 2 tablespoon fresh tarragon or flat leaf parsley, roughly chopped
- 2 tablespoon roasted pumpkin seeds (optional)
Instructions
In a saucepan, combine stock and squash; bring to a boil over medium heat. Reduce heat to low and let simmer.
Meanwhile, warm the oil in a medium saucepan over medium low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp (about 10 minutes). Using a slotted spoon, set the pancetta on a paper towel to drain; set aside.
Add the onions and garlic to the rendered fat; cook, stirring, until translucent, 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook and stir until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup at a time. Cook and stir, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. Stir in the tarragon and reserved pancetta; garnish with the pumpkin seeds, if using.
