Ingredients:
- 1 butternut squash (2 pounds)
- 2 tablespoons olive Oil
- Kosher salt & fresh ground black pepper
- 6 cups chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 oz)
- 3/4 cup dry white wine
- 1/2 teaspoon garlic powder
- 1 cup freshly grated Parmesan cheese
- 2 ounces pancetta, diced (optional)
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut into 3/4 inch cubes. You should have about 4-6 cups. Place the butternut squash on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or dutch oven, melt 2 tablespoons butter and saute the shallots and pancetta (optional) on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. Add 2 cups of the roasted butternut squash. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Before you add your last 2 ladles of stock, add another 1 - 2 cups of the butternut squash. Continue adding stock until the rice is cooked through, but still al dente, about 30 minutes total. Take off the heat, add 2 tablespoons butter, parmesan cheese. Mix well. Serve topped with more Parmesan cheese, fresh chopped parsley and a dash of olive oil.
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