I liked the fact that I didn't have to stir this risotto but it was very bland. I even had a glass of chardonnay with it and it just was not very good. I did use turkey bacon instead of the pancetta but I don't think it should have made that much of a difference. If I am going to splurge on risotto I want it to be absolutely delicious. I was planning on using this for a wine tasting party so I am so glad I tried it before hand. I will not be serving this at the party.
Risotto with Butternut Squash, Pancetta, and Jack Cheese
Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.
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- Calories: 423
- Calories from fat: 30%
- Fat: 14.2g
- Saturated fat: 5.5g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 1.9g
- Protein: 14.5g
- Carbohydrate: 57.3g
- Fiber: 6.6g
- Cholesterol: 28mg
- Iron: 2mg
- Sodium: 783mg
- Calcium: 235mg
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
- Cooking spray
- 2 cups fat-free, less-sodium chicken broth
- 1 1/3 cups water
- 2 tablespoons Madeira wine or sweet Marsala
- 1 tablespoon minced fresh tarragon
- 4 ounces chopped pancetta
- 1 cup finely chopped onion
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 3/4 cup uncooked Arborio rice or other short-grain rice
- 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons pine nuts, toasted
- Fresh tarragon sprigs (optional)
- Preheat oven to 475°.
- Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
- Reduce oven temperature to 325°.
- Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
- Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
- Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.
- Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.
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