This is a great recipe! I was hesitant to make it because of the time it takes but it was actually pretty easy. It comes out creamy and flavorful and I didn't miss the large amount of cheese I have used in risotto in the past. I made it with tilapia but I think I would make it with another type of fish in the future, something lemony would be good.
Roasted Butternut Squash Risotto with Sugared Walnuts
This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but it’s hearty enough to be a main dish, too. You can make it a meatless dish by leaving out the pancetta and using vegetable broth in place of the chicken broth.
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- Calories: 259
- Fat: 10.7g
- Saturated fat: 2.7g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 3.8g
- Protein: 7.5g
- Carbohydrate: 35.5g
- Fiber: 3.9g
- Cholesterol: 9mg
- Iron: 1.3mg
- Sodium: 397mg
- Calcium: 95mg
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon freshly ground black pepper
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- 2 teaspoons minced fresh garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1 ounce pancetta, finely chopped (about 1/4 cup)
- 1 cup finely chopped onion
- 1 1/4 cups uncooked Arborio rice
- 1/2 cup chardonnay
- 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
- 1. Preheat oven to 400°.
- 2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
- 3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
- 4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
- 5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
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