Best 13 Roasted Butternut Squash And Mushroom Risotto With Pancetta Recipes

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Prepare to embark on a culinary journey as we present to you the definitive guide to crafting the perfect roasted butternut squash and mushroom risotto with pancetta. This enticing dish combines the contrasting flavors of roasted butternut squash, earthy mushrooms, crispy pancetta, and creamy Arborio rice in a masterpiece sure to captivate your taste buds. Let us take you through the process of selecting the finest ingredients, preparing the essential components, and assembling them into a harmonious symphony of flavors. Whether you're a seasoned risotto aficionado or a budding home cook seeking to expand your culinary repertoire, this article will provide you with the insights and instructions you need to create a truly memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON RISOTTO WITH BUTTERNUT SQUASH



Saffron Risotto with Butternut Squash image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 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 the butter and saute the pancetta and shallots 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 plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. 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. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

MUSHROOM AND BUTTERNUT SQUASH RISOTTO



Mushroom and Butternut Squash Risotto image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
2 medium shallots, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan, plus more for passing
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
  • Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
  • Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
  • Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.

BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO



Baked Pancetta & Butternut Squash Risotto image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

One 4-ounce container diced pancetta
2 tablespoons salted butter
2 cloves garlic, minced
1/2 medium onion, diced finely
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
1 1/2 cups Arborio rice
1 small butternut squash, peeled, seeded and diced (about 4 cups)
5 cups low-sodium chicken broth
1/2 cup white wine, such as Sauvignon Blanc
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus extra for garnish
2 tablespoons fresh parsley, chopped, plus extra for garnish
Juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
  • To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
  • Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.

MUSHROOM AND PANCETTA RISOTTO



Mushroom and Pancetta Risotto image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 1/2 cups low-sodium chicken broth
1 sprig rosemary
2 tablespoons extra-virgin olive oil
1 4-ounce package diced pancetta
12 ounces sliced wild mushrooms (about 4 cups)
1/2 onion, diced
1 1/2 cups arborio rice
1 cup dry white wine
2 tablespoons unsalted butter
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh chives, plus more for topping
Kosher salt and freshly ground pepper

Steps:

  • Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
  • Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
  • Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
  • Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

Nutrition Facts : Calories 522 calorie, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 658 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 19 grams

BUTTERNUT SQUASH OVEN RISOTTO



Butternut Squash Oven Risotto image

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 14

6 cups cubed peeled butternut squash (1 inch)
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1 cup water
1 small onion, chopped
2 cups uncooked arborio rice
2 garlic cloves, minced
1 cup beer
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO



Roasted squash, pancetta & chestnut risotto image

Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy too. Scatter with Parmesan and enjoy!

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 11

1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
1 ½ tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts , quartered
½ small pack sage , leaves picked
8 slices pancetta
2 banana shallots , finely chopped
2 garlic cloves , finely chopped
200g pearl barley
850ml low-sodium vegetable stock (we used bouillon)
parmesan , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
  • Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
  • Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
  • Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
  • Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
  • Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

BUTTERNUT SQUASH AND PANCETTA RISOTTO



Butternut Squash and Pancetta Risotto image

With the deep fall weather fully settled in, it's always a good idea to have some sort of squash on hand for simple, hearty dinners. This recipe was originally made to use up some leftover roasted butternut squash puree but has since remained a staple on regular rotation durin...

Provided by Vicky Tran

Categories     Main Dishes

Time 1h30m

Yield 3 servings

Number Of Ingredients 11

1 whole small to medium squash
150 grams pancetta, diced
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, finely diced
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock, hot (as needed)
1/2 cup grated Parmigiano-Reggiano, plus more for topping
Kosher salt, to taste
Black pepper, to taste

Steps:

  • Cut the butternut squash in half lengthwise and scoop out all seeds, lightly brush with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet, wrap well with aluminum foil and bake at 350°F for 1-1.5 hours until the squash is fork tender and cooked through. Scoop out the cooked flesh and mash roughly with a fork, you should have about 2 cups of it, set aside.
  • Begin rendering the diced pancetta by placing it in a cold pan on medium heat. Cook until the pancetta has crisped and the fat has rendered out, approximately 8-10 minutes. Remove the pancetta using a slotted spoon and drain off the excess fat.
  • In the same pan that the pancetta was rendered in, add in the olive oil as well as butter and melt. Add in the diced shallots and cook on medium low heat for 3-5 minutes until the shallots have softened and become translucent.
  • Add in the arborio rice as well as a generous pinch of salt and cook until the arborio has toasted, approximately 2 minutes.
  • Deglaze with the white wine, adding in another generous pinch of salt and cook until almost all of the wine has been absorbed. Add in the squash puree and mix to incorporate.
  • Add in 1/2 of the warmed chicken stock, another pinch of kosher salt and cook until most of the stock has absorbed, stirring regularly. Continue this process of adding stock, seasoning, stirring and cooking until the risotto has reached an "al dente" stage. This should take approximately 20 minutes and you will go through most of the chicken stock.
  • When the risotto has reached an al dente stage, add in the grated Parmigiano-Reggiano as well as 2/3 of the cooked pancetta. Adjust consistency as well as seasoning as necessary with additional stock and salt. The risotto should be velvety and smooth, not clumpy. Transfer to risotto bowls or plates, top with the remaining crisped pancetta as well as additional grated Parmigiano if desired and serve immediately.

ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA



ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA image

Categories     Mushroom     Simmer

Yield 4 main courses

Number Of Ingredients 19

1 tablespoon olive oil
4 tablespoons butter
2 tablespoons unsalted butter
1 tablespoon brown sugar
2 cups butternut squash, peeled and cut into ½ inch cubes
2 teaspoons garlic, finely minced
4 ounces shiitake mushrooms, de-stem, clean, cut in ½ and slice thinly (can substitute baby bella)
6 ounces crimini mushrooms, clean, cut in ½ and slice thinly
4 ounces pancetta, finely chopped
3/4 cup onion, finely chopped (or shallots)
1 ½ cups Arborio rice (my favorite is Vialone Nano)
½ cup chardonnay wine
4 cups of hot chicken stock, low salt
2 cups of hot beef stock
2 tablespoons fresh lemon thyme, finely chopped
¼ cup Parmesan Reggiano, finely grated
salt and pepper
Chopped fresh parsley (if avail)
Sage finely chopped

Steps:

  • Pre-heat an oven to 400 degrees. Heat 2 tablespoon unsalted butter in a 10" oven proof skillet on med-high heat and add the squash. Sauté the squash, shaking the pan, until it starts to brown, approximately 5 minutes. Remove the pan from the stove and place it in the pre-heated oven for 8 to10 minutes, until the squash is tender but not too soft. Take the pan from the oven and immediately add the 2 teaspoons of garlic. Gently stir the garlic into the squash. Set aside. Heat 2 tablespoons of butter in a 12" skillet on medium high heat. When the foam subsides add all the mushrooms, a sprinkle of salt and a little pepper and sauté stirring often until the mushrooms lose their liquid and begin to brown. Cook 1 minute more, remove from the heat and set aside Sauté the pancetta in a heavy 4 quart pan (non-stick is best), on medium heat, in 1 tablespoon of olive oil until brown. Add the onion and sauté a few minutes until the onion is soft. Add the rice, stirring constantly, and cook for 2 minutes, until the grains are somewhat opaque. Pour in the wine and simmer, stirring, until the wine is almost completely absorbed. Then add about 1 cup of hot stock to the rice and cook, stirring often, until the stock is absorbed. DO NOT let the rice stick to the bottom or sides of the pan. Add more stock as soon as the previous addition is absorbed. After 20 minutes most of the stock will be used and the rice will be tender with just a little bite. At this point, gently stir in the sage, the roasted butternut squash and the mushrooms. Add another ½ cup of stock, the parmesan cheese and 2 tablespoons of butter and stir gently to blend. Taste for salt and pepper. The rice should be creamy and tender. Divide the rice among heated shallow bowls and serve.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO



Barefoot Contessa's Butternut Squash Risotto image

I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."

Provided by Juenessa

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
  • You should have about 6 cups.
  • Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Roast for 25 to 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 the butter and saute the pancetta and shallots 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 plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • 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.
  • Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • Off the heat, add the roasted squash cubes and Parmesan.
  • Mix well and serve.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY



Baked Butternut Squash

Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

olive oil, to taste
½ large yellow onion, diced
3 cloves garlic, minced
½ tablespoon fresh rosemary, minced
1 ½ cups short-grain brown rice
5 ½ cups vegetable broth, divided
2 cups butternut squash, diced
salt, to taste
pepper, to taste
1 bunch fresh sage, optional
¾ cup freshly grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
  • Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
  • Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
  • Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
  • Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
  • Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
  • Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
  • Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
  • Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
  • Add the butternut squash and stir to incorporate.
  • Serve immediately with fried sage for garnish.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams

BUTTERNUT SQUASH AND MUSHROOM RISOTTO



Butternut Squash and Mushroom Risotto image

A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.

Provided by ewolodzko

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15

vegetable oil or canola oil
2 cups butternut squash, in 1/2 inch cubes
1 1/2 cups shiitake mushrooms, chopped small
1 tablespoon butter
1 tablespoon thyme
salt
pepper
olive oil
1 cup shallot, finely chopped
1/4 cup parsley, chopped (plus extra for garnish)
2 cups arborio rice
1 cup Chardonnay wine
4 cups chicken broth
2 tablespoons butter
1/8 cup romano cheese, finely grated

Steps:

  • Steps #2 through #6 are for the Veggies.
  • In a medium-large skillet, heat a thin film of oil on medium-high heat.
  • Add mushrooms. Sauté until oil absorbed (about 1 minute).
  • Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
  • Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
  • Add to risotto in step #14 below.
  • Steps #8 through #16 are for the Risotto.
  • Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
  • In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
  • Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
  • Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
  • Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
  • You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
  • When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
  • When rice is done, turn off heat. Stir in butter and cheese.
  • Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

An easy Roasted Butternut Squash Risotto

Categories     Rice     Vegetable     Roast     Low Fat     Parmesan     Arugula     Butternut Squash     Fall     Healthy     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12

3 lb butternut squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped
N/A arugula or baby spinach leaves

Steps:

  • Roast squash:
  • Preheat oven to 450°F.
  • Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
  • Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
  • Start risotto after squash has been roasting 40 minutes:
  • Bring broth to a simmer and keep at a bare simmer, covered.
  • Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
  • Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
  • Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
  • Serve risotto immediately, spooned over reserved squash slices.

Tips

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh vegetables, high-quality mushrooms, and nutty-flavored rice.
  • Roast the butternut squash first: Roasting the butternut squash before adding it to the risotto will help to caramelize the sugars and bring out its natural sweetness. This will add a delicious depth of flavor to the dish.
  • Use vegetable broth: Vegetable broth will help to create a flavorful base for the risotto. You can also use chicken broth if you prefer.
  • Add the rice gradually: Don't add all of the rice at once. Add it in small batches, stirring constantly. This will help to prevent the rice from clumping together.
  • Cook the risotto until it is creamy and al dente: The risotto should be cooked until it is creamy and al dente, with a slightly firm bite. This will usually take about 18-20 minutes.
  • Stir in the pancetta and Parmesan cheese: Once the risotto is cooked, stir in the pancetta and Parmesan cheese. This will add a salty, savory flavor to the dish.

Conclusion

Roasted butternut squash and mushroom risotto with pancetta is a delicious and flavorful dish that is perfect for a special occasion. It is also relatively easy to make, so it is a great option for a weeknight meal. Here are a few additional tips for making this dish:
  • If you don't have pancetta, you can use bacon or prosciutto instead.
  • You can also add other vegetables to this dish, such as peas, carrots, or bell peppers.
  • If you are vegan or vegetarian, you can omit the pancetta and use vegetable broth instead of chicken broth.
This versatile dish can be served as a main course or a side dish. It is also a great option for a potluck or party.

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