ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA
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.
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Victory Victor
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this risotto. The butternut squash and pancetta were a great combination, and the risotto was cooked perfectly.
Zohaib GUJJAR
[email protected]This risotto was delicious! The roasted butternut squash and mushrooms added a lot of flavor, and the pancetta gave it a nice salty kick. I would definitely recommend this recipe.
Akmal Cheema
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the flavor and texture. I will definitely be making this again.
Tash Pk
[email protected]This recipe was easy to follow and the risotto turned out great! I would definitely recommend it to anyone looking for a delicious and easy-to-make risotto.
Eliona Sejfiu
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I think I needed to add more liquid.
Shafaq naz
[email protected]This risotto was a bit too bland for my taste. I would have liked more flavor from the roasted butternut squash and mushrooms.
Ashiery Kays
[email protected]Not bad!
Rahul Sahani
[email protected]Meh.
Jay B.
[email protected]This dish was amazing! The risotto was creamy and flavorful, and the roasted butternut squash and mushrooms were perfectly cooked. The pancetta added a nice salty touch. I would definitely recommend this recipe to anyone looking for a delicious and e
Esther Osaghae
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The roasted butternut squash and mushrooms added a lot of flavor and texture, and the pancetta gave it a nice salty kick. I'll definitely be making this again.
Maria Cervantes
[email protected]This risotto was so easy to make and it turned out so delicious! I loved the combination of roasted butternut squash and mushrooms, and the pancetta added a nice salty flavor. I will definitely be making this again soon.
TJ Austin
[email protected]I tried this recipe last night and it was a hit with my family! The risotto was creamy and flavorful, and the roasted butternut squash and mushrooms added a nice touch of sweetness and earthiness. I will definitely be making this again.
DIPJOL Roy
[email protected]This roasted butternut squash and mushroom risotto was an absolute delight! The flavors of the squash, mushrooms, and pancetta came together perfectly, and the risotto was cooked to a creamy perfection. I highly recommend this dish for a special occa