Risotto with Butternut Squash, Pancetta, and Jack Cheese

Risotto with Butternut Squash, Pancetta, and Jack Cheese
Photo by Randy Mayor

Ingredients

  • 1 cup finely chopped onion
  • 4 ounces chopped pancetta
  • 1 tablespoon minced fresh tarragon
  • Cooking spray
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon olive oil
  • Fresh tarragon sprigs (optional)
  • + 9 more ingredients
    • 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
    • 1 ½ pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
    • 2 tablespoons Madeira wine or sweet Marsala
    • 2 garlic cloves, minced
    • ½ teaspoon salt
    • 1 1/3 cups water
    • 2 cups fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup uncooked Arborio rice or other short-grain rice

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. Co...

View full recipe at My Recipes

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