Butternut & Pancetta Risotto

• συνολικός χρόνος: 34 minutes

Υλικά

1 1/4 cup arborio rice

2 cups butternut squash, cubed (or more if you'd like)

1/4 pound pancetta, diced

1/2 medium onion, finely diced

3 - 3 1/2 cups @kettleandfire chicken bone bone broth OR cooking stock

2 tbsp butter

1/3 cup grated parmesan

1/2 cup dry white wine

olive oil

salt & pepper

parsley for topping (optional)

Οδηγίες

In a large saucepan, cook pancetta over medium high heat until crispy. transfer the pancetta to a medium bowl. In the same pan, add a drizzle of olive oil and add the butternut squash and sauté until tender and cooked, about 8-10 mins. Sprinkle with a pinch of salt and transfer to the bowl with pancetta.

In a small pot, add the broth and heat over medium heat. we want the broth to be warm when we add it to the rice :) Reduce the heat to low and keep it warm

In the same large saucepan as above, melt the butter and add in a drizzle of olive oil. Add in the finely diced onion and cook for 2-3 minutes on medium until the onion is softened and fragrant. Add in the rice and cook, stirring, for 2-3 minutes. Add the wine and stir until the wine is absorbed. Add 1/2 cup of the warm stock to the rice and stir until absorbed. Continue adding the stock, 1/2 cup at a time, and stirring constantly is nearly absorbed before adding more. After adding most of the broth, test the rice to see if it is done or not. Add enough broth until the rice is just tender and the liquid is creamy. This whole process takes about 20 minutes!

Add in the grated parmesan and gently fold in the set aside butternut squash and pancetta. Add salt and pepper to taste and enjoy!