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Risotto with Squash and Pancetta
Risotto with Squash and Pancetta
(Risotto con Zucca e Pancetta)
 
 
Ingredients:
 
6 cups chicken broth
1 cup dry white wine
2 tablespoons extra virgin olive oil
3 ounces pancetta, coarsely chopped
2 cups of 1/2-inch pieces peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups Arborio rice

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmigiano cheese
Additional grated Parmigiano cheese
 
Directions:
 
Bring broth and wine to simmer in medium saucepan.
 
Reduce heat; keep hot.

Heat olive oil in heavy large saucepan over medium heat.
 
Add pancetta; saute until cooked through, about 5 minutes.

Add squash and onion; stir to coat.

Add rice; saute 1 minute.

Add 2 cups hot broth mixture.
 
Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed.

Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.

Mix butter and 2 tablespoons Parmigiano cheese into risotto.

Season with salt and pepper.

Spoon risotto into bowl.
 
Serve, passing additional Parmigiano cheese separately. Serves 6 as a first course.
 
That's it!
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