Name: Risotto with Squash and Pancetta
Yield: Serves 6 as a first course
Ingredients: 6 cups canned low-salt chicken broth; 1 cup dry white wine; 2 tablespoons olive oil; 3 ounces pancetta, coarsely chopped; 2 cups 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 Parmesan; Additional grated Parmesan

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Recipe information

Yield
Serves 6 as a first course

Ingredients

6 cups canned low-salt chicken broth

1 cup dry white wine

2 tablespoons olive oil

3 ounces pancetta, coarsely chopped

2 cups 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 Parmesan

Additional grated Parmesan

Preparation

Step 1
Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
Step 2
Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 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.
Step 3
Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes