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PANCETTA & SQUASH RISOTTO

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 4 servings
INGREDIENTS
  • 3 cups organic low sodium chicken broth
  • 4 ounces pancetta or bacon, chopped
  • 1/2 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 cup Arborio rice
  • 2 cups cubed butternut squash
  • 1/2 cup dry white wine
  • 1/2 cup Culinary Circle Shredded Parmesan Cheese
  • 2 tablespoons chopped organic fresh thyme
DIRECTIONS

Add chicken broth to a small saucepan over medium-high heat; bring to a simmer. Reduce heat to keep warm.

Meanwhile, in large saucepan, sauté pancetta over medium-high heat until crisp; remove with slotted spoon to paper towels; set aside. Drain off all but 1 tablespoon of fat.

Add onions and garlic to pan sauté 2-3 minutes or until onions are softened. Add rice; sauté 2-3 minutes.

Stir in squash and wine; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed.

Remove from heat and stir in cheese and thyme; salt and pepper to taste.