How to make it

  • 1. Preheat oven to 400°.
  • 2. Arrange nuts in a single layer on a cookie sheet. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat. Keep warm.
  • 3. Combine squash and a couple of tablespoons of olive oil, tossing to coat. Arrange squash in a single layer on cookie sheet. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside but keep warm.
  • 4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
  • 5. Heat a tablespoon or two of olive oil in a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • 6. Serve in 4 individual bowls and top with cheese, nuts and a quarter rotisserie chicken (or duck!).

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  • 22566 9 years ago
    Put a fox in the hen house...comes up chicken everytime :o)
    Duck would be good.
    Great Picture.
    Like the recipe...Thank-you
    Been a spell...hope all is well.
    Kind Regards
    Was this review helpful? Yes Flag

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