Roasted Butternut Squash Risotto With Sugared Walnuts
From mattandmaren 13 years ago
- 1 hour to make
- Serves 4
Made this for dinner tonight - yum! Definitely a keeper, although it does take a little prep time. Once everything's ready though, it's only 30 minutes from the start of cooking 'til you're ready to serve, so if you've got some prep time during the day it works for a weekday meal. Read more I served it topped with rotisserie chicken quarters, although a quarter duck would probably be just a tad bit better! See less
Ingredients
- 1/2 cup coarsely chopped walnuts shopping list
- 1 tablespoon butter, melted (I used goat butter) shopping list
- 1 teaspoon brown or date sugar shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 3 (or more - I'd use more next time) cups peeled butternut squash cut into 1/2 inch cubes shopping list
- olive oil shopping list
- 2 teaspoons minced fresh garlic shopping list
- 4 lower-sodium chicken broth (I used regular this time around, and it ended up being just a tad salty) shopping list
- 1/2 cup water shopping list
- 1 ounce pancetta, finely chopped (about 1/4 cup) shopping list
- 1 cup finely chopped onion shopping list
- 1 1/4 cups uncooked arborio rice shopping list
- 1/2 cup chardonnay (the rest of the bottle went nicely with dinner!) shopping list
- 1 1/2 tablespoons thyme (leaves only - this took some time) plus 1/2 teaspoon grated lemon rind shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/42cup grated parmigiano-reggiano cheese or Balearina aged goat gouda (great substitute for P-R if you don't do cow dairy!) shopping list
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!).
People Who Like This Dish 2
- laurieg Wilmington, MA
- ttaaccoo Buffalo, NY
- mattandmaren Kirkland, WA
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