Butternut Squash RisottoPosted by in Food
This is one of my favorite fall dishes. I make it every year. It’s hearty, warm, smoky, rich, and cheesy. It freezes well also. The kids don’t like this very much and Mr. MarthaAndMe is lukewarm about it, but I could eat this every night and be a happy camper.
Peel and cut one butternut squash into even 1 inch pieces. Roast on a baking sheet with a few tbsp of olive oil at 425 for about half an hour, until it is soft and beginning to brown.
Start with 4 ounces of chopped pancetta (you can use bacon if you prefer). Cook it in a large pot. Remove the pancetta when lightly browned, leaving grease. Add 1 chopped white onion, adding a little olive oil if necessary. Cook until translucent.
Add 1 cup risotto and stir to coat it with the oil and onion. Cook for about 2 minutes. Begin adding chicken stock, following instructions on your risotto package for how much water and/or stock to use (I use mostly stock with some water). Add salt and pepper to taste and 1 tbsp thyme. Cook until risotto is done. Add the squash and pancetta. Stir until heated through. Add 8 ounces of cubed fontina cheese. Stir and serve.
To die for. A bowl of this on a fall evening and I feel comfy and cozy and well fed!