Best Baked Pancetta Butternut Squash Risotto Recipes

PANCETTA AND BUTTERNUT SQUASH PASTA

Steps:

• Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
• Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
• Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
• Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

BAKED RISOTTO WITH SQUASH AND PANCETTA

Steps:

• Preheat oven to 400 degrees F.
• Place a large skillet over medium heat and add pancetta, cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Add squash to the pancetta drippings in the skillet. Season with ¼ teaspoon of salt and ? teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes*. Add the sage leaves and cook until fragrant, about 1 minute. Remove from heat and transfer the squash and sage to the bowl with the pancetta.
• Meanwhile: Melt 4 tablespoons of the butter in a large saucepan or Dutch oven, with a tight fitting lid, over medium - medium/low heat. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds - 1 minute.
• Add the rice and increase the heat to medium. Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes. Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy in texture. Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
• Cover pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
• Transfer risotto to the stove top and place over low heat. Gently stir in the butternut squash mixture, remaining 1 tablespoon of butter and ½ cup of the parmesan cheese*. Taste and adjust for seasoning. Transfer risotto to serving bowls, and garnish with additional parmesan cheese if desired. Serve and Enjoy!
• Optional Garnish, Crispy Sage Leaves: Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium high heat. Add sage leaves and fry, 3-5 seconds, until crispy. Remove with a fork or slotted spoon to a paper towel lined plate. Sprinkle generously with coarse sea salt. Use as garnish for risotto.

BUTTERNUT SQUASH BAKED RISOTTO

Steps:

• Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

Steps:

• Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
• Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
• Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
• Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
• Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
• Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
• Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
• Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
• Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
• Add the butternut squash and stir to incorporate.
• Serve immediately with fried sage for garnish.
• Enjoy!

BUTTERNUT SQUASH AND PANCETTA RISOTTO

Steps:

• Cut the butternut squash in half lengthwise and scoop out all seeds, lightly brush with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet, wrap well with aluminum foil and bake at 350°F for 1-1.5 hours until the squash is fork tender and cooked through. Scoop out the cooked flesh and mash roughly with a fork, you should have about 2 cups of it, set aside.
• Begin rendering the diced pancetta by placing it in a cold pan on medium heat. Cook until the pancetta has crisped and the fat has rendered out, approximately 8-10 minutes. Remove the pancetta using a slotted spoon and drain off the excess fat.
• In the same pan that the pancetta was rendered in, add in the olive oil as well as butter and melt. Add in the diced shallots and cook on medium low heat for 3-5 minutes until the shallots have softened and become translucent.
• Add in the arborio rice as well as a generous pinch of salt and cook until the arborio has toasted, approximately 2 minutes.
• Deglaze with the white wine, adding in another generous pinch of salt and cook until almost all of the wine has been absorbed. Add in the squash puree and mix to incorporate.
• Add in 1/2 of the warmed chicken stock, another pinch of kosher salt and cook until most of the stock has absorbed, stirring regularly. Continue this process of adding stock, seasoning, stirring and cooking until the risotto has reached an "al dente" stage. This should take approximately 20 minutes and you will go through most of the chicken stock.
• When the risotto has reached an al dente stage, add in the grated Parmigiano-Reggiano as well as 2/3 of the cooked pancetta. Adjust consistency as well as seasoning as necessary with additional stock and salt. The risotto should be velvety and smooth, not clumpy. Transfer to risotto bowls or plates, top with the remaining crisped pancetta as well as additional grated Parmigiano if desired and serve immediately.

BUTTERNUT SQUASH AND PANCETTA RISOTTO WITH SPICED BUTTER

Steps:

• For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
• For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
• For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.
• Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
• Turn the heat to high and add the white wine, simmer until mostly absorbed.
• Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
• Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
• Gently fold in the squash. Serve immediately.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
• Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
• Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.
• Preparation Time: 15 minutes
• Cooking Time: 2 hours

ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
• Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
• Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

RISOTTO WITH SQUASH AND PANCETTA

Steps:

• Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
• 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.
• Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.