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- Risotto with Squash and Pancetta
- (Risotto con Zucca e Pancetta)
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- Ingredients:
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- 6 cups chicken broth
1 cup dry white wine
2 tablespoons extra virgin olive oil
3 ounces pancetta, coarsely chopped
2 cups of 1/2-inch pieces peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups Arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmigiano cheese
Additional grated Parmigiano cheese
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- Directions:
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- Bring broth and wine to simmer in medium saucepan.
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- Reduce heat; keep hot.
Heat olive oil in heavy large saucepan over medium heat.
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- Add pancetta; saute until cooked through, about 5 minutes.
Add squash and onion; stir to coat.
Add rice; saute 1 minute.
Add 2 cups hot broth mixture.
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- 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 Parmigiano cheese into risotto.
Season with salt and pepper.
Spoon risotto into bowl.
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- Serve, passing additional Parmigiano cheese separately. Serves 6 as a first course.
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- That's it!
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