Butternut Squash Risotto

Everyone thinks risotto is only a dish for restaurants, but its actually quite easy to make. Once you master the basic technique the possibilities are endless. Here I use butternut squash & pancetta to make a dish that just screams fall. Also included is a quick soup to make with the extra puree from this recipe, its two recipes in one!

2 cups squash puree (recipe follows)

1/4 pound Pancetta, diced (can sub bacon if pancetta is not available)

1 shallot, diced

2 Tbsp butter

1 1/2 cups Arborio rice

1/2 cup white wine

4-6 cups chicken stock (if store bought I prefer Pacific Natural, I get it in a big case @ Costco)

6 sage leaves, chopped

4 stalks of thyme, leaves stripped of then chopped

1/2 cup parmesan cheese, grated

kosher salt

fresh ground black pepper

Cook pancetta in medium pot on medium heat until crispy, remove from pot and set aside.

Add shallots and 1 Tbsp butter to pancetta fat in the pot. Sprinkle with a pinch of salt and sauté until tender, about 5 minutes. Add rice to pot and stir coating rice well, cook for 2-3 minutes stirring often.

Add wine and cook until almost dry, stirring rice often. Begin adding stock 1/2 cup at a time stir often and add next addition of stock when most of the previous addition has been absorbed by the rice. Cook for about 20 minutes and begin testing the rice it should be tender but still have texture. Stir in puree, Parmesan cheese, remaining butter, pancetta & herbs. Season to taste with salt and pepper.

Squash Puree

1 medium butternut squash

2 Tbsp maple syrup

1 tsp cinnamon

2 Tbsp honey

1/2 tsp all spice

4 whole cloves

2 Tbsp butter

Olive oil

Kosher salt

Fresh ground black pepper

Cut squash in half lengthwise, scoop out seeds with spoon removing stringy fibers as well. Rub squash halves with olive oil. Season with maple syrup, honey, all spice, cinnamon, salt & pepper being sure to leave a small pool of liquids in the well. Place 2 cloves and 1 Tbsp butter in each well, roast in 350° oven until tender about 30 minutes. Allow to cool then scoop mixture into food processor or blender, using juices that collected in the well to help produce a smooth puree. Add water slowly as necessary. Season with additional spices if desired.

This will make more puree then needed for the risotto, a perfect excuse to make soup. Add puree to pot, stir in chicken stock (if not using home made my pick for store bought is either Pacific Natural brand or Kitchen Basics low sodium) until desired consistence is achieved. Heat & enjoy!

Puree can be made up to 3 days in advance.