Butternut Squash Risotto With Pancetta, Pecorino And Marjoram
serves 2-4
This is a great take on a classic autumn dish. Pancetta adds meaty richness, marjoram adds woodsy warmth, and pecorino adds a salty tang. Rosemary and oregano would both work well in place of the marjoram.
1 large butternut squash, peeled and cubed
3 cups water
3 cups low-sodium chicken broth
1 tablespoon olive oil
4 slices pancetta (or 2 pieces bacon), diced
1/3 medium red onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
2 tablespoons chopped fresh marjoram
2 tablespoons unsalted butter
1/2 cup grated pecorino
prep: 20 minutes
total: 1 hour 15 minutes
broiling pan
medium saucepan
deep, nonstick skillet
ladle
grater
1. Preheat the oven to 350F.
2. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 3-inch pieces. Put the pieces on a broiling pan, season them lightly with salt and pepper, and bake until tender, 30-40 minutes. When they cool, cut them into bite-size pieces.
3. Meanwhile, put the water and broth in a medium saucepan over low heat, and bring to a gentle simmer. Reduce the heat to low and keep the broth hot. Prep the remaining ingredients.
4. Heat the olive oil in a deep nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until it renders most of its fat, 3-5 minutes. Add the onions and cook until soft, another 3-5 minutes.
5. Add the rice and cook, stirring occasionally, until it's glossy, 2-4 minutes. Add the white wine, stir, and let it get absorbed by the rice.
6. Add a ladleful of the simmering broth and water to the rice, stirring occasionally. Once the liquid has been absorbed by the rice, add another ladleful of the liquid. Repeat this process -- add ladle of liquid, stir occasionally, let rice absorb liquid -- for 15 minutes.
7. Stir in the squash and marjoram. Continue to add the liquid, one ladleful at a time. After 5 more minutes, begin tasting the rice. Continue to cook until the rice is tender but still al dente. The risotto should be slightly soupy.
8. Remove the skillet from the heat, and quickly stir in the butter. Add the pecorino and stir well. Season to taste with salt and pepper.
2. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 3-inch pieces. Put the pieces on a broiling pan, season them lightly with salt and pepper, and bake until tender, 30-40 minutes. When they cool, cut them into bite-size pieces.
3. Meanwhile, put the water and broth in a medium saucepan over low heat, and bring to a gentle simmer. Reduce the heat to low and keep the broth hot. Prep the remaining ingredients.
4. Heat the olive oil in a deep nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until it renders most of its fat, 3-5 minutes. Add the onions and cook until soft, another 3-5 minutes.
5. Add the rice and cook, stirring occasionally, until it's glossy, 2-4 minutes. Add the white wine, stir, and let it get absorbed by the rice.
6. Add a ladleful of the simmering broth and water to the rice, stirring occasionally. Once the liquid has been absorbed by the rice, add another ladleful of the liquid. Repeat this process -- add ladle of liquid, stir occasionally, let rice absorb liquid -- for 15 minutes.
7. Stir in the squash and marjoram. Continue to add the liquid, one ladleful at a time. After 5 more minutes, begin tasting the rice. Continue to cook until the rice is tender but still al dente. The risotto should be slightly soupy.
8. Remove the skillet from the heat, and quickly stir in the butter. Add the pecorino and stir well. Season to taste with salt and pepper.
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