Here’s to butternut squash every day…try this if you want something different than the usual butternut squash soup.
For 4 people
- 250g arborio rice
- 1 medium sized butternut squash
- 1-2 leeks
- 1 thick slice pancetta, cubed (about 1/3 cup)
- 1L chicken stock
- 1 tbsp butter
- 2 tbsp parmiggiano
- 6 tbsp olive oil
- Cut squash in half lengthwise and bake cut side up in the oven at 350 for 1 hour. Let cool
2. Cut 1 leek and 1 thick slice of pancetta into cubes (you can use a few slices of bacon if you wish). Cook in a wide pan with 5 tablespoons olive oil.
3. When pancetta becomes translucent, add 1 cup of risotto rice. Allow to absorb oil and toast a bit. Lower heat to medium.
4. Add warm chicken broth one or two ladles at a time… Wait until they are absorbed by the rice before adding more.
5. Repeat this step and stir constantly until rice is tender but not too soft (about 15 minutes).
6. In the meantime, cut and cube butternut squash (whole one may be too much. You can reserve some if you wish).
7. Add to risotto mixture along with a tablespoon of butter and grated parmiggiano.
8. Remove from heat and let stand for a bit. You can mash the squash a bit if you wish.