Risotto with Squash and Pancetta
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as a first course
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 cups arborio rice
- 1/2 cup finely chopped onion
- 2 tablespoons grated parmesan
- Carbohydrate 68 g(23%)
- Cholesterol 23 mg(8%)
- Fat 17 g(26%)
- Fiber 4 g(15%)
- Protein 14 g(27%)
- Saturated Fat 6 g(31%)
- Sodium 238 mg(10%)
- Calories 503
Preparation 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
Preparation 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
