Butternut Squash and Pancetta Risotto with Spiced Butter

Total Time:
50 min
20 min
30 min

6 servings

  • Spiced Butter:
  • 4 cloves garlic, roasted
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon finely chopped chervil leaves
  • 1/2 teaspoon finely chopped marjoram leaves
  • Pinch ground cinnamon
  • Pinch ground ginger
  • Butternut Squash:
  • 2 tablespoons unsalted butter
  • 1 pound squash, cut into 3/4-inch cubes
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • Risotto:
  • 5 cups chicken stock, recipe follows
  • 1 tablespoon olive oil
  • 1/4 pound pancetta, small dice
  • 1/2 cup minced shallots
  • 1 cup arborio rice
  • 2 teaspoon finely chopped fresh sage leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 cup white wine
  • For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.

  • For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.

  • For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.

  • Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.

  • Turn the heat to high and add the white wine, simmer until mostly absorbed.

  • Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.

  • Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.

  • Gently fold in the squash. Serve immediately.

Chicken Stock:
  • 5 pounds chicken bones, rinsed well

  • 20 cups cold water

  • 2 carrots, chopped

  • 2 onions, chopped

  • 2 stalks celery, cut into 2-inch pieces

  • 1 stalk leek, cleaned, sliced into 2-inch pieces

  • 3 sprigs fresh Italian parsley

  • 1 sprig fresh thyme

  • 2 bay leaves

  • 1/2 teaspoon whole black peppercorns

  • 3 cloves garlic, smashed

  • Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

  • Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.

  • Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.

  • Yield: 16 cups

  • Preparation Time: 15 minutes

  • Cooking Time: 2 hours

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