Risotto with Butternut Squash, Pancetta, and Jack Cheese Print Full Page | MyRecipes.

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Risotto with Butternut Squash, Pancetta, and Jack Cheese Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.

Yield: 4 servings (serving size: 3/4 cup) Randy Mayor; Jan Gautro 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups) Cooking spray 2 cups fat-free, less-sodium chicken broth 1 1/3 cups water 2 tablespoons Madeira wine or sweet Marsala 1 tablespoon minced fresh tarragon 4 ounces chopped pancetta 1 cup finely chopped onion 1 teaspoon olive oil 2 garlic cloves, minced 3/4 cup uncooked Arborio rice or other short-grain rice 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons pine nuts, toasted Fresh tarragon sprigs (optional) Preheat oven to 475°. Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes. Reduce oven temperature to 325°. Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.) Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired. Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

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FAT 14. All rights reserved. Lifestyle Group.5g. http://find.5g. CHOLESTEROL 28mg. and Jack Cheese Print Full Page | MyRecipes..2g (sat 5.myrecipes. OCTOBER 2004 This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Copyright ©2011 Time Inc. FIBER 6.6g Cooking Light.3g. CALCIUM 235mg. SODIUM 783mg.9g).6g.dyn?action=printerFriendly&recipe_id=1000.. CARBOHYDRATE 57.com/recipes/recipefinder.Risotto with Butternut Squash. PROTEIN 14. 3/1/2011 . Pancetta. IRON 2mg.poly 1.mono 5.com Page 2 of 2 CALORIES 423 (30% from fat).

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