The Great Continent

How much Pizza I ate tonight?

Roasted Butternut Squash Risotto with Sugared Walnuts Served for Evenings

 

 

Ingredients

• ½ cup coarsely chopped walnuts
• 1 tablespoon butter, melted
• 1 teaspoon brown sugar
• ⅛ teaspoon freshly ground black pepper
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 tablespoon olive oil
• 2 teaspoons minced fresh garlic
• 4 cups fat-free, lower-sodium chicken broth
• ½ cup water
• ¼ cup pancetta, finely chopped (I used bacon)
• 1 cup finely chopped onion
• 1¼ cups uncooked Arborio rice
• ½ cup chardonnay
• 2 tablespoons finely chopped fresh lemon thyme or 1½ tablespoons thyme plus ½ teaspoon grated lemon rind
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup shaved Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400°.
2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and ⅛ teaspoon pepper. Toss well to coat.
3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
4. Bring broth and ½ cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Top with cheese and nuts.