Katie here: Something seems to be wrong with Blogger's comment application, but I was able to edit Bridget's query, so I am doing that. I totally love this recipe ... and so do my clients and my family! I make it in the pressure cooker, but you don't have to. And I've even seen some risottos made in a crockpot, but I haven't tried that yet.
Risotto with Butternut Squash and Pancetta
6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
4 ounces pancetta, coarsely chopped
1 small roasted butternut squash, peeled, seeded, and cubed
1 medium finely chopped onion
2 cups arborio rice
2 tablespoons butter
2 tablespoons grated Parmesan
additional grated Parmesan
4-6 sage leaves (fresh)
Sauté pancetta in olive oil in pressure cooker until fat is rendered; add onions, and saut´ until translucent. Add broth, wine, squash, and rice. Lock lid and bring to high pressure over high heat. Maintain pressure for 6 minutes.
Quick release and stir butter, Parmesan, and chopped sage, saving a bit of sage and Parmesan for garnish. Season with salt and pepper.
If you make it in a regular saucepan, you'll need to make the following changes.
- Keep the broth & wine hot in one pan, while making the risotto in another.
- Precook the squash.
- After sautéing pancetta and onions, start with 2 cups of the broth-wine mixture, and the squash and rice. Stir constantly, adding liquid ½ cup at a time until it is all incorporated.
- Finish by stirring in butter, Parmesan, and sage as above.
