Risotto With Butternut Squash, Pancetta, And Jack Cheese

More from this source
Cooking Light


Add a comment


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)

You might also like

Butternut Squash Risotto With Pistachios And Lemon
Cannelle et Vanille
Butternut Squash Risotto
Real Simple
Bacon Butternut Squash Risotto Recipe
Where Women Cook
Butternut Squash Risotto
The Pioneer Woman
Orzo Risotto Recipe With Winter Squash
Cookie and Kate
Butternut Squash Risotto
My Baking Addiction
Butternut Squash Risotto
Real Simple
Butternut Squash Risotto
Skinny Taste
Baked Barley Risotto With Butternut Squash
Real Simple
Creamy Vegetable And Barley Risotto With Chickpeas
One Hungry Mama