Butternut Squash Risotto with Spinach and Crispy Pancetta
Yield 4 Servings
Free of: gluten and top 8 allergens.
This butternut squash risotto is the essence of fast and fancy!
Ingredients
1 whole butternut squash
3 tbsp olive oil, divided (1 tbsp + 2 tbsp)
4 cups vegetable broth, divided (1/2 cup + 3-1/2 cups)
1/2 cup diced onion
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 tbsp chopped fresh sage, optional
2 cups firmly packed, roughly chopped spinach
1-1/2 ounces diced uncured, nitrate-free pancetta, or bacon, fried (see recipe notes)
Allergy-friendly parmesan cheese, grated, such as Violife Just Like Parmesan
Instructions
- Preheat oven to 425-degrees F.
- Trim both ends of the butternut squash. Cut the squash in half crosswise, making it easier to work with. Then cut each half in half lengthwise. Scoop out the seeds with a spoon or melon baller, and discard or compost.
- Brush 1 tbsp olive oil on the flesh side of the squash pieces. Place pieces flesh side down on a baking pan lined with parchment paper or foil. Bake until tender, approximately 35-45 minutes. Remove from oven and let cool.
- Scoop flesh from half of the squash into a medium bowl and mash with a fork. Reserve remainder of squash for another use. Measure one cup of mashed squash and transfer to a blender with 1/2 cup of vegetable broth. Blend until smooth and set aside.
- Bring the remaining 3-1/2 cups of broth to a simmer in a medium saucepan, then reduce heat to low so that the broth just stays hot.
- In a large, 3-4 quart heavy-bottomed saucepan, heat remaining olive oil over medium heat. When the oil is hot add the onion and cook for about 3 minutes or until onion begins to soften and is slightly translucent.
- Add the arborio rice to the saucepan and stir briskly with a wooden spoon to coat the grains with oil, sautéing for two minutes.
- Add wine, stirring until the wine is fully absorbed. Set a timer for 18 minutes, the approximate cooking time for a perfect risotto.
- Begin to add hot broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup.
- After 10 minutes, add the butternut squash puree. Continue to cook for approximately 8 minutes, until the risotto is al dente, adding broth a half cup at a time as needed. And yes, always stirring. If you run out of broth and the risotto still isn't done, you can finish the cooking using hot water. Just add the water a ladle at a time, stirring while it's absorbed.
- Check the rice for doneness by biting into it. It should be al dente (firm to the tooth), but not hard in the center. You also don't want the risotto overcooked and mushy.
- When the risotto is al dente, stir in the sage and spinach. Remove from heat.
- Portion into bowls and garnish with allergy-friendly parmesan cheese and crispy pancetta, if desired.
Notes
For the crispy pancetta, dice pancetta and cook in a skillet over medium heat for about 4 minutes. Bacon can be substituted for the pancetta.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/butternut-squash-risotto-with-spinach-and-crispy-pancetta/