Roasted Butternut Squash Risotto with Sugared Walnuts
Ingredients
Sugared Walnuts
-
½
cup
coarsely chopped walnuts
-
1
tablespoon
butter, melted
-
1
teaspoon
brown sugar
-
⅛
teaspoon
freshly ground black pepper
Risotto
-
2
cups
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
-
1
cup
finely chopped onion
-
1¼
cups
uncooked Arborio rice
-
½
cup
chardonnay
-
2
tablespoons
finely chopped fresh lemon thyme
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
¼
cup
shaved Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 400°F.
- Arrange walnuts on a jelly-roll pan and bake for 5 minutes, stirring twice. Toss with melted butter, brown sugar, and pepper.
- Combine butternut squash with olive oil and bake for 15 minutes until tender. Stir in garlic and set aside.
- In a saucepan, simmer chicken broth and water, keeping warm over low heat.
- In a large saucepan, cook pancetta for 5 minutes until browned. Add onion and cook until tender.
- Add Arborio rice and cook for 2 minutes, then add wine and cook until nearly absorbed.
- Gradually add the broth mixture, stirring until absorbed, for about 20 minutes.
- Stir in squash, thyme, salt, and pepper. Top with cheese and sugared walnuts.
Nutrition Facts (estimated)
Servings
6 servings
Calories
257
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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