- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Sunday, October 5, 2014
Butternut Squash Risotto with Baby Leeks
1 tbls olive oil
2 oz diced Pancetta
1 tbls butter and more as necessary
2 cups diced butternut squash (1/2 inch cubes)
1 cup white part leek sliced to 1/4 inch (or substitute,1 cup diced onion)
1 tsp chopped fresh thyme (or substitute 1/2 tsp dried thyme)
1 1/2 cups Arborio rice
1 cup dry white wine
4 cups chicken stock
1 cup grated Parmesan cheese
salt & pepper
In a large fry pan, heat the oil and add the Pancetta over medium heat. Cook Pancetta until fat is rendered and meat has just turned brown. Remove Pancetta and drain on paper toweling. Pour off all but 1 tbls fat. Reduce the heat and add the butter and butternut squash and saute' until slightly browned, then add the sliced leeks and thyme and cook another minute or two. Season the vegetables with salt and pepper. Remove vegetables and set aside. Add more butter and the rice and cook stirring until the grains look milky white. Deglaze the pan with white wine. Stirring up and loosen all brown bits. When the wine is almost absorbed, add chicken stock 1 ladle at a time, stirring constantly. Add the next ladle as the liquid is absorbed after each addition. When all the liquid is added, return the Pancetta, vegetables and the Parmesan and combine. Add a little water if necessary. Adjust the seasoning. The rice should be creamy.