Roasted Squash, Artichoke Heart & Pancetta Risotto with Arugula Pesto
This recipe from self-taught chef and recipe-developer, Linda Baker. Serve with your favorite recipe of Arugula pesto and seared scallops.
2 cups butternut squash, diced
2 large artichoke hearts, diced (about 3/4 cup diced same size as butternut)
1 package (4 oz.) pancetta, diced
2 Tbsp. extra virgin olive oil
1 cup arborio rice
1/2 cup onion, diced
1/2 cup dry white wine or white vermouth (I use vermouth as it is always the same, no extra oak)
2 cups reduced sodium or homemade chicken stock (If making in pressure cooker, then 6-8 cups stock)
1/2 cup grated parmesan cheese
Salt and freshly ground pepper, to taste
1 recipe Arugula Walnut Pesto
- Heat the oven to 400°F. Toss the butternut squash with a bit of olive oil then spread on a cookie sheet; bake in the oven until tender, about 10 to 15 minutes. During the last 5 minutes add the diced artichoke hearts. Keep warm and set-aside. Turn off oven when done.
- While the squash is roasting, saute the pancetta in a small saute pan over medium heat until it just begins to crisp (you don’t want it crispy, just starting to around the edges) and some of the fat has been rendered. Remove the pancetta to paper towels to drain. Reserve the oil.
- Place your pressure cooker or high-sided saucepan over medium-high heat; add enough olive oil to coat the bottom of the pan by about 1/4 inch; add 1 tablespoon of the pancetta oil.
- Add the onions and saute until translucent; about 2 minutes, then add the rice; cook, stirring until the rice is opaque; 3 – 5 minutes. Add the wine or vermouth and cook until it has evaporated.
- (Pressure Cooker Directions) If making the risotto in a pressure cooker, add the 2 cups broth and cover; bring to pressure; reduce heat just to maintain pressure and cook for 7 minutes. Release the pressure; open and stir in the squash, artichoke hearts and pancetta. Cook until heated through, then add the cheese. Taste and adjust for salt and pepper. If the risotto is not loose enough, add a little chicken stock. Serve in heated bowls with the Arugula Walnut Pesto and optional seared scallop. Serve.
- (High Saucepan Directions) If making the risotto in the traditional way, once the rice and onions have been sautéed and the wine reduced, add two ladles of warm stock, stir and cook until almost evaporated, then add two more; stir and cook, adding stock one ladle full at a time each time the pot is almost dry, until the rice is al dente (about 20 minutes)
- Once rice is al dente, add the squash, artichoke hearts, and pancetta with one ladle more of stock. Cook until hot and the rice is to your liking; add the cheese and salt and pepper to taste. Serve in heated bowls with the Arugula Walnut Pesto and optional seared scallop.
Such a flavorful and tasty meal. The combination of all these ingredients go so well together. Takes a little more time and effort to make but it prod
Such a flavorful and tasty meal. The combination of all these ingredients go so well together. Takes a little more time and effort to make but it produces a great meal.