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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is delicious. Ingredients:
6 cups chicken stock |
1 lb diced butternut squash |
2 teaspoons olive oil |
4 ounces pancetta |
1 medium chopped onion |
1/2 teaspoon garlic |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
2 tablespoons fresh parsley |
2 tablespoons roasted pumpkin seeds |
Directions:
1. In sauce pan, combine stock and squash. Bring to a boil. Let simmer.
2. Pour oil into a saucepan, place over medium heat.
3. Add pancetta; continue cooking for 10 minutes.
4. Add onions and garlic. Continue cooking for 5 to 7 minutes.
5. Add rice and cook for 3 to 4 minutes.
6. Add wine and continue cooking until absorbed.
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