Risotto with Squash and Pancetta Recipe

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Ingredients

Count

Nutrition

719

Calories

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Ingredients:

Serving

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tbsp olive oil
3 oz pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled butternut squash (about 18 oz)
1/2 cup finely chopped onion
2 cups arborio rice
2 tbsp (1/4 stick) butter, room temperature
2 tbsp grated parmesan
additional grated parmesan

Directions:

Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	718.81 Kcal (3010 kJ)
Calories from fat	395.86 Kcal
		% Daily Value*
Total Fat	43.98g	68%
Cholesterol	96.79mg	32%
Sodium	879.12mg	37%
Potassium	100.92mg	2%
Total Carbs	57g	19%
Sugars	0.94g	4%
Dietary Fiber	1.06g	4%
Protein	11.22g	22%
Vitamin C	0.9mg	2%
Vitamin A	0.4mg	13%
Calcium	48.3mg	5%

Amount Per 100 g
Calories	168.68 Kcal (706 kJ)
Calories from fat	92.89 Kcal
		% Daily Value*
Total Fat	10.32g	68%
Cholesterol	22.71mg	32%
Sodium	206.3mg	37%
Potassium	23.68mg	2%
Total Carbs	13.38g	19%
Sugars	0.22g	4%
Dietary Fiber	0.25g	4%
Protein	2.63g	22%
Vitamin C	0.2mg	2%
Vitamin A	0.1mg	13%
Calcium	11.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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