Roasted Butternut Squash Risotto with Crispy Pancetta, Pine Nuts & Thyme
-courtesy Michael's Back Door Restaurant
This is an easy but delicious dish that can be prepared to serve a few, or many. Grilled tortilla shell filled with guacamole, lime slaw, pico de gallo and sautéed shrimp with crumbled queso fresco. At the restaurant the dish is served with yucca frites drizzled with house made picante ketchup and roasted garlic aioli.
2 cups Arborio rice
5 cups chicken stock
1 large onion, chopped
1 clove garlic, chopped
½ cup roasted pine nuts
¼ cup Parmesan cheese
1 tsp thyme
1 tbsp unsalted butter
6 slices pancetta
Salt and pepper to taste
Dice squash into small cubes and roast on a cookie sheet in oven at 425°F until tender and golden brown, about 30 minutes.
Sauté onions in saucepan with rice until golden. Add chicken stock and simmer until stock is absorbed. Stir frequently.
Roast pine nuts until golden brown and bake pancetta until crispy.
Fold butternut squash into risotto. Add Parmesan and thyme. Season with salt and pepper. Finish with pat of butter.
Garnish with crispy pancetta and pine nuts.