Serves: 4
Ingredients
-
1/3
pound pancetta
-
1
medium onion
-
1
shallot
-
2
tablespoons olive oil
-
1
tablespoon butter
-
3
cups chicken stock
-
1/2
cup white wine
-
1/2
cup pumpkin seeds
-
1/2
bunch parsley
-
1/2
cup grated parmigiana
Directions
- Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion.
- Saute pancetta in oven-proof pan. Remove and drain, saving fat.
- Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up.
- Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine.
- Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.