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photo Risotto with Butternut Squash Recipe | Say Mmm

Risotto with Butternut Squash

Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.
4 Servings - myrecipes.com
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Servings:4  | Calories:502 | Total Fat:24g  | Chol:35mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 8g
40 %
Total Carb 56g
19 %
Fiber 5g
20 %
Sugars 6g
---
Cholesterol 35mg
12 %
Sodium 982mg
41 %
Protein 15g
31 %
Calories:
31% Others combined
27% Arborio rice
25% Pancetta
15% Butternut squash
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1 / 2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted

 Directions : View recipe directions on myrecipes.com
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