Roasted Butternut Squash Risotto with Walnuts

Categories: Pasta

Ingredients

• 1/8 cup coarsely chopped walnuts
• 1/4 tablespoon butter, melted
• 1/4 teaspoon brown sugar
• 1/16 teaspoon freshly ground black pepper
• 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1/4 tablespoon olive oil
• 1/2 teaspoons minced fresh garlic
• 1 cups fat-free, lower-sodium chicken broth
• 1/8 cup water
• 1/4 cup finely chopped onion
• 1/3 cups uncooked Arborio rice
• 1/8 cup chardonnay
• 1/2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 400°.

2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.

3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.

4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

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