.png)
Follow on Social Media
Ingredients
2lbs squash, peeled and cut into ½” cubes
1 onion, finely diced
1 ¼ cup arborio rice
½ cup white wine
4 cups vegetable stock
½ cup cream
¼ cup parmesan
½ cup walnuts
¼ cup pancetta
1 tbsp thyme
1 tbsp butter
1 tbsp olive oil
1 tsp maple syrup
1 tbsp butter
Salt and pepper, to taste
Instructions
Step 1
Preheat the oven to 425°F. In a large bowl toss the squash with olive oil, salt, and thyme. Arrange squash on a baking sheet. Bake for 20 mins, until tender, flipping halfway through.
Step 2
Toss walnuts with maple syrup. Sprinkle it with black pepper. Arrange on a baking sheet. Bake for 5 mins, and set aside.
Step 3
In a large pot over medium heat, add pancetta. Cook for 5 mins until golden and set aside.
Step 4
In the same pot, add onion and cook for 3 mins, until tender. Add rice and toast for 2 mins. Deglaze the pot with wine. In a saucepan keep the broth warm under low heat. Add broth one ladle at a time. Stir frequently and starve rice between each addition. This should take approximately 20 mins.
Step 5
Finish with cream and parmesan. Fold in the majority of the squash, pancetta and walnuts. Garnish with remaining ingredients. Serve and enjoy!