Roasted Butternut Squash Risotto with Sugared Walnuts

Name: Risotto Labu Butternut Panggang dengan Kenari Manis
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup coarsely chopped walnuts; 1 tablespoon butter, melted; 1 teaspoon brown sugar; 1/8 teaspoon freshly ground black pepper; 2 cups (1/2-inch) cubed peeled butternut squash; 1 tablespoon olive oil; 2 teaspoons minced fresh garlic; 4 cups fat-free, lower-sodium chicken broth; 1/2 cup water; 1/4 cup pancetta, finely chopped (I used bacon); 1 cup finely chopped onion; 1 1/4 cups uncooked Arborio rice; 1/2 cup chardonnay; 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup shaved Parmigiano-Reggiano cheese

This creamy butternut squash risotto recipe is a simple, vegetarian recipe featuring roasted squash, walnuts, and thyme. Simple, easy, and delicious!

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 1 views

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Risotto Labu Butternut Panggang dengan Kenari Manis

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

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

Steps

Preheat oven to 400°.
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.
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.
Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
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.