Risotto with Pulled Chicken, Pancetta and Roasted Butternut Squash
This is the perfect Risotto dish in my mind. It is so comforting and delicious. This is a wonderful meal to make for dinner parties and get togethers and actually is quite impressive. Of course its great for a weeknight dinner as well and is certainly one of our favorites. I take some great short cuts that make this recipe doable for anyone to prepare.
First, let go of the idea that risotto is difficult to prepare…it isn’t!
Second, I purchase Rotisserie chicken and take the meat off the bird, give it a chop to prep into bite sizes.
Third, I purchase the butternut squash, pre cubed in a bag ahead of time. Spread it out onto a cookie sheet tossed with Olive Oil and Herbs de Provence, salt and pepper and bake at 450 for 5-10 min or until tender but still firm. I divide them into zip lock bags ( about 1 1/2 cup per bag) and freeze.
Fourth, When I purchase my Parmesan I grate it myself ahead of time and keep it in the frig. I also save the rind and freeze it in a zip lock to use in dishes such as this and soups for additional flavor. It really make a huge difference! don’t throw them away.
Fifth, I try to find Pancetta when its on sale and I buy them all and keep them in the freezer. Its also easier to slice into strips when it’s still frozen.
Now that I’m ready to make this dish, It simplifies the steps tremendously.
Ingredients:
2 pkg or approx 16-20 slices of Pancetta thinly sliced and sliced into strips
1 cup Arborio Rice ( the best quality you can find)
4-6 cups chicken broth
1/2 onion finely chopped
6 cloves garlic finely chopped
4 Tbsp Olive oil
1 1/2-2 cups cubed and roasted butternut squash
1 cup Parmesan Reggiano finely grated
Rind of Parmesan ( optional)
1 cup fresh julienned basil leaves
1/2 Rotisserie chicken meat lightly chopped (approx 2 cups)
In a large pot add your chicken stock and bring to a simmer.
In a large stock pan add the Olive oil and heat, add the Pancetta and lightly crisp. Add the garlic and stir for 1 more minute. Add the risotto and stir for 3-4 minutes until nutty and slightly begins to toast. With the burner on Med-Low start adding the warm chicken stock about a 1/2 cup at a time stirring often to release the starches and create the beautiful creamy texture. (Add the Parmesan Rind if you have it). Continue adding the Chicken stock little by little stiring often and letting the risotto simmer. Cook the Risotto for 15 minutes. It should be becoming creamy but still al dente.
Fold into the Risotto the squash and chicken being careful not the mush up the cubes of squash. Remove the Rind of Parmesan and serve in large bowls topped with Fresh Basil and Parmesan. I also topped the risotto with blistered baby tomatoes. I love the texture and flavor, not to mention the color it adds.
Blistered Tomatoes
In a small skillet add a Tbsp Olive oil and heat, add the tomatoes (I used a handful for the. two of us) and fry them till they begin to whistle, pop and slightly blister
