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| 1-1/2 | pounds | butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups) | ||
| 2 | cups | fat-free, less-sodium chicken broth | ||
| 1-1/3 | cups | water | ||
| 2 | cloves | Madeira wine or sweet Marsala | ||
| 2 | tablespoons | minced fresh tarragon | ||
| 4 | ounces | chopped pancetta | ||
| 1 | cup | finely chopped onion | ||
| 1 | teaspoon | olive oil | ||
| 4 | cloves | garlic, minced | ||
| 3/4 | cup | uncooked Arborio rice or other short-grain rice | ||
| 1 | cup | 1/2-inch-cubed Monterey Jack cheese | ||
| 1/2 | teaspoon | salt | ||
| 4 | tablespoons | pine nuts, toasted | ||
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| Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes. Reduce oven temperature to 325°. Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.) Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired. |
