risotto-with-squash-and-pancetta-4670.json

{
    "directions": [
        "Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.",
        "Heat oil in heavy large saucepan over medium heat. Add pancetta; saut\u00e9 until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; saut\u00e9 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.",
        "Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately"
    ],
    "ingredients": [
        "6 cups canned low-salt chicken broth",
        "1 cup dry white wine",
        "2 tablespoons olive oil",
        "3 ounces pancetta, coarsely chopped",
        "2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)",
        "1/2 cup finely chopped onion",
        "2 cups arborio rice",
        "2 tablespoons (1/4 stick) butter, room temperature",
        "2 tablespoons grated Parmesan",
        "Additional grated Parmesan"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pork",
        "Rice",
        "Vegetable",
        "Appetizer",
        "Dinner",
        "Bacon",
        "Squash",
        "Butternut Squash",
        "Fall",
        "Winter",
        "Sugar Conscious",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Risotto with Squash and Pancetta",
    "url": "http://www.epicurious.com/recipes/food/views/risotto-with-squash-and-pancetta-4670"
}