It seems to be clear that blogging has not been a top priority for me recently. Life just continues to be busy, busy, busy. I have tons that I want to catch up on…a trip to Cleveland, our week in Blue Ridge, GA…and I’ll get to all that. But for now…a recipe!
I’ve gone through a bit of a phase lately where I haven’t been in the mood to cook much. I’ve been going out to eat a lot lately or just picking up something at my local health food store. I knew that the cooking bug would bite again…I just needed to be inspired.
The other night I had my heart set on making risotto. After searching through Pinterest I decided on butternut squash risotto. I had kale to use up so I thought I’d throw that in. And I felt like it needed something else…boom! Pancetta!
To make prep a whole lot easier (ain’t nobody got time to cut up a squash) I found pre cut frozen butternut squash at my local health food store (for locals: Rollin’ Oats). I also was able to find chopped pancetta in the deli section of the grocery store.
I basically started off with a simple risotto recipe. I cooked off the pancetta and set it aside. I heated the butternut squash in a pan with olive oil and once it was cooked through I added seasoning and the kale. I stirred the mixture until the kale was slightly wilted (it will wilt more when stirred into the risotto) then set the mixture aside. Once the risotto is fully cooked I stirred in the pancetta and squash and kale mixture. The standard risotto recipe calls for 3 cups of broth, but I ended up using more. I recommend taste testing along the way to make sure you don’t undercook the rice. You don’t want it to be crunchy at all.
I served my risotto with baked chicken and a nice glass of Sauvignon Blanc.
Without further adieu, here’s the recipe! Hope you all have a Happy New Year!