Three Cheese Barley Risotto with Butternut Squash, Sweet Potato, and Pancetta
Serves 4-6
Ingredients
1/2 butternut squash, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes
5 ounces Smoked Scamorza, diced
3 tbsp. extra virgin olive oil, divided
10 sage leaves, roughly chopped, plus extra for serving
3 garlic cloves, roughly chopped
5 ounces pancetta, cut into 1/2 inch cubes, divided
3 tbsp. butter
1 onion, diced
3/4 cup white wine
1 3/4 cup barley, rinsed
5 cups chicken stock
Parmigiano Reggiano rind
2 tbsp. crème fraiche
3 1/2 ounces Taleggio
Kosher salt and freshly ground black pepper
Grated Parmigiano Reggiano for serving
——
Preheat oven to 390F.
On a baking sheet, combine the squash, sweet potato, smoked scamorza, sage, garlic, half the pancetta and 2 tablespoons of olive oil. Roast for 20-30 minutes, until just beginning to brown.
Meanwhile, in a large saucepan over medium-high heat melt the butter with the remaining tablespoon of olive oil. Add onion and cook, stirring, until translucent.
Add remaining pancetta and cook until brown.
Add wine and allow liquid to reduce slightly; then add barley, chicken stock, and Parmigiano Reggiano rind.
Reduce heat and simmer, stirring occasionally, for 30 minutes, until barley is cooked through.
Stir in half of the roasted vegetables-pancetta mixture and cook for 10 more minutes until the barley is cooked through.
Remove pan from heat, remove the rind, and add the crème fraiche and taleggio, and season to taste with salt and pepper.
Serve topped with the reserved vegetables-pancetta mixture, chopped sage, and grated Parmigiano Reggiano
credits to Parmigiano Reggiano