Pancetta, Chestnut & Squash Risotto

Recipe Directions

1. Heat a medium saucepot over medium-high heat for 90 seconds. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot.
2. Use scissors to cut open the package of pancetta, butternut squash, garlic, onion & sage (a) and add to the pot. Season with a generous pinch of salt and pepper. Saute for 2 minutes, stirring occasionally.
3. After 2 minutes, remove the pot from the heat and add the vegetable stock (b). Return the pot to the heat and bring the mixture up to a simmer.
4. Once simmering, add the risotto (c) and bring the mixture back up to a simmer without stirring. When the mixture has reached a simmer, lower the heat so that the risotto maintains a simmer (but it is not boiling). Simmer and stir regularly for 4 minutes or until 80% of the liquid has evaporated (whatever happens first).
5. Once 80% of the liquid has evaporated or 4 minutes have passed, turn the heat off but keep the pot on the burner. Add the chestnut & squash puree (d) and stir to incorporate. Taste and add more salt and pepper if you wish.
6. Add the arugula (e) to a mixing bowl. Pour the apple vinaigrette (f) over the arugula. Toss with tongs to combine the ingredients together. Taste and add salt and pepper if you wish.
7. Spoon the risotto on to your serving plates. Serve the salad on the side or on top of the risotto.