Garden State Harvest

There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)

• 3 tbsp olive oil, divided

• Salt & freshly ground black pepper, to taste

• 6 cups chicken or vegetable stock (kept warm)

• 2 tbsp unsalted butter

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• ½ cup grated Parmesan cheese

• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)

• 4 oz pancetta, diced and crisped in a skillet

• Optional: drizzle of truffle oil for serving

Directions:

1. Roast the Squash:
   Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.

2. Start the Risotto:
   In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.

3. Toast the Rice:
   Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.

4. Add Stock Gradually:
   Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.

5. Finish the Dish:
   Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.

6. Serve:
   Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.

Garden State City Lifestyle Tip:
Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.

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