Butternut Squash Risotto with Pancetta

Butternut Squash Risotto with Pancetta is a comforting dish that captures the essence of fall flavors beautifully.

There are few meals as satisfying as a creamy risotto, especially when it features seasonal ingredients like sweet butternut squash and savory pancetta. This recipe combines the nutty sweetness of roasted squash with the richness of pancetta, creating a dish that feels like a warm hug on a chilly evening. The delightful aroma of sautéed garlic and fresh herbs fills the kitchen, enticing everyone to gather around the table to enjoy a wholesome dinner. As you scoop the creamy rice, you’ll notice how each grain clings together, perfectly enveloping the chunks of squash and crispy pancetta.

This dish isn’t just a feast for the palate; it’s also a feast for the senses. Whether you are cooking for a special occasion or just a cozy night in, this Butternut Squash Risotto with Pancetta promises to create lasting memories around your dining room table.

Kitchen Essentials You’ll Need

Creating the perfect Butternut Squash Risotto with Pancetta is easy with the right tools in your kitchen. Here are some essentials that will help you achieve the best results:

• Heavy-bottom pot: Ideal for even heat distribution, preventing the rice from sticking or burning.
• Baking sheet: Required for roasting the squash to perfection.
• Wooden spoon: Helps in stirring the rice gently during the cooking process.
• Ladle: Perfect for adding warm broth to the rice gradually.
• Sharp knife and cutting board: Essential for chopping your ingredients efficiently.

Investing in these items will make your cooking experience smoother and your risotto absolutely delightful.

Why You’ll Love This Butternut Squash Risotto with Pancetta

There are so many reasons to adore this Butternut Squash Risotto with Pancetta. It’s the perfect dish that blends comfort and elegance, making it a versatile addition to any recipe repertoire. Imagine a creamy bowl where the earthy sweetness of roasted butternut squash meets the savory crunch of pancetta. The layers of flavors and textures dance on your palate and fill your home with heartwarming aromas.

What sets this dish apart goes beyond its delicious taste. Cooking risotto is a labor of love, encouraging mindfulness in the kitchen as you stir and tend to it gently. It becomes a cozy ritual, prompting gathered moments with those you love.

Here are some of the emotional benefits you’ll experience with this dish:

• Encourages quality family time
• Creates a soothing cooking experience
• Instills a sense of accomplishment
• Perfect for any gathering, big or small

Once you try this risotto, it is sure to become a go-to recipe, warming hearts and filling bellies.

Butternut Squash Risotto with Pancetta Ingredients

Gathering the ingredients for your Butternut Squash Risotto with Pancetta is the first step in this delicious journey. Here’s what you will need:

• 1 pound butternut squash, cut into ¼-inch cubes
• 1½ tablespoons olive oil, plus extra for drizzling
• 1 tablespoon fresh sage, chopped
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 6 ounces pancetta, diced
• 2½ tablespoons olive oil
• 1 cup shallots, finely chopped
• ¼ cup garlic, minced
• 1 tablespoon fresh thyme, roughly chopped
• 1 cup arborio rice
• 5½ cups chicken broth, low sodium, kept warm
• ½ cup parmigiano-reggiano, freshly grated
• 1 tablespoon butter
• ¼ cup mascarpone

These ingredients come together beautifully to create a decadent dish that feels both sophisticated and homey.

Step-by-Step Instructions

Now it’s time to bring your Butternut Squash Risotto with Pancetta to life with these simple steps.

1. Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet. Drizzle it with 1½ tablespoons of olive oil, and season with salt, pepper, and fresh sage. Roast for about 30 to 40 minutes until the squash is tender and caramelized. Once done, mash it gently and set aside.
2. In a heavy-bottom pot, cook the diced pancetta over medium heat for 5 to 7 minutes until it becomes crispy. After crisping, remove the pancetta and set it aside, leaving the drippings in the pot for flavor.
3. While you manage the pancetta, keep the chicken broth warm in another saucepan. This hot broth is essential for a perfect risotto.
4. In the same pot where you cooked the pancetta, add 2½ tablespoons of olive oil. Sauté the finely chopped shallots for about 3 to 4 minutes until they become translucent and fragrant.
5. Stir in the minced garlic and thyme, continuing to sauté for an additional 2 minutes. The aroma will fill your kitchen with a wonderful scent.
6. Add the arborio rice to the pot and stir continuously for about 2 to 3 minutes. You want each grain to be coated and slightly toasted.
7. Gradually pour in the warm chicken broth, one ladle at a time, stirring continuously for about 18 to 20 minutes. As the rice absorbs the broth, it will release its starches, creating that signature creamy texture.
8. Once the rice reaches a creamy consistency and is al dente, gently fold in the reserved mashed butternut squash, freshly grated parmigiano-reggiano, mascarpone, and the tablespoon of butter. Keep adjusting the seasoning with salt and pepper to your taste.
9. Serve the risotto immediately, garnishing each bowl with crispy pancetta and a drizzle of olive oil for that extra touch of decadence.

Fun Variations You Can Try

This Butternut Squash Risotto with Pancetta is versatile, allowing for delightful variations and personal twists. Here are some ideas to inspire your creativity:

• Add nuts: Toss in chopped walnuts or pecans for added crunch and flavor.
• Use different proteins: Swap pancetta for turkey bacon, or add grilled chicken for an extra protein boost.
• Herb infusions: Try using fresh rosemary in place of thyme for a different aromatic experience.
• Gluten-free option: Substitute arborio rice with quinoa for a gluten-free version.
• Creaminess elevation: Add a splash of cream instead of the mascarpone for a richer mouthfeel.
• Vegetable additions: Stir in sautéed mushrooms or spinach at the end for a nutritious boost.

Feel free to customize your risotto based on your taste or what you have on hand. The possibilities are endless.

How I Love to Serve It

Plating your Butternut Squash Risotto with Pancetta is part of the joy. I love to serve this dish in warm, shallow bowls, allowing the creamy rice to have plenty of space to shine. Garnishing with crispy bits of pancetta creates an inviting contrast against the creamy backdrop of butternut squash.

To accompany this comforting dish, consider serving it with:

• A fresh arugula salad with a light lemon vinaigrette
• Crusty artisan bread for dipping into the creamy risotto
• Roasted Brussels sprouts tossed in olive oil and garlic

These simple sides complement the risotto beautifully while enhancing the cozy dining experience. Just imagine sitting around the table, surrounded by loved ones, enjoying the warmth and comfort that this dish delivers.

Helpful Tips from My Kitchen

Cooking risotto is often considered an art form, and with a few helpful tips, you can master this technique. Here are some insights to guide you:

• Patience is key: Stir your risotto gently and continuously, allowing the rice to release its starch while absorbing the broth.
• Use warm broth: Gradually adding warm broth helps the rice cook evenly, ensuring a creamy texture.
• Quality broth: Homemade broth can elevate your risotto, bringing richer flavors than store-bought varieties.
• Taste as you go: Regularly taste your risotto. Adjust the seasoning as needed to create your desired flavor profile.
• Avoid overcooking: Stop cooking when the risotto is creamy but the rice is still slightly firm to the bite.

These tips will help you gain confidence in your cooking and ensure every risotto is a success.

Important Cooking Reminders

When preparing your Butternut Squash Risotto with Pancetta, it’s crucial to keep some important cooking guidelines in mind. Here’s what you should remember:

• Always keep broth warm. It helps the rice cook properly.
• Be cautious around hot pots and pans. Safety first in the kitchen.
• Store leftover risotto in an airtight container in the refrigerator for up to three days.
• Reheat gently on the stove with a bit more broth to restore creaminess.
• Don’t rush the process. Risotto requires your attention for the best results.

Taking these notes into account will ensure a safe and enjoyable cooking experience.

Nutritional Information (Estimated)

This Butternut Squash Risotto with Pancetta is not only delicious but also packs a nutritional punch. While specific values can vary based on ingredients, here’s a rough estimate to consider:

The serving size generally provides around 450 calories, 60 grams of carbohydrates, 20 grams of fat, and 12 grams of protein.

This nourishing dish can fit nicely into a well-rounded meal plan while offering a delightful balance of flavors.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4

Common Questions You Might Have

Can I make risotto ahead of time?

While risotto is best served fresh, you can partially prepare it ahead of time. Cook the rice until just under al dente, then cool it and store it in the refrigerator. When you’re ready to serve, reheat and finish cooking by adding broth until it reaches the desired consistency.

What can I substitute for the pancetta?

If you’re looking for alternatives, turkey bacon or diced sausage works beautifully in this recipe. For a vegetarian option, consider using sautéed mushrooms or smoked tofu to capture that savory experience.

Is risotto gluten-free?

Traditional risotto is naturally gluten-free because it uses arborio rice. Always check your broth and other additions to confirm they are gluten-free if you are cooking for those with gluten sensitivities.

Conclusion

Creating the perfect Butternut Squash Risotto with Pancetta is more than just following a recipe; it’s about evoking warmth and comfort in the kitchen. With each stir, you cultivate a connection with the ingredients, transforming them into a dish that nourishes both body and soul.

This creamy risotto allows seasonal flavors to shine, welcoming loved ones to gather around the table. As the fragrance of sautéed garlic and roasted squash wafts through the air, it brings a sense of coziness that makes any occasion feel special.

The beauty of this dish lies not only in its incredible taste but also in the experience it creates. It serves as the centerpiece for shared stories, laughter, and love. With this recipe in your arsenal, you’ll have the power to make those memorable moments around your dinner table even more delightful.

So, whether it’s a casual weeknight or a festive gathering, dive into the warmth of this Butternut Squash Risotto with Pancetta. Your family and friends will be grateful, and you will feel proud to have created a dish that truly comforts and delights.

Butternut Squash Risotto with Pancetta

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• Author: admin
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A creamy risotto featuring sweet butternut squash and savory pancetta, perfect for cool evenings.

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Ingredients

Scale 1x2x3x

• 1 pound butternut squash, cut into ¼-inch cubes
• 1½ tablespoons olive oil, plus extra for drizzling
• 1 tablespoon fresh sage, chopped
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 6 ounces pancetta, diced
• 2½ tablespoons olive oil
• 1 cup shallots, finely chopped
• ¼ cup garlic, minced
• 1 tablespoon fresh thyme, roughly chopped
• 1 cup arborio rice
• 5½ cups chicken broth, low sodium, kept warm
• ½ cup parmigiano-reggiano, freshly grated
• 1 tablespoon butter
• ¼ cup mascarpone

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Instructions

1. Preheat your oven to 400°F. Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and sage. Roast for 30 to 40 minutes until tender and caramelized; mash gently and set aside.
2. In a heavy-bottom pot, cook diced pancetta over medium heat for 5 to 7 minutes until crispy. Remove and set aside, leaving drippings in the pot.
3. Keep chicken broth warm in another saucepan.
4. In the same pot, add olive oil and sauté shallots for 3 to 4 minutes until translucent.
5. Stir in garlic and thyme; sauté for an additional 2 minutes.
6. Add arborio rice and stir for 2 to 3 minutes until each grain is coated and slightly toasted.
7. Gradually pour in warm chicken broth, stirring continuously for about 18 to 20 minutes until rice is creamy and al dente.
8. Gently fold in mashed butternut squash, parmigiano-reggiano, mascarpone, and butter. Adjust seasoning with salt and pepper.
9. Serve immediately, garnishing with crispy pancetta and a drizzle of olive oil.

Notes

Risotto is best served fresh but can be partially prepared ahead of time. For gluten-free, ensure broth is gluten-free.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 45mg

Keywords: risotto, butternut squash, pancetta, Italian, creamy dish, fall flavors