Description
A creamy risotto featuring sweet butternut squash and savory pancetta, perfect for cool evenings.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Keep chicken broth warm in another saucepan.
- In the same pot, add olive oil and sauté shallots for 3 to 4 minutes until translucent.
- Stir in garlic and thyme; sauté for an additional 2 minutes.
- Add arborio rice and stir for 2 to 3 minutes until each grain is coated and slightly toasted.
- Gradually pour in warm chicken broth, stirring continuously for about 18 to 20 minutes until rice is creamy and al dente.
- Gently fold in mashed butternut squash, parmigiano-reggiano, mascarpone, and butter. Adjust seasoning with salt and pepper.
- 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