Butternut Squash Risotto with Crispy Pancetta

Name: Butternut Squash Risotto with Crispy Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 539 grams 1/2 cups arborio rice; 680 grams butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks; 237 milliliters dry white wine; 8 servings Kosher salt and freshly ground pepper; 1 liters chicken stock or low-sodium broth; 3 Tbsps extra-virgin olive oil; 1 medium onion, finely diced; 113 grams thinly sliced pancetta, cut into 1/4-inch strips; 118 milliliters freshly grated Parmesan cheese, plus more for serving; 8 sage leaves; 4 Tbsps unsalted butter

Butternut Squash Risotto with Crispy Pancetta might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 13g of protein, 20g of fat, and a total of 516 calories. This recipe serves 8. It works well as a budget friendly main course. If you have kosher salt and pepper, butternut squash—peeled, chicken stock, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Add 1 tablespoon of the olive oil to the fat in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes.

Ingredients you will need

Squash

Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer.

Ingredients you will need

Salt And Pepper

Sage

Transfer the squash to the bowl with the pancetta.

Ingredients you will need

Pancetta

Squash

Equipment you will use

Bowl

In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderate heat, stirring occasionally, until softened.

Ingredients you will need

Onion

Add the rice and cook, stirring, for 2 minutes.

Ingredients you will need

Rice

Add the wine and cook, stirring constantly, until absorbed.

Ingredients you will need

Wine

Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.

Ingredients you will need

Stock

Rice

Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.

Ingredients you will need

Pancetta

Parmesan