Butternut Squash Risotto With Pancetta And Pecorino

Name: Butternut Squash Risotto With Pancetta And Pecorino
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters Arborio rice; 118 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 2 garlic cloves, sliced; 57 grams pancetta, finely chopped; 2 Tbsps pecorino; 2 shallots, sliced; 473 milliliters shredded squash (recipe above); 710 milliliters chicken or vegetable stock

Butternut Squash Risotto With Pancettan And Pecorino is a gluten free main course. One serving contains 559 calories, 12g of protein, and 13g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have arborio rice, vegetable stock, squash, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.