Butternut Squash Risotto with Pancetta
Equipment
- Large skillet or saucepan,
- chopping board,
- knife
Ingredients
- 1 onion finely chopped
- 150 g 5.3 oz pancetta or bacon, diced
- 400 g 14 oz butternut squash, peeled and diced
- 40 g 1.4 oz butter
- 2 cloves garlic minced
- 300 g 10.5 oz Arborio rice (risotto rice)
- 1 liter 4 cups vegetable or chicken broth (made from bouillon cubes)
- ½ teaspoon saffron threads or 1/3 teaspoon saffron powder
- Salt and pepper to taste
- ⅓ teaspoon ground nutmeg
- 2 tablespoons chopped celery leaves or parsley for garnish
Instructions
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the diced pancetta and cook until crispy.
- Remove the pancetta from the pan and set aside.
- In the same skillet, add the finely chopped onion and diced butternut squash.
- Sauté until the onion is translucent and the squash is tender.
- Add the minced garlic and Arborio rice to the skillet, stirring constantly, and cook for about 1 minute until the rice is well coated with butter.
- Stir in 1 dl (about 1/2 cup) of the broth and the saffron threads or powder.
- Cook, stirring, until most of the liquid has evaporated.
- Gradually add the remaining broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the cooked pancetta, ground nutmeg, and season with salt and pepper to taste.
- Optionally, stir in an additional knob of butter for extra creaminess.
- Serve the risotto hot, garnished with chopped celery leaves or parsley.
Notes / Tips / Wine Advice:
Wine Pairing:
A medium-bodied white wine such as Chardonnay or Pinot Grigio complements the creamy texture of the risotto and the savory flavor of the pancetta.Nutritional Information
Calories: 400 kcal | Carbohydrates: 55 g | Protein: 12 g | Fat: 15 g | Fiber: 5 g | Sugar: 3 g
