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Butternut Squash Risotto with Pancetta
Portions:
4
Preparation Time:
15
minutes
mins
Cooking Time:
30
minutes
minutes
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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
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Course
Main Dish
/
Rice
Cuisine
Italian