Creamy Butternut Squash Risotto with Pancetta Recipe

If you’re longing for a dish that feels like a warm hug on a plate, look no further than the Creamy Butternut Squash Risotto with Pancetta. This recipe combines the luxurious creaminess of arborio rice cooked to perfection with the sweet earthiness of grated butternut squash and the crispy, salty charm of pancetta. Every bite delivers a beautiful dance of flavors and textures, from the bright pop of fresh sage and lemon zest to the subtle hint of cinnamon that lingers in the background. It’s an absolute stunner for cozy dinners or impressing guests, and once you try it, it’s sure to become one of your favorites too.

Ingredients You’ll Need

The magic behind this dish comes from a handful of simple yet incredible ingredients that all play a special role. Each element helps build layers of flavor and texture, making this risotto beautifully balanced and rich without being overwhelming.

• Unsalted butter: Divided for sautéing and finishing, it adds silkiness that coats every grain of rice.
• Pancetta or guanciale: Diced and crisped to savory perfection, offering smoky, salty crunch.
• Shallot: Minced finely to create a tender sweetness that melts into the risotto base.
• Butternut squash: Peeled and grated for a mellow sweetness and velvety texture that blends beautifully with the rice.
• Arborio rice: The star grain known for its creamy, chewy consistency ideal for risotto.
• Garlic: Minced for a gentle savory lift without overpowering the other flavors.
• Dry white wine: Adds brightness and depth as it reduces into the rice.
• Chicken stock: Warmed and ladled in slowly to coax out that signature creamy risotto texture.
• Parmigiano Reggiano: Freshly grated for a sharp, nutty finish that enriches the dish.
• Fresh sage: Finely chopped for an herby, aromatic whisper.
• Lemon zest: Adds a sparkling citrus note that balances richness perfectly.
• Kosher salt and black pepper: To season and enhance the other flavors thoughtfully.
• Ground cinnamon (optional): A pinch for an unexpected, warm dimension that elevates the butternut squash.

How to Make Creamy Butternut Squash Risotto with Pancetta

Step 1: Prepare Your Stock

Start by placing 6 to 8 cups of low-sodium chicken or vegetable stock in a large saucepan and bringing it to a gentle simmer. Keeping the stock warm is crucial because adding cold liquid to the risotto will interrupt the cooking process and prevent that creamy texture we all crave.

Step 2: Crisp the Pancetta

Heat half a tablespoon of butter over medium-high heat in a large pan. When it’s beautifully hot, add diced pancetta. Stir frequently, cooking until it is browned and crisp all over, which takes about 3 to 4 minutes. Then, use a slotted spoon to transfer the pancetta to a paper towel-lined plate so it drains properly while you cook the risotto base.

Step 3: Build the Flavor Base

In the same pan, toss in the minced shallot and cook until translucent, about 2 minutes. Introduce the grated butternut squash, arborio rice, and minced garlic; stir everything together and cook for an additional 3 minutes. This step helps to soften the squash and toast the rice slightly, which will infuse your risotto with layers of flavor.

Step 4: Deglaze and Begin Adding Stock

Pour in the dry white wine, letting it simmer for 1 to 2 minutes until mostly evaporated. This reduces the wine’s acidity and leaves behind a nuanced fruity brightness. Now, ladle in the warm stock one or two scoops at a time, stirring often. Wait for the rice to absorb most of the liquid before adding more. This patient, continual stirring agitates the rice’s starches, giving risotto its signature luscious creaminess. Expect this process to take around 20 minutes, aiming for rice that’s tender but retains a slight bite.

Step 5: Finish and Season

Once your risotto is perfectly creamy and al dente, add the remaining butter, a sprinkle of ground cinnamon if you’re feeling adventurous, grated Parmigiano Reggiano, chopped fresh sage, lemon zest, and your crispy pancetta. Stir gently, tasting as you go, then season with kosher salt and freshly cracked black pepper to balance all the flavors. Serve immediately to enjoy the dish at its absolute best.

How to Serve Creamy Butternut Squash Risotto with Pancetta

Garnishes

A few thoughtful garnishes add the perfect finishing touches and textures. I love grating a little more Parmigiano Reggiano on top for that extra cheesy kick, along with freshly cracked black pepper for a hint of spice. A sprinkle of finely chopped sage leaves or microgreens can add freshness and color that really make the dish pop on the plate.

Side Dishes

This risotto is hearty enough to stand on its own, but pairing it with simple sides can turn it into a meal. A crisp green salad with a lemon vinaigrette or roasted seasonal vegetables complement the creamy richness perfectly. For something more substantial, grilled chicken or seared scallops make lovely partners without overpowering the risotto’s delicate flavor.

Creative Ways to Present

If you want to wow your guests, serve the Creamy Butternut Squash Risotto with Pancetta in warmed shallow bowls or pretty risotto plates to keep it cozy and inviting. Drizzle a little sage-infused brown butter on top or sprinkle toasted pumpkin seeds for crunch and nuttiness. For a fun twist, try layering the risotto in small jars topped with pancetta and a sage leaf for an elegant appetizer presentation.

Make Ahead and Storage

Storing Leftovers

Your risotto can be stored in an airtight container in the refrigerator for up to five days. When sealed properly, it keeps its flavors intact, although the texture may firm up slightly as the rice absorbs more liquid.

Freezing

While risotto is best enjoyed fresh, you can freeze leftovers for up to one month. Make sure to cool it completely, then transfer to freezer-safe containers. Be aware that frozen risotto may lose some of its creamy texture upon thawing, but it will still taste delicious.

Reheating

To reheat, place your risotto in a saucepan over medium-low heat and add a splash of broth or water to loosen it up. Stir gently until heated through and creamy once more. Avoid using a microwave if you can, as it may dry out the risotto.

FAQs

Can I substitute pancetta with bacon?

Absolutely! Bacon works well if you don’t have pancetta, though it tends to be smokier and less salty. Adjust the seasonings accordingly, and you’ll still get that wonderful crisp texture and flavor.

What can I do if I don’t have butternut squash?

If butternut squash isn’t available, feel free to swap in other mild winter squashes like delicata, acorn, or even pumpkin. Just prepare them similarly by peeling and grating or roasting before adding to the risotto.

Is this recipe suitable for vegetarians?

Yes! Simply omit the pancetta and instead add sautéed mushrooms, such as shiitake or cremini, to bring that savory, umami richness. The rest of the ingredients remain the same and the risotto will be just as creamy and satisfying.

Can I make this risotto vegan?

To make it vegan, swap the butter with olive oil or a plant-based butter substitute, use vegetable stock, and replace Parmigiano Reggiano with vegan cheese or nutritional yeast. Skip the pancetta or use a plant-based bacon alternative for flavor.

How do I know when the risotto is perfectly cooked?

Look for grains that are tender but still firm to the bite, also known as al dente. The overall dish should be creamy and flowing around the pan, not thick or dry. This usually takes about 18 to 20 minutes of gentle stirring with gradual stock additions.

Final Thoughts

There’s something truly special about serving up a bowl of Creamy Butternut Squash Risotto with Pancetta, whether it’s an everyday dinner or a festive celebration. It’s comfort food elevated, marrying whimsy and sophistication in every spoonful. I hope you’ll give this recipe a try soon—you might just find it becoming your go-to dish for impressing family and friends or treating yourself to something wonderful. Happy cooking!

Print