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Creamy Butternut Squash Risotto with Pancetta Recipe

Creamy Butternut Squash Risotto with Pancetta Recipe
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★★★★★

5.1 from 25 reviews

This Creamy Butternut Squash Risotto with Pancetta is a comforting and elegant dish perfect for fall and winter. It features tender, grated butternut squash and crispy pancetta combined with arborio rice, white wine, and Parmigiano Reggiano, creating a rich and flavorful risotto with aromatic hints of sage, lemon zest, and a subtle touch of cinnamon.

Ingredients

Scale

Base

  • 2 ½ Tbsp unsalted butter, divided
  • ¼ lb pancetta or guanciale, diced
  • 1 large shallot, minced (about ¼ cup)
  • ½ large butternut squash, peeled and grated
  • 2 cups arborio rice
  • 2 cloves garlic, minced

Liquids & Stock

  • ¾ cup dry white wine
  • 6–8 cups chicken stock, low-sodium

Cheese & Herbs

  • 1 cup Parmigiano Reggiano, freshly grated
  • 1 Tbsp fresh sage, finely chopped

Seasonings

  • 1 tsp lemon zest
  • ½ tsp Kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp ground cinnamon (optional)

Instructions

  1. Prepare stock: Place 6-8 cups of chicken or vegetable stock in a large saucepan and bring to a gentle simmer. Keep warm over low heat for use throughout the risotto cooking process.
  2. Cook pancetta: Heat ½ tablespoon of butter over medium-high heat in a large pan or pot. Add the diced pancetta and cook, stirring often, until browned and crispy on all sides, approximately 3-4 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate to drain.
  3. Sauté aromatics and squash: In the same pan with pancetta fat and butter, add the minced shallot and cook until translucent, about 2 minutes. Stir in the grated butternut squash, arborio rice, and minced garlic. Cook for an additional 3 minutes, stirring frequently to coat the rice and squash in the fat.
  4. Deglaze with wine: Pour in ¾ cup of dry white wine and cook, stirring occasionally, until most of the liquid has evaporated, about 1-2 minutes.
  5. Cook the risotto: Begin adding the warm stock in 1-2 ladlefuls, stirring constantly. Allow the rice to absorb most of the liquid before adding more. Continue this process, stirring frequently, until the rice is creamy and al dente with a slight bite, about 20 minutes total. The risotto should be soupy, allowing it to move freely in the pan.
  6. Finish the risotto: Stir in the remaining 2 tablespoons of butter, ground cinnamon (if using), grated Parmigiano Reggiano, chopped fresh sage, lemon zest, and the cooked pancetta. Mix well to combine all flavors.
  7. Season and serve: Taste and add kosher salt as needed. Divide the risotto into bowls and garnish with freshly cracked black pepper and additional Parmigiano Reggiano. Serve immediately while hot and creamy.

Notes

  • You can save time by purchasing pre-peeled and cubed butternut squash and grating it finely using a food processor with a small grater attachment.
  • If you lack a food processor, grate the squash by hand or dice it in ¼-inch pieces and roast in a 425°F oven with olive oil, salt, and pepper until tender, about 20-25 minutes.
  • The risotto can be stored in an airtight container in the refrigerator for up to 5 days.
  • If butternut squash is not available, substitute with other fall or winter squash such as pumpkin, delicata, or acorn squash.
  • To make this dish vegetarian, omit the pancetta and substitute with sautéed shiitake mushrooms for a similarly rich umami flavor.

Nutrition

Keywords: butternut squash risotto, pancetta risotto, creamy risotto, autumn recipes, Italian risotto, fall dinner, easy risotto

Find it online: https://ellaeatsdaily.com/creamy-butternut-squash-risotto-with-pancetta-recipe/