Turn a risotto side dish into a fall favorite with the sweetness of butternut squash, the salty crispiness of pancetta and the warmth of sage. Serve this Risotto with Butternut Squash with grilled salmon or chicken breast.
It is time for preparing ourselves for fall recipes, even though summer is not yet gone everywhere. Since butternut squash is around the entire year, this dish is kinda like a transition into fall.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butternut squash
- Pancetta – or bacon, or prosciutto
- Arborio rice
- Onion
- White wine
- Stock – chicken or vegetable
- Cheese – Gouda, Monterey Jack, Parmigiano Reggiano
- Pine nuts
- Sage – tarragon, parsley or rosemary will also work
How to Make Risotto with Butternut Squash
Step 1 – Cook the pancetta in a Dutch oven on low-medium heat and allow all the fat to render. Remove the pancetta from the pan and drain on a paper towel. Discard most of the drippings (or all if you prefer)
Step 2 – Use the remaining pancetta drippings to start making the risotto. The whole process is explained in this post. Instead of the pancetta drippings you can use olive oil if that’s your preference.
Use chopped onion, arborio rice, white wine and stock (chicken or vegetable).
- Step 3 – Chop the butternut squash in small cubes, drizzle with olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and place baking sheet in oven of 475 degrees F and cook for about 15 minute or until fork tender.
- Step 4 – Reduce oven temperature to 350 degrees F and roast pine nuts until brown, about 5-10 minutes.
- Step 5 – Stir butternut squash, pancetta, cheese and salt and pepper in the risotto. Allow cheese to melt and mix one more time.
- Step 6 – Divide risotto over 2 plates or bowls and garnish with pine nuts and sage.
Other Squash Recipe to Try
Risotto with Butternut Squash
Ingredients
- 12 ounces butternut squash peeled, seeded and cut in cubes`
- 1 tablespoon olive oil
- salt & pepper
- 2 ounces pancetta cut in small cubes
- 2.5 ounces onion
- 1/2 cup Arborio rice
- 0.25 cup white wine
- 1.25 cups stock chicken or vegetable
- 1.5 ounces cheese Gouda, Monterey Jack, Parmigiano Reggiano
- 1 tablespoon pine nuts
- 1 tablespoon sage
Instructions
- Cook the pancetta in a Dutch oven on low-medium heat and allow all the fat to render. Remove the pancetta from the pan and drain on a paper towel. Discard most of the drippings (or all if you prefer)
- Use the remaining pancetta drippings to start making the risotto (NOTE 1). Instead of the pancetta drippings you can use olive oil if that’s your preference. Making a basic risotto involved Arborio rice, onion, white wine and stock.
- While you make the risotto, chop the butternut squash in small cubes, drizzle with olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and place baking sheet in oven of 475 degrees F and cook for about 15 minute or until fork tender.
- Reduce oven temperature to 350 degrees F and roast pine nuts until brown, about 5-10 minutes.
- Stir butternut squash, pancetta, cheese and salt and pepper in the risotto. Allow cheese to melt and mix one more time.
- Divide risotto over 2 plates or bowls and garnish with pine nuts and sage.
Notes
- The whole process of making risotto is explained in this post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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