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Creamy Butternut Squash Risotto: 5 Steps to Perfection

Creamy Butternut Squash Risotto
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Creamy Butternut Squash Risotto with Pancetta is rich, velvety, and full of comforting fall flavors.

Ingredients

Scale
  • 1 small butternut squash (about 2 lbs), peeled and diced
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • Black pepper, to taste
  • 4 oz pancetta, diced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (or broth + lemon)
  • 5 to 6 cups warm chicken stock
  • 2 tbsp unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh sage
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 425°F. Toss diced squash with oil, salt, and pepper. Roast 25–30 minutes, flipping halfway, until tender and golden.
  2. Cook pancetta in a Dutch oven until crispy (6–8 minutes). Remove and reserve.
  3. Add onion and cook until translucent. Add garlic and cook 1 minute.
  4. Stir in Arborio rice and toast 1–2 minutes.
  5. Add wine (or broth + lemon) and cook until absorbed.
  6. Ladle warm stock into the rice, stirring and letting each addition absorb before adding more. Continue 20–25 minutes.
  7. Stir in roasted squash, pancetta, butter, Parmesan, and sage. Season to taste and serve warm.

Notes

    Nutrition

    Find it online: https://quizsavor.com/creamy-butternut-squash-risotto/

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