A family-friendly favorite!

Butternut Squash Risotto

Recipe Snapshot

Servings

8

Total Time

35 min

Course

dinner

Ingredients

– Place chicken or vegetable stock in a large sauce pan, then bring to a simmer. – Heat butter over medium-high heat in a large pan or pot. When hot, add ¼ lb pancetta then cook, stirring, until browned and crispy on all sides. 

Cook pancetta

1-2

– To the same pan, add minced shallot. Cook until translucent, then add grated butternut squash, rice, and minced garlic. Cook, stirring often.

Add other ingredients

3

Pour in wine, then allow to cool. Begin adding stock 1-2 ladlefuls at a time, stirring constantly. Repeat, adding more stock and stirring continuously, until the rice is creamy, yet tender.

Add stock

4

Add remaining butter, cinnamon, Parmigiano Reggiano, sage, lemon zest, and cooked pancetta to the risotto, then stir to combine. Taste, then add kosher salt as needed to season. 

Stir to combine

5

Serve & enjoy!

&

Immediately divide between bowls, then serve with cracked pepper and extra Parmigiano Reggiano on top.

Meet Author

Ari

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