Creamy Fall Butternut Squash Risotto with Pancetta
This ultra creamy butternut squash risotto is rich, comforting, and perfect for fall. Made with crispy pancetta, white wine, sage, and plenty of freshly grated Parmigiano Reggiano, it’s deeply satisfying and naturally gluten-free.
Servings: 8 servings
Calories: 428kcal
Video
Equipment
Paper towel lined plate
Ladel
Ingredients
- 2½ Tbsp unsalted butter, divided
- ¼ lb pancetta or guanciale, diced
- 1 large shallot, minced, about ¼ cup
- ½ large butternut squash, peeled and grated, see note below
- 2 cups arborio rice
- 2 cloves garlic, finely chopped
- ¾ cup dry white wine
- 6-8 cups low-sodium chicken broth
- 1 cup Parmigiano Reggiano, freshly grated
- 1 Tbsp fresh sage, finely chopped
- 1 tsp lemon zest
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp ground cinnamon
Instructions
- Warm the stock. Place 6–8 cups chicken or vegetable stock in a large saucepan and bring to a gentle simmer. Keep warm over low heat.
- Crisp the pancetta. Heat ½ Tbsp butter in a large pan over medium-high heat. Add ¼ lb pancetta and cook, stirring often, until browned and crispy, about 3–4 minutes. Transfer to a paper towel–lined plate with a slotted spoon.
- Build the base. In the same pan, add minced shallot and cook until translucent, about 2 minutes. Stir in grated butternut squash, 2 cups rice, and 2 cloves minced garlic. Cook for 3 minutes, stirring frequently.
- Deglaze. Pour in ¾ cup wine and cook 1–2 minutes, until mostly evaporated.
- Cook the risotto. Add warm stock 1–2 ladlefuls at a time, stirring constantly. Let the rice absorb most of the liquid before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente with just a slight bite. The risotto should be loose and fluid—not dry.
- Finish. Stir in remaining butter, ¼ tsp ground cinnamon (if using), 1 cup grated Parmigiano Reggiano, 1 Tbsp chopped sage, 1 tsp lemon zest, and the crispy pancetta. Taste and season with Kosher salt as needed.
- Serve immediately. Spoon into bowls and finish with freshly cracked black pepper and extra Parmigiano Reggiano.
Notes
- Shortcut: Buy pre-peeled, cubed butternut squash and grate it in a food processor (use the smallest grating attachment).
- No food processor? Grate by hand or cut into ¼-inch dice and roast at 425°F (218°C) with olive oil, salt, and pepper for 20–25 minutes, until tender.
- Storage: Risotto keeps up to 5 days in an airtight container in the refrigerator.
- Vegetarian option: Omit pancetta and add sautéed shiitake mushrooms instead.
Nutrition
Calories: 428kcal | Carbohydrates: 54g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 701mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5191IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 3mg
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