Butternut Squash Risotto with Pancetta
Creamy, indulgent, and packed with the cozy flavors of fall, this Butternut Squash Risotto with Pancetta is a culinary masterpiece that blends savory and sweet in every bite. Caramelized, roasted butternut squash pairs beautifully with crispy pancetta and Parmesan-infused Arborio rice, creating a rich and velvety dish that's hard to resist. Fresh sage adds a touch of earthiness, while a splash of white wine enhances the flavor complexity. This Italian-inspired comfort food is perfect as an impressive dinner-party main or a hearty weeknight meal, ready in just under an hour. Serve it warm, garnished with parsley for a final flourish, and watch it become an instant favorite. Perfect for seasonal gatherings or cozy nights in!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon (divided) salt
- 0.5 teaspoon (divided) black pepper
- 4 ounces (diced) pancetta
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1.5 cups arborio rice
- 0.5 cups white wine
- 4 cups (warmed) chicken or vegetable stock
- 0.75 cups (grated) Parmesan cheese
- 2 tablespoons unsalted butter
- 6 leaves (chopped) fresh sage
- 1 tablespoon (for garnish, chopped) optional: fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Spread the cubes on a baking sheet and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Roast the butternut squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and caramelized. Set aside.
In a large skillet or heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook for 4-5 minutes, stirring often, until crispy. Remove the pancetta with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the arborio rice to the skillet and stir to coat the grains in the oil. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Reduce the heat to medium-low and begin adding the warm chicken or vegetable stock to the rice, one ladleful (about 1/2 cup) at a time. Stir constantly and allow the stock to absorb before adding the next ladleful. Continue this process until the rice is creamy and tender, about 20-25 minutes. You may not need all of the stock.
Once the rice is cooked, stir in the roasted butternut squash, crispy pancetta, grated Parmesan cheese, and butter. Mix gently to combine.
Taste the risotto and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed.
Sprinkle the chopped sage over the risotto and stir to incorporate.
Serve the risotto warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
