Imagine a creamy, luxurious dish that transforms simple ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Butternut Squash Risotto with Pancetta is not just a meal—it's an experience that combines the rich, velvety sweetness of roasted butternut squash with the crispy, salty punch of pancetta, all nestled in a bed of perfectly cooked Arborio rice. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort food experience, this Italian-inspired recipe promises to elevate your home cooking to restaurant-quality perfection.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 1 small butternut squash, peeled and diced
- 1/2 cup pancetta, diced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by peeling and cutting it into small, uniform 1/2-inch cubes. Set aside.
- In a medium saucepan, heat the chicken or vegetable broth and keep it simmering on low heat. This will ensure the broth is warm when added to the risotto.
- In a large, heavy-bottomed pan or risotto pan, heat olive oil over medium heat. Add diced pancetta and cook until crispy and golden brown, about 3-4 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- In the same pan, add chopped onions and sauté until translucent and soft, about 3-4 minutes.
- Add Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly to coat the grains with oil and prevent burning.
- Pour in white wine and stir until the liquid is almost completely absorbed by the rice.
- Begin adding the warm broth one ladle at a time, stirring continuously. Wait for each addition to be mostly absorbed before adding the next.
- After about 10 minutes of adding broth, incorporate the diced butternut squash into the risotto, continuing to stir and add broth.
- Continue cooking and stirring for approximately 18-20 minutes total, or until the rice is creamy and al dente, with a slight resistance when bitten.
- Remove from heat and stir in grated Parmesan cheese, crispy pancetta, and season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to allow it to reach the perfect creamy consistency. If needed, add a little more broth to achieve desired texture.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese and a sprinkle of crispy pancetta if desired.
Tips
- Use Arborio rice and stir constantly to release its natural starches, creating that signature creamy texture.
- Keep your broth warm throughout cooking to ensure even and consistent rice absorption.
- Add broth gradually and allow each ladleful to be mostly absorbed before adding the next.
- Don't rush the cooking process—risotto requires patience and constant attention.
- Use a heavy-bottomed pan to prevent burning and ensure even heat distribution.
- The final consistency should be slightly loose and creamy, not thick or stiff.
- Serve immediately after cooking to enjoy the optimal texture and temperature.
- For extra richness, use homemade chicken or vegetable broth if possible.
- Let the risotto rest for 2-3 minutes after cooking to achieve the perfect creamy consistency.
- Feel free to adjust the amount of Parmesan and pancetta to suit your taste preferences.
Nutrition Facts
Calories: 274kcal
Carbohydrates: 21g
Protein: 11g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 23mg
