Butternut Squash And Pancetta Risotto Recipe

Name: Butternut Squash And Pancetta Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 clv garlic, roasted; 4 Tbsp. unsalted butter, room temperature (60 mL); 1 tsp finely minced chervil (5 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL); 1/2 tsp finely minced marjoram (2 mL); 1 pch grnd cinnamon; 1 pch grnd ginger Butternut Squash; 2 Tbsp. unsalted butter (30 mL); 1 lb squash, cut into 3/4-inch (6 mm) cubes (500 g); 1 tsp kosher salt (5 mL); 1 Tbsp. brown sugar (15 mL) Risotto; 5 c. chicken stock, recipe follows (1.25 L); 1 Tbsp. extra virgin olive oil (15 mL); 1/4 lb pancetta, small dice (125 g); 1/2 c. chopped shallots (125 mL); 1 c. arborio rice (250 mL); 2 tsp finely minced fresh sage (10 mL); 1 tsp finely minced fresh thyme (5 mL); 1/2 c. white wine (75 mL)

Servings: persons

4 clv garlic, roasted
4 Tbsp. unsalted butter, room temperature (60 mL)
1 tsp finely minced chervil (5 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL)
1/2 tsp finely minced marjoram (2 mL)
1 pch grnd cinnamon
1 pch grnd ginger Butternut Squash
2 Tbsp. unsalted butter (30 mL)
1 lb squash, cut into 3/4-inch (6 mm) cubes (500 g)
1 tsp kosher salt (5 mL)
1 Tbsp. brown sugar (15 mL) Risotto
5 c. chicken stock, recipe follows (1.25 L)
1 Tbsp. extra virgin olive oil (15 mL)
1/4 lb pancetta, small dice (125 g)
1/2 c. chopped shallots (125 mL)
1 c. arborio rice (250 mL)
2 tsp finely minced fresh sage (10 mL)
1 tsp finely minced fresh thyme (5 mL)
1/2 c. white wine (75 mL)

1
In a bowl, crush the roasted garlic with a spoon.
2
Fold in the butter, chervil, marjoram, grnd cinnamon and ginger and chill.
3
Butternut Squash:In a large skillet heat the butter.
4
Add in the squash and season with salt.
5
Cook for 6 min till golden brown on all sides.
6
Add in brown sugar and cook till the squash is caramelized and tender but not mushy.
7
Set aside and keep hot.
8
Risotto:Bring chicken stock to a boil over high heat.
9
Reduce the heat to low and keep hot.
10
Heat extra virgin olive oil in a heavy-bottomed saucepan, add in the pancetta and saute/fry till lightly browned.
11
Add in the shallots, stirring till softened.
12
Pour in the arborio rice, sage and thyme cook for 4 min, stirring till well coated.
13
Turn the heat to high and add in the white wine; simmer till mostly absorbed.
14
Add in the warm stock 1/2 c. (125 mL) at a time, stirring constantly till absorbed by the rice.
15
Continue to add in stock 1/2 c. at a time, stirring to release the starch.
16
Check rice for doneness after 18 min; rice should be al dente but cooked through.
17
Stir in Italian parsley, kosher salt, pepper and 3 Tbsp.
18
(45 mL) of the spiced butter.
19
Gently mix in the squash.
20
Serve immediately.

1300

kcal

Calories

Fat

105

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 clv garlic, roasted, 4 Tbsp. unsalted butter, room temperature (60 mL), 1 tsp finely minced chervil (5 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL), 1/2 tsp finely minced marjoram (2 mL), and more.

Yes, Butternut Squash And Pancetta Risotto Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!