Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 pound pancetta; 1 medium onion; 1 shallot; 2 tablespoons olive oil; 1 tablespoon butter; 3 cups chicken stock; 1/2 cup white wine; 1/2 cup pumpkin seeds; 1/2 bunch parsley; 1/2 cup grated parmigiana

Servings: persons

1
Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion.
2
Saute pancetta in oven-proof pan. Remove and drain, saving fat.
3
Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up.
4
Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine.
5
Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/3 pound pancetta, 1 medium onion, 1 shallot, 2 tablespoons olive oil, and more.

Yes, Butternut Squash Risotto 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.

Butternut Squash Risotto

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