Butternut Squash Risotto With Pancetta Recipe

Name: Butternut Squash Risotto With Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs butternut squash, peeled, seeded and cubed (~3 1/2 cups); cooking spray; 3 cups chicken broth; 2 cups water; 4 ounces pancetta, chopped; 1 ½ cups onions, finely chopped (preferrably a sweet variety); 1 tablespoon oil (1/2 canola, 1/2 olive); 2 garlic cloves, minced; 1 ⅛ cups arborio rice; ¾ cup parmesan cheese; ¾ teaspoon salt; ½ teaspoon ground pepper

Servings: persons

1 12 lbs butternut squash, peeled, seeded and cubed (~3 1/2 cups)
cooking spray
3 cups chicken broth
2 cups water
4 ounces pancetta, chopped
1 ½ cups onions, finely chopped (preferrably a sweet variety)
1 tablespoon oil (1/2 canola, 1/2 olive)
2 garlic cloves, minced
1 ⅛ cups arborio rice
¾ cup parmesan cheese
¾ teaspoon salt
½ teaspoon ground pepper

1
Preheat oven to 475.
2
Lightly coat large cookie sheet or jelly roll pan with cooking spray.
3
Arrange squash in one layer.
4
Bake until tender, turning once (~20 minutes total).
5
Reduce oven temp to 325.
6
Combine broth and water in a saucepan, bring to a simmer and keep warm over low heat.
7
Cook pancetta over medium-high heat in a Dutch oven until crisp.
8
Drain on paper towel and discard pan drippings.
9
Reduce heat to medium, add onion and oil to pan, saute until onion is tender.
10
Add garlic and saute another minute.
11
Stir in rice and saute another minute.
12
Stir in broth mixture, bring to a boil.
13
Reduce heat and simmer uncovered for 10 minutes (do not stir!
14
).
15
Place pan in oven, bake at 325 for 15 minutes.
16
Stir in the squash, pancetta, cheese, salt and pepper.
17
Cover with a clean cloth and let stand for 10 minutes before serving.

888

kcal

Calories

Fat

Carbs

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.

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 12 ingredients. The key ingredients include: 1 12 lbs butternut squash, peeled, seeded and cubed (~3 1/2 cups), cooking spray, 3 cups chicken broth, 2 cups water, and more.

Yes, Butternut Squash Risotto With Pancetta 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!

Butternut Squash Risotto With Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions