Risotto with Squash and Pancetta Recipe

Name: Risotto with Squash and Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups canned low-salt chicken broth; 1 cup dry white wine; 2 tablespoons olive oil; 3 ounces pancetta, coarsely chopped; 2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces); 1/2 cup finely chopped onion; 2 cups arborio rice; 2 tablespoons (1/4 stick) butter, room temperature; 2 tablespoons grated Parmesan; Additional grated Parmesan

Servings: persons

1
Bring broth and wine to simmer in medium saucepan.
2
Reduce heat; keep hot.
3
Heat oil in heavy large saucepan over medium heat.
4
Add pancetta; saute until cooked through, about 5 minutes.
5
Add squash and onion; stir to coat.
6
Add rice; saute 1 minute.
7
Add 2 cups hot broth mixture.
8
Adjust heat so that liquid bubbles gently.
9
Stir until liquid is absorbed.
10
Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
11
Mix butter and 2 tablespoons Parmesan into risotto.
12
Season with salt and pepper.
13
Spoon risotto into bowl.
14
Serve, passing additional Parmesan separately

1902

kcal

Calories

123

Fat

Carbs

122

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 10 ingredients. The key ingredients include: 6 cups canned low-salt chicken broth, 1 cup dry white wine, 2 tablespoons olive oil, 3 ounces pancetta, coarsely chopped, and more.

Yes, Risotto with Squash and Pancetta falls under the Soups & Stews 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!

Risotto with Squash and Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions