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Roasted Butternut Squash Risotto with Crispy Pancetta

Roasted Butternut Squash Risotto

A cozy and hearty fall spin on a Italian classic, this roasted butternut squash risotto is a crowd pleaser!

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 1 large butternut squash, cubed About 6 cups in total
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp cracked pepper
  • 1 tsp dark brown sugar packed
  • 4 oz cubed pancetta
  • 1 large yellow onion, diced About 1 ½ cups in total
  • 2 cloves garlic
  • 1 cup dry white wine
  • 1 ½ cups arborio rice
  • 8 cups low sodium chicken stock Make sure the chicken stock is the best you can buy, or make it yourself
  • 8-10 oz parmesan cheese
  • 1 bunch sage finely chopped
  • Salt and pepper to taste

Instructions

  1. Toss the butternut squash with the avocado oil, salt, pepper, and brown sugar and roast at 425 for 15-20 minutes.

  2. Cook the pancetta in a large dutch oven over low heat for 10 minutes or until crispy

  3. Remove the pan from the heat and remove the pancetta from the pan using a slotted spoon and place on a paper towel.

  4. Heat the chicken stock in a separate stock pot until it is just before the point of boiling

  5. Return the pan with the rendered pancetta drippings to medium heat and add the diced onions. Sauté for 5-7 minutes or until the onions are translucent

  6. Add the garlic and sauté for 30 seconds more. Finally, add the white wine and simmer for 2-3 minutes.

  7. Add the arborio rice, a quarter of the butternut squash and 2-3 ladles of chicken stock to the pan and stir.  Cook for a few minutes over low heat until the liquid begins to disappear.

  8. Continue adding a few ladles of broth every 3-4 minutes and stirring as you add. You never want the rice to dry out.  

  9. Keep stirring and adding broth until the rice starts to become tender.  The whole process will take 30-40 minutes in total.

  10. After 30 minutes check the rice for tenderness and the sauce for saltiness. You can add water if you think the butternut squash risotto is getting too salty.

  11. Once the rice is cooked, remove the risotto from the heat while the sauce is still a little thin. Once you add the cheese and once the risotto cools it will thicken significantly. You can add water if you need more liquid.

  12. Finally, add the cheese to the risotto and stir to incorporate.  Do a final taste test for saltiness.

  13. Add the crispy pancetta, chopped sage, and remaining roasted squash to the risotto and serve