Creamy, comforting risotto infused with roasted butternut squash and nutty Parmesan cheese, then crowned with crispy pancetta for a savory crunch—this autumn-inspired Italian dish is rich, vibrant, and deeply satisfying. With its silky texture and robust flavors, it’s a perfect main or side dish for cozy dinners or elegant gatherings.

Why You’ll Love This Recipe

This butternut squash risotto balances the earthiness of roasted squash with the umami of Parmesan and the salty bite of crisp pancetta. It’s a hearty, warming dish with layers of flavor that make it feel both luxurious and comforting. Whether you’re cooking for a holiday dinner or a simple fall evening, this risotto brings a touch of gourmet to your table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil
• 4 oz pancetta, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth, warmed
• 1 cup roasted butternut squash, mashed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper to taste
• Fresh thyme, for garnish

directions

1. In a large skillet or saucepan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5–6 minutes. Remove with a slotted spoon and set aside.
2. In the same pan, add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 1 minute.
3. Stir in Arborio rice and toast for 1–2 minutes until the grains are lightly golden.
4. Pour in the white wine and stir until completely absorbed.
5. Add the warm broth one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Continue for 18–20 minutes, until the rice is creamy and al dente.
6. Stir in the mashed roasted butternut squash, Parmesan cheese, and butter. Season with salt and black pepper.
7. Serve hot, topped with crispy pancetta and a sprinkle of fresh thyme.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegetarian version: Omit pancetta and use vegetable broth for a fully vegetarian dish.
• Herb infusion: Add sage or rosemary to complement the squash.
• Cheese twist: Try pecorino or gorgonzola for a different cheese profile.
• Spicy version: Add a pinch of red pepper flakes for gentle heat.
• Roasted squash cubes: Instead of mashing the squash, stir in small roasted cubes for texture variation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the risotto in a saucepan over low heat with a splash of broth or water to loosen the texture. Stir frequently until heated through. Avoid microwaving if possible, as it may dry out the risotto.

FAQs

Can I use another type of rice instead of Arborio?

Arborio is preferred for its creaminess, but Carnaroli or Vialone Nano are also excellent choices for risotto.

How do I roast the butternut squash?

Peel and cube the squash, toss with olive oil, and roast at 400°F (200°C) for 25–30 minutes, or until tender. Then mash.

Is wine essential for risotto?

No, but it adds depth. You can substitute with a splash of lemon juice or extra broth if avoiding alcohol.

Can I freeze this risotto?

It’s best enjoyed fresh, but you can freeze it in portions for up to 1 month. Thaw and reheat with extra broth to restore the texture.

What can I use instead of pancetta?

Bacon or prosciutto are good alternatives. For a meatless option, skip it altogether or use crispy mushrooms.

How can I tell when the risotto is done?

The rice should be tender with a slight bite (al dente), and the consistency should be creamy but not soupy.

Can I make this dairy-free?

Yes, substitute the butter and Parmesan with dairy-free alternatives and omit the pancetta if desired.

How do I prevent the risotto from drying out?

Keep stirring and add warm broth gradually. Do not let it sit unattended for long during cooking.

Is this dish good for meal prep?

It can be made ahead, but the texture is best when freshly prepared. Reheat gently with extra broth if prepping in advance.

What wine pairs well with this dish?

A dry white wine like Chardonnay or Pinot Grigio complements the creamy squash and salty pancetta beautifully.

Conclusion

Butternut Squash Risotto with Crispy Pancetta is a comforting and elegant dish that brings together seasonal ingredients with refined Italian cooking techniques. Whether served as a hearty main or a standout side, this recipe offers warmth, richness, and deep flavor that will satisfy any palate during the cooler months.

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