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Butternut Squash Risotto with Crispy Pancetta

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Creamy, comforting risotto infused with roasted butternut squash, nutty Parmesan cheese, and topped with crispy pancetta for the perfect savory crunch—this autumnal Italian dish is rich, vibrant, and irresistible.

Ingredients

Scale
  • 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

Instructions

  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 onion and sauté until translucent, about 4 minutes. Add garlic and cook for 1 minute.
  3. Stir in Arborio rice and toast for 1–2 minutes until lightly golden.
  4. Pour in the white wine and stir until absorbed.
  5. Add warm broth one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more. Continue this process for 18–20 minutes, or until rice is al dente and creamy.
  6. Stir in the mashed butternut squash, Parmesan, butter, and season with salt and black pepper.
  7. Spoon risotto into bowls and top with crispy pancetta and fresh thyme.

Notes

  • For a vegetarian version, omit pancetta and use vegetable broth.
  • Use freshly grated Parmesan for best flavor.
  • Make sure the broth stays warm to maintain cooking temperature.

Nutrition

Keywords: butternut squash risotto, crispy pancetta, Italian risotto, fall recipe, creamy risotto

Find it online: https://epicrecipebox.com/butternut-squash-risotto-with-crispy-pancetta/