Description
This Creamy Butternut Squash Risotto with Pancetta is rich, velvety, and full of comforting fall flavors. Roasted butternut squash adds sweetness and vibrant color, while crispy pancetta delivers a savory, salty contrast. Arborio rice slowly absorbs warm broth to create a naturally creamy texture without any added cream. Finished with sage, Parmesan, and butter, this dish is cozy, elegant, and perfect for chilly nights, holiday gatherings, or special dinners.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 small butternut squash (about 2 lbs), peeled and diced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- Black pepper, to taste
For the Risotto:
- 4 oz pancetta, diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (or broth + lemon)
- 5 to 6 cups warm chicken stock
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh sage
- Salt and black pepper, to taste
Instructions
- Roast the Squash: Preheat oven to 425°F. Toss diced squash with oil, salt, and pepper. Roast 25–30 minutes, flipping halfway, until tender and golden.
- Crisp the Pancetta: Cook pancetta in a Dutch oven until crispy (6–8 minutes). Remove and reserve.
- Sauté Aromatics: Add onion and cook until translucent. Add garlic and cook 1 minute.
- Toast the Rice: Stir in Arborio rice and toast 1–2 minutes.
- Deglaze: Add wine (or broth + lemon) and cook until absorbed.
- Add Broth Gradually: Ladle warm stock into the rice, stirring and letting each addition absorb before adding more. Continue 20–25 minutes.
- Finish: Stir in roasted squash, pancetta, butter, Parmesan, and sage. Season to taste and serve warm.
Notes
- Always use warm broth to maintain consistent cooking temperature.
- Stir frequently for the creamiest texture.
- Arborio or Carnaroli rice work best—avoid long-grain rice.
- Balance sweetness of squash with enough salt and Parmesan.
- Garnish with extra sage or Parmesan for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Risotto, Comfort Food
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Butternut Squash Risotto, Pancetta Risotto, Creamy Risotto Recipe, Fall Dinner Recipes, Italian Risotto, Comfort Food Risotto