Risotto with squash and pancetta recipe
Risotto with Squash and Pancetta recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This flavorful risotto recipe combines the rich and creamy texture of Arborio rice with the earthy sweetness of squash and the savory crunch of pancetta. The combination of these ingredients creates a comforting and satisfying dish that is perfect for cooler weather. The squash adds a vibrant orange color and a subtle sweetness, while the pancetta adds a salty and smoky flavor. With its creamy consistency and delicious flavors, this risotto is sure to become a favorite comfort food.
Keywords: risotto, squash, pancetta, creamy, comfort food.
Risotto with squash and pancetta recipe details
Ingredients
| 1.4 l | water with chicken stock |
| 240 ml | white wine |
| 2 tbsp | olive oil |
| 100 g | pancetta, chopped |
| 500 g | butternut squash |
| 1 medium | onion, finely chopped |
| 320 g | rice |
| 2 tbsp | butter |
| 2 tbsp | Parmesan cheese, grated |
| salt and pepper, to taste |
Instructions
Bring chicken broth and wine to simmer in a medium saucepan. Reduce heat and keep hot.In another large saucepan, heat oil over medium heat. Add pancetta and sauté for about 5 minutes. Add squash and onion and stir to coat. Add rice and add the hot wine and broth mixture. Stir until liquid is absorbed. Cook until rice is just tender, simmering until liquid is absorbed. Stir often, about 20 minutes.
Mix butter and Parmesan into risotto. Season with salt and pepper.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Risotto with squash and pancetta recipe
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