Butternut Squash Risotto With Pancetta
  • 3 cups (750 mL) Chicken Broth ( I actually used a little more than this, closer to 4 cups but I think it is because my squash was cut a bit too big)
  • 3 tbsp (45 mL) 100% PURE ROASTED PUMPKIN SEED OIL
  • 4 oz (125 g) thinly sliced pancetta
  • 1 cup (250 mL) chopped shallots
  • 2 cups (500 mL) diced butternut squash, ½ inch (1 cm) cubes ( Be sure to cut it to this size so it will cook properly)
  • 1 cup (250 mL) arborio rice
  • ½ cup (125 mL) white wine
  • ½ cup (125 mL) finely grated PARMIGIANO REGGIANO
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  1. In a saucepan, bring broth to a boil. Reduce heat to low to keep warm.
  2. In a wide shallow saucepan, heat 2 tbsp (25 mL) of the oil over medium heat; cook pancetta for 6 to 7 minutes, turning occasionally, or until crisp. Transfer to a paper towel-lined plate. Cool, then crumble.
  3. Add shallots to saucepan; cook for 5 to 6 minutes, stirring occasionally, or until softened.
  4. Add squash and rice; cook, stirring, for 1 to 2 minutes or until rice is translucent.
  5. Stir in white wine; simmer until absorbed, stirring constantly.
  6. Using a ladle, add ½ cup (125 mL) hot broth; cook, stirring constantly until the liquid is absorbed. Continue to cook, stirring constantly, adding hot stock ½ cup (125 mL) at a time and waiting until liquid is absorbed before adding more stock, for 18 to 20 minutes or until rice is tender with a firm centre and the dish is creamy overall.
  7. Adjust heat as necessary to maintain a simmer.
  8. You may not need to use all of the broth.
  9. Remove from heat. Stir in Parmigiano, salt and pepper.
  10. Serve immediately, drizzled with remaining 1 tbsp (15 mL) oil and garnished with pancetta.
Reprinted, with permission.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/butternut-squash-risotto-pancetta/