Squash and pancetta risotto
This sage, butternut squash and pancetta risotto is rich, creamy and full of flavour. The crispy pancetta cubes add some crunch and saltiness to this tasty dish.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 bowls
Roasted butternut squash
- ¼ large butternut squash
- 2 tbsp olive oil
- salt and pepper
- Roast squash (see previous step) cubed
- 100 grams Arborio rice
- 20 grams Parmesan grated
- ½ bunch fresh sage leaves (10 grams)
- ¼ large onion diced
- ½ garlic clove minced
- 400 mls chicken or vegetable stock warm
- 20 grams unsalted butter
- 2 tsp lemon juice
- 77 grams pancetta cubes
Roast butternut squash
Preheat the oven to 180 degrees.
Peel and chop the butternut squash into slices and place in a bowl.
Add the olive oil, some salt and pepper and mix until coated.
Lay the pieces out on an oven dish so that each piece has its own space.
Roast in the oven for 30 minutes or until golden and soft throughout.
Make the risotto
Warm the chicken or vegetable stock in a saucepan. Set aside.
In a frying pan add half the butter (10 grams) and melt on a low heat.
Add in the diced onion or shallot, the crushed garlic and stir for 1-2 minutes until softened.
Add in the chopped sage leaves and stir.
Add in the other half of the butter (10 grams) and melt. Then stir in the Arborio rice and stir it constantly until it’s coated with the butter.
Chop the roasted butternut squash pieces into cubes and stir them into the risotto.
Add 2 teaspoons fresh lemon juice.
Add in a ladle of the warm stock to the pan and bring to the boil.
Keep stirring and adding stock a ladle at a time as the liquid simmers 10-15 minutes. You want the rice to be cooked through but still slightly al-dente.
In a separate pan add 1 teaspoon olive oil and cook the pancetta cubes on a low heat until crispy.
Stir the crispy pancetta cubes and grated parmesan into the risotto just before serving. Enjoy this tasty family meal!