Roasted butternut squash risotto with crispy pancetta, pine nuts & thyme
- Michael's Back Door
- Apr 12, 2019
- 1 min read
Updated: Mar 18, 2021
This is an easy but delicious risotto dish that the entire family will enjoy - it's even toddler approved! It's also great re-heated the next day.
2 cups Arborio rice 5 cups chicken stock 1 large onion, chopped 1 clove garlic, chopped ½ cup roasted pine nuts ¼ cup Parmesan cheese 1 tsp thyme 1 tbsp unsalted butter 6 slices pancetta
Salt and pepper to taste Dice squash into small cubes and roast on a cookie sheet in oven at 425ºF until tender and golden brown, about 30 minutes. Sauté onions in saucepan with rice until golden. Add chicken stock and simmer until stock is absorbed. Stir frequently. Roast pine nuts until golden brown and bake pancetta until crispy. Fold butternut squash into risotto. Add Parmesan and thyme. Season with salt and pepper. Finish with pat of butter. Garnish with crispy pancetta and pine nuts.
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I absolutely love this recipe! Butternut squash risotto has become a fall staple in my home. The first time I made it, I was nervous about getting the rice consistency right, but the slow addition of stock really does create that perfect creamy texture. My kids surprisingly love the sweetness from the squash, and the crispy pancetta adds that perfect salty contrast. I sometimes add a splash of white wine before the stock for extra flavor. After a cozy dinner of this risotto, our family often enjoys playing Block Blast for some fun evening entertainment.