Butternut Squash Risotto - Risotto alla Zucca Violina

This recipe is especially delicious and festive at Thanksgiving and holidays, but it has it’s place all through fall and winter as well! The lovely pop of color from the butternut squash will decorate your dinner table while it’s comforting flavors will satisfy the appetites need for warm nourishing dishes. The saltiness from the pancetta and parmesan and the sweetness from the squash combine perfectly here to make some absolutely fabulous flavors. Risotto may take a little more time and attention than other dishes but it is totally worth it!

I’ve been craving dishes with butternut squash this year, and this risotto was at the top! Because everything is a little bit slower right now with the new baby, it has taken me a long time to get this one done and out to you all. I’ve been waiting to eat this dish for a couple of weeks. Didn’t help that I had to go to three different stores to find pancetta! anyway, its done now, and I enjoyed every single bite. I hope you do too!

THE RECIPE - BUTTERNUT SQUASH RISOTTO

THE INGREDIENTS -

  • 1 small butternut squash - about 5 cups diced

  • 2 tablespoons olive oil

  • Kosher salt & black pepper to taste

  • 6 cups chicken broth, homemade or a flavorful, good quality store bought one (see note)

  • 6 tablespoons unsalted butter

  • 2 ounces pancetta, diced

  • 1 shallot minced

  • 1 1/2 cups Arborio rice

  • 1/2 cup dry white wine

  • 1 cup freshly grated Parmesan cheese

  1. Preheat the oven to 400 degrees.

  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss with the olive oil and sprinkle with salt & pepper. Roast for 25 to 30 minutes, stirring once, until nice and tender. Remove from the oven and set aside.

  3. While the squash is roasting, add the chicken broth in a small saucepan, heat to simmer, and then leave on low.

  4. In a large heavy-bottomed pan, melt the butter and sauté the pancetta and shallots on medium-low until the shallots are translucent but not browned, about 10 min.

  5. Add the rice and stir to combine. Add the wine and cook for 2 minutes. Add 2 ladles of broth to the rice and simmer until the broth is absorbed, about 5 to 10 minutes. Continuing adding 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Remove from the heat.

  6. Add the roasted squash and parmesan cheese and stir to combine, taste and adjust the salt if needed (see note below), mix well, top with additional parmesan if desired and serve.

    NOTE - It is important to use a good flavorful broth for this recipe because it gets so much of it’s flavor from it. Since many broths have different amounts of salt it is nice to adjust it at the end so you don’t get too much. I have made risotto many times and not used any salt because it gets all it needs from the broth and cheese.

Buon Appetito! And remember, risotto definitely goes good with wine ;)

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