Well Seasoned Studio · by Ari Laing★ 5.0 (16)
Creamy Fall Butternut Squash Risotto with Pancetta
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 25%
CARBS 49G48% OF CAL
1G FIBER2G SUGAR46G OTHER
FAT 17G37% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A luxurious creamy risotto featuring butternut squash, crispy pancetta, sage, and Parmigiano Reggiano. Deeply satisfying and naturally gluten-free, perfect for fall dinners.
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Nutrition & ingredients
Ingredients
serves 8- 2½ Tbsp unsalted butter, (divided)
- ¼ lb pancetta (or guanciale, diced)
- 1 large shallot, (minced, about ¼ cup )
- ½ large butternut squash, (peeled and grated, see note below)
- 2 cups arborio rice
- 2 cloves garlic, (finely chopped)
- ¾ cup dry white wine
- 6-8 cups low-sodium chicken broth
- 1 cup Parmigiano Reggiano, (freshly grated)
- 1 Tbsp fresh sage, (finely chopped)
- 1 tsp lemon zest
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp ground cinnamon ()
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 25%
CARBS 49G48% OF CAL
1G FIBER2G SUGAR46G OTHER
FAT 17G37% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 987mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 160mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.