Well Seasoned Studio· by Ari Laing★ 5.0 (16)

Creamy Fall Butternut Squash Risotto with Pancetta

Name: Creamy Fall Butternut Squash Risotto with Pancetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8, 8 servings
Cuisine: italian
Ingredients: 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 ()

Nutrition Facts

Per serving · recipe makes 8 · 40m total

Servings

Calories

19% of a 2,000 cal day

373KCAL

Protein

14g29% DV

% DAILY VALUE

Total Fat12g

15%

Saturated6g

30%

Unsaturated6g

—

Total Carbs48g

17%

Fiber2g

Total Sugars2g

—

incl. Added Sugars0g

Starch43g

—

Sodium772mg

34%

% Daily Value is based on a 2,000 calorie day.

A luxurious creamy risotto featuring butternut squash, crispy pancetta, sage, and Parmigiano Reggiano. Deeply satisfying and naturally gluten-free, perfect for fall dinners.

Ingredients

8 SERVINGS

2½ tbspunsalted butter — divided
¼ lbpancetta — diced, or guanciale
1large shallot — minced, ¼ cup
½large butternut squash — peeled, grated
2 cupsarborio rice
2garlic — finely chopped
¾ cupdry white wine
6–8 cupslow-sodium chicken broth
1 cupParmigiano Reggiano — freshly grated
1 tbspfresh sage — finely chopped
1 tsplemon zest
½ tspKosher salt
¼ tspfreshly cracked black pepper
¼ tspground cinnamon

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Well Seasoned StudioAri Laing’s original page

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mainitalianpastaporkgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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