How To Make Roasted Squash, Pancetta & Chestnut Risotto
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into cubes
- 6 slices of pancetta, chopped
- 1 cup of roasted chestnuts, peeled and coarsely chopped
- 1 tablespoon of olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 4 cups of chicken or vegetable broth, heated
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
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In a large skillet, cook the pancetta over medium heat until crispy. Remove from the pan and set aside on a paper towel-lined plate to drain.
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In the same skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent and fragrant, about 3-4 minutes.
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Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the grains are well coated with the oil.
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Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
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Begin adding the heated broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes.
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Once the rice is al dente and creamy, stir in the roasted butternut squash, pancetta, and chopped chestnuts. Cook for an additional 2-3 minutes, until heated through.
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Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the roasted squash, pancetta & chestnut risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 520kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 32mg
- Sodium : 923mg
- Total Carbohydrates : 78g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 14g
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