| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 4-ounce container diced pancetta
- 2 tablespoons salted butter
- 2 cloves garlic, minced
- 1/2 medium onion, diced finely
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- 1 small butternut squash, peeled, seeded and diced (about 4 cups)
- 5 cups low-sodium chicken broth
- 1/2 cup white wine, such as Sauvignon Blanc
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus extra for garnish
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- Juice of 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
- To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
- Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 323 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 23 mg |
| Sodium | 697 mg |
Reviews
Delicious as is! However, it did not take anywhere near 45-60 min. in our convection oven. Should have taken it out at 35 minutes or so. (A little mushy)
This recipe is easy and delicious! I did not have a lemon, but it was yummy without it. I also stirred in some fresh baby spinach. This is a beautiful prepared dish you could make as a side dish for a holiday dinner or bring to a party. We served with salmon, but it can be eaten just by itself.
Wouldn’t change a thing. This recipe is delicious and now I can make risotto and visit with company!
So happy to learn a way to make risotto that does not require me standing over the stove for 30min! Great way to throw on a hearty weeknight meal.
Love this recipe. Hearty and delish! I’m wondering if anyone has tried doubling the recipe? Could you double it in the same pot with the same cooking temp/time?
So yummy! There is a little bit of chopping but not bad. Can feed a crowd and great left overs! The lemon, cheese and pancetta are really important!
Simple and yummy!
Wow! This turned out so good! The lemon really adds something!
Awesome! So creamy and delicious. I loved that you could just throw it in the oven and walk away. I hate stirring risotto forever!
This was delicious. My family and I love it. Mine was ready after 40 minutes, so check often. Will definitely make again.