Butternut Squash Risotto

10 ingredients
9 steps

Ingredients

  • 6 cups chicken stock
  • 1 lb diced butternut squash
  • 2 teaspoons olive oil
  • 4 ounces pancetta
  • 1 medium chopped onion
  • 12 teaspoon garlic
  • 1 12 cups arborio rice
  • 12 cup dry white wine
  • 2 tablespoons fresh parsley
  • 2 tablespoons roasted pumpkin seeds

Directions

  1. 1
    In sauce pan, combine stock and squash.
  2. 2
    Bring to a boil.
  3. 3
    Let simmer.
  4. 4
    Pour oil into a saucepan, place over medium heat.
  5. 5
    Add pancetta; continue cooking for 10 minutes.
  6. 6
    Add onions and garlic.
  7. 7
    Continue cooking for 5 to 7 minutes.
  8. 8
    Add rice and cook for 3 to 4 minutes.
  9. 9
    Add wine and continue cooking until absorbed.

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