Butternut Squah Risotto with Crispy Pancetta
2 tablespoons olive oil
1 medium butternut squash, peeled, de-seeded, and diced into 1" chunks
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups chicken broth
3 tablespoons fresh sage, chopped (about 8 sage leaves)
4 oz pancetta, cut into small bite-sized pieces
Preheat oven to 400 degrees F.
Toss butternut squash in olive oil, then season lightly with salt and pepper.
Place on baking sheet and bake in preheated oven for 30 minutes.
Place chicken broth in small pan over low heat.
Heat butter over medium heat.
Add onions and cook until soft, about 5-7 minutes.
Add garlic and cook 1 more minute.
Add arborio rice, stirring well to combine, and cook another 2 minutes, stirring often.
Add white wine and cook until all wine has been absorbed.
Add 1/2 cup of the warm broth, stirring until all has been absorbed.
Continue this until only 1/2 cup of the broth remains, stirring each addition until it has been absorbed.
With remaining warm 1/2 cup of broth, combine with cream cheese, mixing until well combined.
Add cream cheese mixture to rice mixture, stirring well to combined.
Add butternut squash and 2 tablespoons of sage to rice mixture, and gently stir.
Season with salt and pepper, to taste.
Heat small pan over medium-high heat.
Add pancetta and cook until crispy, about 4-5 minutes.
Top risotto with pancetta and remaining sage.
Serve and enjoy!
Recipe by: Greens & Chocolate