Butternut Squash and Pancetta Risotto - Fiver Feeds

Butternut Squash and Pancetta Risotto

The risotto possibilities are endless and this particularly special combination of sweet and salty is well worth trying out, not least because it’s incredibly easy to prepare. And even easier to scoff in record time!


Butternut Squash and Pancetta Risotto

Prep Time:

1hr 10mins


Serves 4 People


£1.21 per Person



  • Ingredients

    1tbsp Olive Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    130g Pancetta Finely Chopped
    1 Butternut Squash Peeled, De-Seeded and Chopped into Small Cubes
    10 Fresh Sage Leaves Roughly Chopped
    1.5l Vegetable or Chicken Stock Made with 2 Stock Cubes
    250g Arborio Rice
    50g Unsalted Butter
    70g Grana Padano Cheese Grated
    Salt and Black Pepper

How to Cook

1. Prepare your stock in a large pan and leave on a simmer.

2. Fry your onion and garlic in the oil with a sprinkling of salt until tender and translucent in another pan. Remove from the pan and keep to one side.

3. Add the pancetta to the same pan and cook until it starts to crisp. Return the onion and garlic to the pan along with the diced squash and sage leaves. Mix together then add the Arborio rice and stir until all the grains are coated in oil.

4. Put a couple of ladles of stock into the pan and stir until most of the liquid has been absorbed into the rice. Continue this process until the grains are cooked – they shouldn’t be too soft but retain some bite and have a slightly nutty flavour. Be sure to not let the risotto get too dry – when it’s ready it should have a thick spooning consistency.

5. Stir in the butter, add further seasoning if required then remove from the heat. Serve topped with the grated Grana Padano cheese or stir the cheese in if you’d prefer. 

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