Baked Pancetta & Butternut Squash Risotto

This delicious Baked Pancetta & Butternut Squash Risotto is a rich, creamy, and comforting dish that’s perfect for a cozy dinner. With crispy pancetta, tender roasted butternut squash, and a hint of fresh herbs, it’s packed with flavor. Plus, it bakes in the oven—no constant stirring required! A simple yet elegant meal for any night of the week.

Recipe 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

How To Make Baked Pancetta & Butternut Squash Risotto?

1. Preheat the oven & cook the pancetta: Preheat the oven to 200°C (400°F). In an ovenproof skillet with a tight-fitting lid, cook the pancetta over medium heat until browned and crispy, about 8 minutes. Remove and drain on a paper towel-lined plate.
2. Sauté the aromatics & toast the rice: To the pancetta drippings, add the butter and melt. Stir in the garlic and onion, cooking until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice, coating it well in the butter and pancetta drippings.
3. Combine ingredients & bake: Add the diced butternut squash, chicken broth, and white wine. Season with salt and black pepper, then stir everything together. Bring to a gentle simmer, cover with the lid, and place in the oven. Bake for 45 to 60 minutes, or until the liquid is absorbed and the rice is tender.
4. Finish & serve: Carefully remove from the oven. Stir in the Parmesan, parsley, and lemon juice until creamy. Top with crispy pancetta, extra grated Parmesan, and chopped parsley. Serve immediately.

Recipe Tips:

• Use hot broth for the best texture: Adding cold broth can slow down cooking and make the risotto uneven. Keep the broth warm on low heat before adding it to the rice.
• Don’t skip toasting the rice: Stirring the Arborio rice in butter and pancetta drippings for a minute helps it absorb flavors and cook evenly.
• Cut the butternut squash evenly: Small, uniform cubes (about 1/2 inch) ensure they cook properly and blend into the risotto without staying too firm.
• Bake with a tight lid for even cooking: A snug-fitting lid traps steam, allowing the rice to cook evenly and become perfectly creamy without drying out.
• Stir in cheese and lemon at the end: Adding Parmesan and lemon juice after baking brings out the best flavor and ensures a smooth, creamy finish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
• Reheat: Place the risotto in a pan over low heat and add a splash of broth or water. Stir constantly for 5–7 minutes until heated through and creamy.

Nutrition Facts

• 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

Check out More Recipes:

• Baked Goat Cheese Pasta
• Baked General Tso’s Chicken
• Baked Cheesy Os
• Bacon-Wrapped Pork Tenderloin