Butternut Squash Risotto With Crispy Sage And Pancetta
Prep time 20mins
Cook time 50mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced
  • 2 tablespoons unsalted butter,
  • 1 yellow onion, chopped
  • 2 cups butternut squash, diced
  • 3 cloves garlic, minced
  • 1 tablespoon rosemary
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken broth, warmed up
  • 1 cup Grana Padano PDO, grated


  • Step 1

    Heat olive oil in a large skillet over medium heat. Cook pancetta for 5-7 minutes, until fully cooked through. Transfer to a paper towel lined plate.

  • Step 2

    Add butter to the skillet and wait until melted to add sage leaves. Spread out sage leaves evenly across the skillet and cook for about 1 minute, until crisp. Transfer to a paper towel lined plate. Leave remaining butter in the skillet, do not drain.

  • Step 3

    Add onion to the skillet and sauté for 2-3 minutes. Add butternut squash, garlic, and rosemary and cook for 8-10 minutes.

  • Step 4

    Add rice and stir for 1 minute. Add wine. Reduce for 2-3 minutes, stirring constantly.

  • Step 5

    Add 1 1/2 cups chicken broth. Bring to a simmer, stirring constantly. Cook until almost all of the liquid is absorbed.

  • Step 6

    When liquid is reduced, add another cup of chicken broth, stirring constantly. Allow to reduce before adding the next cup. Repeat until gone. Cook until risotto is creamy and butternut squash is soft. Season with salt and pepper. Turn off heat and stir in half of the Grana Padano PDO cheese.

  • Step 7

    Garnish the top with remaining cheese, pancetta, and crispy sage. Serve immediately.