Butternut Squash Risotto with Spinach and Crispy Pancetta

Enjoy the sweet, rich, and nutty taste of butternut squash in this elegant Italian risotto.

Arborio rice, slowly cooked in broth, with onion, white wine, butternut squash, spinach, and sage is the essence of fast and fancy.

For our bacon lovin’ friends, we’ve topped it with crispy pancetta. For those of us who prefer plant-based, simply omit the pancetta.

If you’ve never made risotto before, this easy recipe is a great place to start.

Risotto is truly a labor of love. For nearly 20 minutes, the rice is stirred while adding hot broth, a ladleful at a time. However, this dish is definitely worth all of the stirring!

Preheat the oven to 425° F. Once all the ingredients and equipment are gathered, trim both ends of the butternut squash. Cut the squash in half crosswise, making it easier to work with. Then cut each half in half lengthwise. Scoop out the seeds with a spoon or a melon baller, which makes it super easy.

Brush olive oil on the flesh side of the squash pieces. Place pieces flesh side down on a baking pan lined with parchment paper or foil. Bake until tender, approximately 35-45 minutes. Remove from oven and let cool.

Scoop flesh from half the squash into a medium bowl and mash with a fork. Measure one cup of mashed squash and transfer to a blender with 1/2 cup of vegetable broth. Blend until smooth and set aside.

Now that all the ingredients are ready to go, let’s get ready to stir.

Steps

• Heat broth to a simmer in a medium saucepan, then lower the heat to low so that the broth just stays hot.
• In a large, heavy-bottomed saucepan, heat olive oil over medium heat. When the oil is hot, add the chopped onion and cook for about 3 minutes or until slightly translucent.
• Add the rice to the pot and stir briskly with a wooden spoon to coat the grains with oil. Sauté for two minutes, being sure the rice doesn’t brown.
• Add dry white wine. A pinot grigio or sauvignon blanc are good choices, but just pick the variety of white wine you most enjoy drinking. Stir until the wine is fully absorbed.
• Set your timer for 18 minutes, the approximate cooking time.
• Begin to add hot broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup.
• After 10 minutes, add the butternut squash puree. Continue to cook for approximately 8 minutes, until risotto is al dente, adding broth a half cup at a time as needed. And yes, always stirring.
• Check the rice for doneness by biting into it. It should be al dente (firm to the tooth), but not hard in the center.
• Stir in chopped sage (optional) and spinach. Remove from heat.
• Portion into bowls and garnish with allergy-friendly parmesan cheese and crispy pancetta or bacon…or omit pancetta for a delicious vegan option, as shown below. We use Violife, Just Like Parmesan, which is available at our local Whole Foods Market.

It’s simple to make and tastes so gourmet!

Why A Wooden Spoon?

We love wooden spoons because they are so comfortable in your hand, especially when you are constantly stirring, as when making risotto. Unlike a metal spoon, a wooden spoon has no effect on the temperature of the food it comes in contact with. Another plus for wooden spoons...they are ideal for stirring risotto because they are gentle and do not break the grains.

For other delicious risotto recipes, check out our Pumpkin Risotto and our Sausage, Mushroom, and Raisin Risotto. If this is your first time making risotto, we invite you to check out these posts for great tips and techniques for the authentic way of making risotto.

 

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