Without standing over the stove, make creamy risotto that will melt in your mouth with sweet and salty butternut squash and pancetta flavors.
Risotto is one of my favorite dishes, and ever since I discovered the easy bake method (not to be confused with that oven of the 90’s for kids) years ago, I tend to prepare it pretty often come the fall season. I blogged about my discovery of baked risotto here, but in case you missed it, I was extremely reserved at first. Coming from a culinary background, I didn’t think it was possible to create a creamy risotto without constantly stirring and slowly, steadily incorporating a warm stock. I was pleasantly surprised to find out it is not just possible, it is just as delicious as it’s needy, stove top counterpart. Needless to say, I haven’t stood over a stove to make risotto in years. And you shouldn’t either.
This butternut squash risotto is one of my favorites, and the flavors completely scream, “autumn”. This risotto is a perfect marriage of sweet and savory. It is earthy, a tad salty, a touch cheesy, impeccably rich, and completely creamy-dreamy. 
While the garnish of crispy sage leaves is completely optional, as there is sage in the actual risotto, I highly recommend you take the extra 1 minute to make them. (Read: not really an option, more of a kind demand). Like I said, it takes ONE minute to crisp them up, yet they add SO much flavor and the appropriate amount of herbaceous crunch!
Baked Risotto with Squash and Pancetta
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy risotto, baked to perfection!
Sweet squash and salty pancetta make a delicious combo.
Ingredients
- 1 oz (28 g) Thinly Sliced Pancetta
- 2 lbs (907 g) Butternut Squash
- 6 Large Sage Leaves
- 5 tbsp Unsalted Butter
- 2 Large Shallots
- 3 Large Cloves of Garlic
- 1 1/2 cups (355 ml) Arborio Rice
- 1 cup (237 ml) Dry White Wine
- 4 cups (946 ml) Reduced Sodium Chicken Stock
- 3/4 cups (177 ml) Parmesan Cheese
- 3/4 tsp Salt
- Fresh Ground Pepper
- Sage Leaves
Instructions
- Preheat oven to 400°F (204°C).
- Place a large skillet over medium heat and add pancetta; cook until crisp, about 3-4 minutes.
- Use a slotted spoon to transfer the pancetta to a medium bowl.
- Add squash to the pancetta drippings in the skillet.
- Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
- Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes.
- Add the sage leaves and cook until fragrant, about 1 minute.
- Remove from heat and transfer the squash and sage to the bowl with the pancetta.
- Melt 4 tablespoons of butter in a large saucepan or Dutch oven with a tight-fitting lid over medium-low heat.
- Add the shallots and season with salt and pepper.
- Cook, stirring occasionally, until soft, about 2-3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add the rice and increase the heat to medium.
- Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes.
- Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy.
- Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
- Cover pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
- Transfer risotto to the stove top and place over low heat.
- Gently stir in the butternut squash mixture, remaining 1 tablespoon of butter and ½ cup of the parmesan cheese.
- Taste and adjust for seasoning.
- Transfer risotto to serving bowls, and garnish with additional parmesan cheese if desired.
Optional Garnish, Crispy Sage Leaves
- Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium-high heat.
- Add sage leaves and fry 3-5 seconds, until crispy.
- Remove with a fork or slotted spoon to a paper towel-lined plate.
- Sprinkle generously with coarse sea salt.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- To prevent sticking, ensure the rice is thoroughly toasted before adding the wine.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I use a different type of squash instead of butternut squash?
Yes, you can substitute with other squash varieties like acorn or pumpkin, but keep in mind that the flavor and texture may vary.
What kind of cheese should I add to the risotto?
I recommend using Parmigiano-Reggiano for its rich flavor, but you could also try a creamy mozzarella or fontina for a different taste.
Is it necessary to make the crispy sage leaves for garnish?
While it’s optional, making the crispy sage leaves enhances the flavor profile and adds a delightful crunch that complements the creamy risotto.
