Butternut Squash Risotto with Pancetta

Step 1

Preheat oven to 400°F.

Step 2

Roast squash: Place cut squash on a prepared baking sheet. Drizzle with olive oil then season with kosher salt, black pepper, and chopped sage.

Step 3

Cook for 30-40 minutes or until soft and cooked through. Remove from oven, mash with a fork and set aside.

Step 4

Cook pancetta: In a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Place on a paper towel-lined plate. Set aside and discard oil.

Step 5

Stock: Add stock to a saucepan. Bring to a boil then lower to a simmer. Keep a ladle nearby and be sure to keep stock warm.

Step 6

Risotto: Add oil to a heavy-bottom pot over medium heat. Add shallot and cook until softened, about 6 minutes. Add garlic and thyme and cook for another 2 minutes. Season to taste with salt and mix well.

Step 7

Next, add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half.

Step 8

Next, add one ladle of broth, keeping a consistent stir until broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.

Step 9

Add mashed butternut squash and stir until well combined.

Step 10

Add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.

Step 11

Serve immediately in a low bowl with garnish with remaining pancetta, fresh pepper, and a glug of olive oil.