This Oven Risotto with Butternut Squash requires LITTLE to NO stirring! Featuring tender butternut squash, savory pancetta, complex parmesan, and crispy sage leaves, this restaurant-quality squash risotto recipe is easy AND incredibly delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 400 degrees F. Arrange oven rack to the bottom third position.
Saute aromatics: Place aDutch oven or large saucepan (with a tight fitting lid) over medium to medium-low heat. Add 4 tablespoons of butter to the pan and melt. Once the butter is melted, add the shallots and season generously with salt and pepper. Cook, stirring occasionally, for about 2-3 minutes or until the shallots are soft. Add the garlic and cook until fragrant, about 30 seconds – 1 minute.
Then add the rice: Add the rice to the pan and increase the heat to medium. Cook, stirring occasionally, until the rice is 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 in texture. Stir in the warm stock. Then, increase the heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
Oven bake: 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.
Meanwhile, cook the pork: Place a large skillet over medium heat. Add the pancetta and cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel lined plate to drain. (Do not wipe the pan. There should be about a scant tablespoon of fat drippings in the pan. If your pan is dry, add a splash or two of olive oil.)
And cook the squash: Add the cubed squash to the same skillet. Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, for about 8 minutes or until the squash is tender. Add the sage leaves to the pan. Cook until fragrant, about 1 minute. Remove the pan from the heat and transfer the squash and sage to a medium size bowl. Dump the pancetta into the bowl as well. Set aside.
Once risotto is done baking, add squash and pancetta: Transfer the risotto from the oven to the stove top. Turn the burner to low heat. Give everything a good stir. Then, add the butternut squash and pancetta mixture to the risotto. Followed by the remaining 1 tablespoon of butter and ½ cup of the parmesan cheese. Gently stir to combine all the ingredients. Taste the squash risotto and adjust for seasoning.
Optional garnish - crisp the sage leaves: Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium-high heat. Add the sage leaves and quickly fry, for about 3-5 seconds, or until crispy. Use a fork or slotted spoon to transfer the leaves from the pan to a paper towel lined plate to drain.. Sprinkle generously with coarse sea salt. Use as garnish for risotto.
Serve: Transfer the risotto with butternut squash to a serving platter or individual bowls. Garnish with crispy sage leaves and more grated parmesan cheese if using. Serve immediately and enjoy!
Notes
TIP: Read this recipe all the way through before cooking as there are two components - sautéing the ham and squash AND making the risotto.
Sautéing squash: If your pancetta is lean, you may need to add oil to the pan to cook the butternut squash. Aim for about a tablespoon of either fat or oil.
More flavor: Totally optional, however I like to add a tiny splash (about a tablespoon) of wine to the risotto at the end - along with the butter and cheese in step 7.
Make-ahead: You can prepare the pancetta and squash mixture a day in advance. Cover the bowl and refrigerate overnight. Allow the mixture to sit at room temperature for 30-45 minutes before using.
Nutrition information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.