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BUTTERNUT SQUASH, PANCETTA & THYME RISOTTO

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Serves: 2

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A good portion for 2 adults.

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Ingredients

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  • ½ butternut squash (peeled and cut into 1/2 inch cubes)
  • 1 packet pancetta cubes
  • ½ teaspoon dried thyme
  • 200 grams arborio rice
  • 1 litre chicken stock
  • 1 small onion (chopped finely)
  • 1 clove garlic (chopped finely)
  • olive oil

Method

  1. Fry the pancetta in olive oil for about 3 mins. Add the onion and fry for another 2 mins. Add the butternut squash, garlic and thyme and fry for another min, before adding the rice, stir well to mix in the rice.
  2. Then add the chicken stock, a ladleful at a time, and cook until the rice absorbs all the stock, stirring frequently.
  3. Once each ladleful has been absorbed, add another. Cook until the rice is done, and the butternut is tender - I found this took around 25 mins.
  4. Serve with fresh black pepper and parmesan if you like.

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