youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Butternut Squash, Pancetta & Thyme Risotto

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A good portion for 2 adults.

A good portion for 2 adults.

Ingredients

Serves: 2

Metric Cups
  • 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
  • ½ butternut squash (peeled and cut into 1/2 inch cubes)
  • 1 packet pancetta cubes
  • ½ teaspoon dried thyme
  • 7 ounces arborio rice
  • 1¾ pints chicken broth
  • 1 small onion (chopped finely)
  • 1 clove garlic (chopped finely)
  • olive oil

Method

Butternut Squash, Pancetta & Thyme Risotto is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Then add the chicken stock, a ladleful at a time, and cook until the rice absorbs all the stock, stirring frequently.
  • 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.
  • Serve with fresh black pepper and parmesan if you like.
  • 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.
  • Then add the chicken broth, a ladleful at a time, and cook until the rice absorbs all the stock, stirring frequently.
  • 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.
  • Serve with fresh black pepper and parmesan if you like.
  • Tell us what you think