Butternut Squash, Pancetta & Thyme Risotto
A community recipe by AdminNot tested or verified by Nigella.com
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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.
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.
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