Pasta, Risotto and You

by Nancy Caivano


Risotto with Butternut Squash
and Pancetta

Serves 3 as a main course,
6 as a side dish



2 tbsp olive oil
2 ounces pancetta, coarsely chopped
1 cup peeled butternut squash
   (about 8-10 oz), cut into 1/2" pieces
1 onion, chopped
3 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 cup Arborio rice
1/4 cup dry white wine
2 cups simmering chicken stock or broth
2 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
2 tbsp chopped parsley
1 tbsp finely chopped rosemary
Salt and Pepper



In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add pancetta and squash and cook until pancetta is golden brown. Add onion, and garlic. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and rosemary. Season with salt and pepper. Serve immediately.


Progressive Meal Courses

Appetizer Recipes
First Course Recipes
Second Course Recipes: Main Courses
Third Course Recipes: Side Dishes
Fourth Course Recipes: Salads
Final Course Recipes: Desserts

Pasta, Risotto and You Archive


Copyright © 2001, Nancy Caivano. All rights reserved.


This page created April 2001

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