Autumn Risotto with Maple Glazed Butternut Squash and Crispy Pancetta

Anyone up for an Autumn inspired risotto? This creamy risotto captures all the color and flavor of Fall and is the perfect play on sweet and savory. The cubed butternut squash is glazed in maple syrup and then roasted until they are tender and caramelized. Then, press them into a puree and swirl the mixture into the rice along with a healthy dose of crispy fried pancetta to round out the flavors and add a chewy bite. Topped with an extra pinch of shredded Parmigiano Reggiano, you’ll be ready for anything!

Risotto is made with short grain rice, such as Arborio or Carnaroli, which have a high starch content. Even though it is common practice to rinse rice before cooking, in this case, it is not recommended. The starch is what gives risotto its unique creamy texture.

Risotto is incredibly versatile. Once you get the technique down, you can dress it up any way you like. Try substituting the butternut squash and pancetta with peas and sausage, or wild mushrooms with a pinch of ground rosemary. Sprinkle in a dash of nutmeg to add warmth to the dish, or add chopped candied pecans over the top for extra texture. Fried sage leaves also make a great seasonal addition. The possibilities are endless! Let’s get started, shall we?

To begin, preheat the oven to 400°F.

Then, add the cubed butternut squash, maple syrup, salt and pepper to a large mixing bowl and toss to combine. Lay the squash out on a parchment lined baking sheet and allow to roast on the top rack of the oven for about 20-30 minutes. When the edges begin to brown the squash is done.

When the squash has cooled slightly, set aside a small amount to sprinkle on top of the risotto before serving, and transfer the rest to a bowl to puree. A potato masher or the back of a fork work just fine.

Pour the chicken stock into a pot and bring it to a simmer, then reduce heat to low.

Next, add olive oil to a heavy bottomed pan or dutch oven. Fry the pancetta over medium low heat until crisp. Then, remove the pancetta and set aside.

Using the same pan, add 3 Tablespoons of olive oil, the chopped red onion and garlic and saute until softened.

Then, add the rice and toast for a few minutes. This adds a depth of flavor and also helps to prevent the rice from sticking together as it cooks.

Next, add 1/2 cup of wine and using a wooden spoon, scrape up any brown bits that may have stuck to the bottom of the pan.

Then, add the chicken stock, one cup at a time, allowing the liquid to simmer until it is almost completely absorbed before adding the next cup. This can take up to half an hour. Taste and adjust the seasoning as you go.

When the risotto is creamy, yet still has a bit of a bite, stir in the pureed squash, pancetta, butter and Parmigiano Reggiano.

Before serving, top with more pancetta, the roasted squash that you set aside earlier, and top with a fresh herb of your choice. Risotto is at its best when it’s hot so, serve immediately!