Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: 1
Ingredients: 6 cups low-sodium chicken broth; 1 cup Parmesan cheese, grated; 4-5 ounces pancetta, chopped; 1 1/2 cups butternut squash, peeled and diced; 1/4 teaspoon fresh thyme, roughly chopped; 3 tablespoons shallots, diced; 1 1/2 cups Arborio rice; 1 cup white wine; 1 tablespoon butter; Salt and pepper, to taste; Olive oil for pan

How do you make creamy risotto with pancetta and butternut squash even yummier? With parmesan crisps.

Ingredients

6 cups low-sodium chicken broth
1 cup Parmesan cheese, grated
4-5 ounces pancetta, chopped
1 1/2 cups butternut squash, peeled and diced
1/4 teaspoon fresh thyme, roughly chopped
3 tablespoons shallots, diced
1 1/2 cups Arborio rice
1 cup white wine
1 tablespoon butter
Salt and pepper, to taste
Olive oil for pan

Steps

Heat chicken broth in a pot and keep at a low simmer.
In a non-stick pan, sprinkle 1/3 cup of Parmesan into small rounds and heat until they begin to bubble and turn slightly golden. Turn off the heat and allow to cool and harden like a crisp. Set aside.

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