Butternut Squash Risotto

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


  • 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


  1. Heat chicken broth in a pot and keep at a low simmer.
  2. 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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