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
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.
On another burner in a deep skillet, brown the pancetta. Once crispy, remove with a slotted spoon and set aside. In the same skillet, add the squash and thyme. Once the squash has softened and browned, remove and set aside with the pancetta.
In the remaining fat, soften the shallots, but don't let them brown. Add rice and stir around to lightly toast the grains. Add white wine and stir. Once the rice has absorbed the wine, add a ladle of hot broth, and stir until absorbed. Continue this process, until the rice is al dente. Add the squash and pancetta, the rest of the Parmesan and butter. Stir well.
Serve immediately with a Parmesan crisp on top.
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