Butternut Squash Risotto with Crispy Pancetta
Servings: 4 -6
Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash peeled, de-seeded, and diced into 1" chunks
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- 4 oz GO VEGGIE Vegan Classic Plain Cream Cheese
- 3 tablespoons fresh sage chopped (about 8 sage leaves)
- 4 oz pancetta cut into small bite-sized pieces
Instructions
- Preheat oven to 400 degrees F.
- Toss butternut squash in olive oil, then season lightly with salt and pepper.
- Place on baking sheet and bake in preheated oven for 30 minutes.
- Place chicken broth in small pan over low heat.
- Heat butter over medium heat.
- Add onions and cook until soft, about 5-7 minutes.
- Add garlic and cook 1 more minute.
- Add arborio rice, stirring well to combine, and cook another 2 minutes, stirring often.
- Add white wine and cook until all wine has been absorbed.
- Add ½ cup of the warm broth, stirring until all has been absorbed.
- Continue this until only ½ cup of the broth remains, stirring each addition until it has been absorbed.
- With remaining warm ½ cup of broth, combine with cream cheese, mixing until well combined.
- Add cream cheese mixture to rice mixture, stirring well to combined.
- Add butternut squash and 2 tablespoons of sage to rice mixture, and gently stir.
- Season with salt and pepper, to taste.
- Heat small pan over medium-high heat.
- Add pancetta and cook until crispy, about 4-5 minutes.
- Top risotto with pancetta and remaining sage.
- Serve and enjoy!