Butternut squash and Pancetta Risotto

This is one of my favorite main dish.

A lovely Italian Risotto with Pancetta and Squash.

If you are curious to try I'm leaving the info here.

italicINGREDIENTS: for 2 or 4 portion
Diced pancetta 250 g ( you can use bacon as well).
Butternut squash 1/2 about 0.5 kg
1 spoon Butter
1 Large Onion
Rucola & parmesan shaved (for garnish)
Rice 250 g ( I use arborio to keep better the cooking)
A touch of white wine

italicPREPARATION:

-Start with cooking the rice. Put a pot with water and salt as you like. When boiling put the rice and cook for 2 minutes less than what is write on the package.

-Meanwhile the rice is cooking prepare the sauce.

-Chop the onion in very little pices. Brown it in a pan with a little olive oil, then add the pancetta and keep cooking until crispy.
-When looks ready add a touch of white wine and let it evaporate.

• At this point add the butternut squash finely chopped and let it cook for 10 minute. If you see that is getting to dry o burning a bit you can add a little water.

-When the rice is ready rinse it up an put it back in the same pot.
At this pint add hal glass of water, the butter and the cooked pancetta & squash mix.

Put on high fire and keep stirring until the butter is melted and the water absorbed by the rice.

You can taste at this point and add if you like pepper, chilli or any other spices as you wish.

The cooking is completed at this point. You can serve and garnish as you prefer. I did some bacon crispy slice, rocket salad and parmesan shave.

I hope you like this recipe...

Let me know if you make it and how is the result.

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Thank you