Creamy Fall Butternut Squash Risotto with Pancetta

Name: Creamy Fall Butternut Squash Risotto with Pancetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2½ Tbsp unsalted butter, (divided); ¼ lb pancetta (or guanciale, diced); 1 large shallot, (minced, about ¼ cup ); ½ large butternut squash, (peeled and grated, see note below); 2 cups arborio rice; 2 cloves garlic, (finely chopped); ¾ cup dry white wine; 6-8 cups low-sodium chicken broth; 1 cup Parmigiano Reggiano, (freshly grated); 1 Tbsp fresh sage, (finely chopped); 1 tsp lemon zest; ½ tsp Kosher salt; ¼ tsp freshly cracked black pepper; ¼ tsp ground cinnamon ()

Instructions

Prep:15minCook:25min

This ultra creamy butternut squash risotto is rich, comforting, and perfect for fall. Made with crispy pancetta, white wine, sage, and plenty of freshly grated Parmigiano Reggiano, it’s deeply satisfying and naturally gluten-free.

Updated at: Wed, 18 Feb 2026 08:32:18 GMT