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Butternut Squash and Pancetta Risotto

Butternut squash, sage and pancetta make this dairy free risotto taste rich and creamy without any added cheese. Even the kids will love this recipes served with some chicken or apple sausage!
Course Side Dish
Cuisine Italian
Diet Dairy Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 235kcal
Author Lauren


  • 1 tablespoons olive oil + 1 teaspoon
  • 1 cup butternut squash peeled and cut into ½-inch cubes
  • 2 ounces cubed pancetta
  • 1 teaspoon salt divided
  • ¼ teaspoon fresh-ground black pepper
  • 4 ½ cups canned low-sodium chicken broth or homemade stock more if needed
  • ¼ cup chopped shallot
  • 1 cups arborio rice
  • ½ cup dry white wine
  • 1 tablespoons chopped fresh sage


  • In a large pot, heat the 1 tablespoon oil over moderate heat. Add the squash, ½ teaspoon salt and the pepper. Cook, stirring frequently, until the squash is just tender and browned, about 5 minutes.
  •  Add the pancetta and cook until it begins to crisp. Remove the squash mixture from the pan with a slotted spoon, leaving some drippings in the pan. In a medium saucepan, bring the broth to a simmer.
  • In the large pot, heat the remaining teaspoon of oil over low heat. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the rice to the shallots and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine, sage and the remaining ¾ teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about ½ cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should simmer gently; lower the heat if it bubbles more rapidly. 
  • Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
  • Stir in the squash and pancetta and additional salt and pepper to taste. 


Serving: 1cup | Calories: 235kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 1427mg | Potassium: 193mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3700IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 0.7mg