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 oz pancetta, chopped
1 ½ cups butternut squash, peeled and diced
¼ tsp fresh thyme, roughly chopped
3 Tbsp shallots, diced
1 ½ cups Arborio rice
1 cup white wine
1 Tbsp butter
Salt and pepper, to taste
Olive oil for pan
Let's get Cooking...
Heat chicken broth in a pot and keep at a low simmer.
In a non-stick pan, sprinkle ⅓ 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.