- 1 3/4 cups (350 g) rice
- 1 3/4 cups (300 gr) buttercup squash
- 1 oz (30 gr) pancetta
- 7/8 cup (20 g) butter
- 1/2 cup white wine
- 4 cups broth
- 1/3 cup (60 gr) Parmigiano Reggiano
- 1 tablespoon olive oil
- pepper and nutmeg
This recipe is a classic in my kitchen as it is the most traditional kind of rice dish in Lombardy (my region!), where risotto often replaces pasta for a first course. It is a good winter warmer, a rustic and voluptuous dish where the creaminess in not given by heavy cream, but by the smooth blend of the pumpkin puree.
The saltiness of the pancetta and the sweetness of the squash create a unique combination of tastes. Sweet and sour at the same time. This is hands down my favorite kind of risotto!
Peel the squash, remove the seeds and dice the pulp. Oil a pan and cook the squash for 15-20 minutes.
Melt the butter in a large saucepan and brown the pancetta.
When the pancetta starts to get crispy, add the rice and let it toast for 2 minutes over medium heat, stirring constantly. Add the wine and cook, continuing to stir until the liquid is absorbed.
Pour the pre cooked squash in the risotto and add the broth 1/2 cup at a time. Stir occasionally and wait until it’s completely absorbed before adding more.
It should take about 25 minutes for all the liquid to be absorbed. When it’s done, remove the risotto from heat and stir with Parmigiano Reggiano, nutmeg and pepper.
Spoon into bowls and garnish with a little grated cheese. Eat it while it’s warm!