Whip up this indulgent butternut squash risotto with crispy sage and pancetta in just five easy steps.
The sweet flavour and soft texture of butternut squash make for a perfect risotto. A splash of white wine, a handful of sage leaves, and crispy slices of pancetta make one mouthwatering meal. A portion of this dish works out at just 72p per serving.
- 350g butternut squash pieces
- 1 onion, roughly chopped
- 3tbsp olive oil
- 350g risotto rice
- 200ml white wine
- 1 litre hot chicken stock
- 12 crispy pancetta slices
- Small handful sage leaves
Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.
Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.
Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.
Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.
Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.
Top tips for making butternut squash risotto with crispy sage and pancetta
If you have any leftover, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve with a simple salad for lunch.