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I'm all for risottos that don't need constant stirring. This recipe provided very good guidelines for an easy meal (looking at it now, I should have added more liquid but not to worry, the end result was fine). I added some rosemary, used some left over gammon instead of pancetta, and instead of parmesan used a nice blue cheese. Delicious. And now all gone...

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Cat R. January 12, 2008

I've made this with pancetta and also with guanciale (I'm lucky enough to live close to Salumi in Seattle, so good ingredients are easy to come by). It is a fabulously easy risotto recipe. Switching the butternut squash for acorn squash is also a great variation, the acorn squash is actually a bit more naturally sweet, and caramelizes quite nicely in the oven. I'm actually serving this as a side to my Christmas dinner!

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Ruggerducky December 25, 2007
Butternut Squash Risotto With Pancetta