By Kristen Stewart on December 02, 2005
"We love Risotto and my favorite part of this recipe’s preparation is that it doesn’t require constant stirring! This is a great side dish to a fall meal or could easily stand alone as a main course. You can omit the pancetta if you need to make it vegetarian or can’t get pancetta. Though it definitely adds something to the dish and I’ve found that pancetta is more widely available lately."
Serving Size: 1 (408 g)
Servings Per Recipe: 6
"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..."
"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!"