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Butternut Squah Risotto with Crispy Pancetta

Butternut Squah Risotto with Crispy Pancetta

Servings: 4-6


  • 2 tablespoons olive oil
  • 1 medium butternut squash, peeled, de-seeded, and diced into 1" chunks
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 4 oz GO VEGGIE Vegan Classic Plain Cream Cheese
  • 3 tablespoons fresh sage, chopped (about 8 sage leaves)
  • 4 oz pancetta, cut into small bite-sized pieces


  • Preheat oven to 400 degrees F.
  • Toss butternut squash in olive oil, then season lightly with salt and pepper.
  • Place on baking sheet and bake in preheated oven for 30 minutes.
  • Place chicken broth in small pan over low heat.
  • Heat butter over medium heat.
  • Add onions and cook until soft, about 5-7 minutes.
  • Add garlic and cook 1 more minute.
  • Add arborio rice, stirring well to combine, and cook another 2 minutes, stirring often.
  • Add white wine and cook until all wine has been absorbed.
  • Add 1/2 cup of the warm broth, stirring until all has been absorbed.
  • Continue this until only 1/2 cup of the broth remains, stirring each addition until it has been absorbed.
  • With remaining warm 1/2 cup of broth, combine with cream cheese, mixing until well combined.
  • Add cream cheese mixture to rice mixture, stirring well to combined.
  • Add butternut squash and 2 tablespoons of sage to rice mixture, and gently stir.
  • Season with salt and pepper, to taste.
  • Heat small pan over medium-high heat.
  • Add pancetta and cook until crispy, about 4-5 minutes.
  • Top risotto with pancetta and remaining sage.
  • Serve and enjoy!


Recipe by: Greens & Chocolate