Acorn Squash Risotto with Pancetta
Hearty Acorn Squash Risotto with Pancetta – creamy, savory, and perfect for fall. Serves 4-6.
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Ingredients
- 1 small yellow onion, diced
- 5 slices of pancetta, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 1 ½ cups or Campanini or Arborio Rice
- 2 cups peeled and diced acorn squash
- ½ cup white wine
- 1 cup Parmesan cheese
- 1 tsp. salt plus more salt and pepper to taste
- 1 tablespoon parsley, minced
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