Roast Butternut Squash and Pancetta Risotto « Croan Self Catering Cottages in Ireland
Roast Butternut Squash with Pancetta and Risotto—creamy, savory, and surprisingly delicious, using leftover ingredients!
Ingredients
- 1.5L good quality Chicken or Turkey stock
- 1 tbsp olive oil
- 400g Pancetta (chopped)
- 1 onion, finely chopped
- 1kg butternut squash, peeled and cut into bite-size chunks
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