Roasted Squash, Pancetta & Chestnut Risotto Recipe

Name: Roasted Squash, Pancetta & Chestnut Risotto Recipe
Ingredients: Butternut Squash: 1 large butternut squash (about 1 1/2 kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles; Olive Oil: 1 1/2 tbsp olive oil; Chilli Flakes: 1 tsp chilli flakes; Chestnut: 100g cooked chestnuts, quartered; Sage: 1/2 small pack sage, leaves picked; Pancetta: 8 slices pancetta; Banana Shallot: 2 banana shallots, finely chopped; Garlic Cloves: 2 garlic cloves, finely chopped; Pearl Barley: 200g pearl barley; Vegetable Stock: 850ml low-sodium vegetable stock (we used bouillon); Parmesan: parmesan, to serve

recipecialist.com

Healthy autumn recipe for 3 - 4 people, takes only 45 mins; recipe has butternut squash, olive oil, chilli flakes, chestnut, sage, pancetta, banana shallot, gar

View Original

Share this recipe:

Ingredients

Butternut Squash: 1 large butternut squash (about 1 1/2 kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
Olive Oil: 1 1/2 tbsp olive oil
Chilli Flakes: 1 tsp chilli flakes
Chestnut: 100g cooked chestnuts, quartered
Sage: 1/2 small pack sage, leaves picked
Pancetta: 8 slices pancetta
Banana Shallot: 2 banana shallots, finely chopped
Garlic Cloves: 2 garlic cloves, finely chopped
Pearl Barley: 200g pearl barley
Vegetable Stock: 850ml low-sodium vegetable stock (we used bouillon)
Parmesan: parmesan, to serve