Fall Risotto

With Fall in full swing, we’re being drawn to more earthen and rich foods to help us stay warm, energized, and satiated. That’s why we were so excited by this risotto recipe that adds squash (’tis the season), pancetta, and swiss chard (for full health) into the mix…

Risotto with Squash, Pancetta & Swiss Chard

  • 1 Box Beretta Vialone Nano Risotto Rice
  • 5 Litres Chicken Stock
  • 1 Onion, chopped
  • 2 Cloves Garlic, chopped
  • 2 Cups White Wine
  • 1 Small Squash, cut in half and roasted cut side down at 350F until soft; scoop out pulp and place aside
  • 12 Slices Pancetta, cubed, baked at 350F until crispy; pat dry with towel
  • 2 Lbs Swiss Chard, stems removed and then steamed; squeeze excess water then chop
  • 2 Tbsp Butter, unsalted
  • 3 Tbsp Parmagiano Cheese, grated
  • 2 Tbsp Olive Oil

Have all ingredients processed and ready. Bring stock up to boil. In a large pot add olive oil and sauté onions and garlic. Add pancetta. Add rice and toast for 25-35 seconds on medium heat, being sure not to brown the rice. Add wine and deglaze. Add stock up to rice level only. Cook out rice on medium heat and continue adding in stock 1-2 ladles at a time. At the 10 minute mark add squash and stir to incorporate. At the 13-14 minute mark cook off excess stock and add chard. At this point the risotto is ready, turn off the heat and fold in cheese and butter. Season and serve.