Smoky Bourbon-Butternut Squash Risotto with Sage and Crispy Pancetta

Ingredients

• 1 small butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup bourbon
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 6 slices pancetta, chopped
• 1 tbsp fresh sage, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a large skillet, cook the pancetta over medium heat until crisp. Remove and set aside, reserving the fat.
2. In a separate large saucepan, melt 1 tbsp butter and a splash of the pancetta fat. Add the onion and garlic, sauté until translucent.
3. Add the diced butternut squash and cook for about 5 minutes until slightly softened.
4. Stir in the Arborio rice, coating grains in butter and toasting lightly for 2 minutes.
5. Pour in the bourbon and cook, stirring, until it’s mostly evaporated.
6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
7. Continue adding broth gradually until the rice is creamy and cooked through, about 25-30 minutes.
8. Stir in the remaining butter, Parmesan, fresh sage, and season with salt and pepper.
9. Serve the risotto topped with the crispy pancetta and an extra sprinkle of fresh sage for garnish.