Fabulous Foods

Kabotcha Squash Risotto with Crispy Pancetta

Now, first and foremost, this delicious recipe called for Pancetta, but I didn’t have any so I substituted bacon instead. Secondly, I didn’t have any white wine either so I substituted more chicken stock.

The thing that I find about homemade risotto, is that it’s not actually complicated to make. That being said, it is time consuming. I found myself turning up my heat so that it would go a bit faster. Another point to make, make sure you use a low sodium stock. I use Better Than Boullion chicken stock, and while it’s really good, it can be quite salty in a dish like this. Especially because the rice absorbs the stock rather than just pain water.

So I started by frying up my “Pancetta” (reality bacon).

Followed by the mashing of precooked Kabotcha Squash. I just mashed them like potatoes.

Sliced my Kabotcha Squash and seasoned with olive oil, salt and pepper to roast
Chopped some shallots rather than using onion

Then I started with adding the chicken stock to my risotto and cooking it up.

Lastly, I stirred in my Kabotcha Squash and bacon to the risotto. Spooned some into a bowl and voila! Delicious risotto!

I of course got the recipe from a mastermind on Pinterest. Link here: Kabotcha Squash Risotto with Crispy Pancetta

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