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Roasted butternut squash, sage and crispy pancetta risotto

A creamy risotto base loaded with sweet roasted butternut squash and salty Parmesan cheese, topped with crispy pancetta and fried sage leaves. I've packed this video with all my favourite tips that can be applied to other risotto recipes. I love to roast extra butternut squash to use throughout the sweet in salads or to top pizzas or savoury puff pastries too.

Similar recipes to use this video-guide:

Total time to make : 50 minutes Time to prep : 10 minutes

Time to cook : 40 minutes

Servings : 4

Useful Video Timestamps:

Intro: 00:00 - 00:36

Ingredients overview: 00:36

Roasting the squash: 00:50

Onion & garlic dicing: 01:20

Stock: 02:30

Risotto base: 02:38

Path re-fill test: 04:24 & 04:54

Assembling risotto: 05:38

Crispy sage: 06:26

Crispy pancetta: 06:40

Serving & garnishing: 06:52

Storage & reheating: 07:28

PDF Links


Masterclass Risotto
Download PDF • 8.30MB


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