Butternut Squash Risotto

Servings: 6



  • 4 oz Pancetta, diced
  • 2 TBSP Butter (Divided)
  • 1 Small Onion, Small-Diced
  • 1 1⁄2 Cup Arborio Rice
  • 1⁄2 Butternut Squash, cooked & smashed
  • 1⁄2 Cup Dry White Wine
  • 1 1⁄2 TBSP Herban Legend Seasoning
  • 6 Cups Vegetable Stock, HOT
Butternut Squash Risotto


Step 1: In a soup pot, brown pancetta in 1 TBSP butter over high heat (3-4 minutes)

Step 2: Remove and set aside.

Step 3: Add onions and sauté until translucent.

Step 4: Add arborio rice and sauté for 2 minutes.


Step 5: Add mashed squash and wine while stirring vigorously.

Step 6: Add hot stock one cup at a time while stirring. When 75% of liquid has evaporated, add another cup and repeat process until stock is gone and rice is al dente. Add 1 1⁄2 TBSP Herban Legend half-way through the process.

Step 7: Finish with 1 TBSP butter. Serve immediately in a large serving bowl and top with crispy pancetta.