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Squash & pancetta risotto

Squash & pancetta risotto


Toasted squash seeds and crisp pancetta add a nice crunchy topping to this comforting risotto

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    3011kj 720kcal
  • Fat
    High 57%
  • Saturates
    High 98%
  • Sugar
    Low 12%
  • Salt
    High 41%

% of adult’s reference intake | Carbohydrates per serving : 68g

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Big Bag Option


  • 2 x 100g packs Co-op diced pancetta
  • 2 tbsp Co-op olive oil
  • 700g butternut squash (or pumpkin), peeled and cut into 1cm chunks, small seeds reserved
  • 1 onion, finely chopped
  • 260g Co-op Italian risotto rice
  • 1 chicken stock cube
  • 50g Co-op unsalted butter
  • 60g Co-op parmesan wedge, grated, plus extra to serve
  • 8 small rosemary sprigs, leaves stripped and finely chopped
  • 4 tbsp Co-op Italian mascarpone


  1. Fry the pancetta with 1 tbsp of the oil in a large saucepan over a medium heat
  2. Cook for 8-10 mins, adding the squash seeds halfway through, until crisp and golden
  3. Remove from the pan and set aside
  4. Heat the remaining oil in the same pan and fry the onion for 2-3 mins, until just starting to soften
  5. Turn up the heat and stir in the rice, squash and stock cube
  6. Add enough boiling water to cover the ingredients and simmer, stirring occasionally, only adding more water once the rest has been absorbed
  7. Cook until the rice is just tender — this will take around 15-17 mins and you’ll need about 1.5 litres of water in total
  8. Stir in the butter, parmesan and rosemary
  9. Season and loosen with a little more water if necessary (it should have a loose texture that settles after it’s stirred, but shouldn’t be too wet)
  10. Serve topped with the mascarpone, crisp pancetta and squash seeds, and extra parmesan

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