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Roasted Squash Artichoke Heart and Pancetta Risotto with Arugula Walnut Pesto

Roasted Squash Artichoke Heart and Pancetta Risotto with Arugula Pesto

This recipe for Roasted Squash Artichoke Heart and Pancetta Risotto with Arugula Pesto is so good and easy to prepare. A simple salad completes the meal.
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Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Main Course, Rice & Grains, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 378 kcal


  • 2 cups diced butternut squash small dice
  • 2 large artichoke hearts diced (about ¾ cup diced same size as butternut. If you don't have fresh artichoke hearts, be sure to remove all of the leaves that they leave on frozen or canned hearts, use only the heart)
  • 1 4 ounce package diced pancetta (or buy a chunk and dice it yourself)
  • 2 tablespoons about, extra virgin olive oil
  • 1 cup arborio rice
  • ½ cup diced onion
  • ½ cup dry white wine or white vermouth I use vermouth as it is always the same, no extra oak
  • 2 cups reduced-sodium or homemade chicken stock if making in the pressure cooker, if not, then 6 - 8 cups chicken stock heated
  • ½ cup grated parmesan cheese
  • Salt and freshly ground pepper to taste
  • 1 recipe Arugula Walnut Pesto


  • Heat the oven to 400°F.
    Toss the butternut squash with a bit of olive oil then spread on a cookie sheet; bake in the oven until tender, about 10 to 15 minutes. During the last 5 minutes add the diced artichoke hearts. Keep warm and set aside.
  • While the squash is roasting, saute the pancetta in a small saute pan over medium heat until it just begins to crisp (you don't want it crispy, just starting around the edges) and some of the fat has been rendered. Remove the pancetta to paper towels to drain. Reserve the oil.
  • Place your pressure cooker or high sided saute pan over medium-high heat; add enough olive oil to coat the bottom of the pan by about ¼ inch; add 1 tablespoon of the pancetta oil. Add the onions and saute until translucent; about 2 minutes, then add the rice; cook, stirring until the rice is opaque; 3 - 5 minutes. Add the wine or vermouth and cook until it has evaporated. If making the risotto in a pressure cooker, add the 2 cups broth and cover; bring to pressure; reduce heat just to maintain pressure and cook for 7 minutes. Release the pressure; open and stir in the squash, artichoke hearts, and pancetta. Cook until heated through, then add the cheese. Taste and adjust for salt and pepper. If the risotto is not loose enough, add a little chicken stock. Serve in heated bowls with the pesto and optional seared scallop.
  • If making the risotto in the traditional way; once the rice and onions have been sautéed and the wine reduced, add two ladles of warm stock, stir and cook until almost evaporated, then add two more; stir and cook, adding stock one ladle full at a time each time the pot is almost dry until the rice is al dente (about 20 minutes); then add the squash, artichoke hearts, and pancetta with one ladle more of stock. Cook until hot and the rice is to your liking; add the cheese and salt and pepper to taste. Continue on as above.


*7 minutes cooking time if using a pressure cooker or Instant Pot. Times will be longer, up to 40 minutes to cook the risotto the traditional way.


Serving: 1gSodium: 568mgFiber: 5gCholesterol: 28mgCalories: 378kcalPolyunsaturated Fat: 8gSaturated Fat: 4gFat: 12gProtein: 12gCarbohydrates: 38g
Keyword gluten-free risotto, main dish risotto, risotto, vegetarian option
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