Risotto with Butternut Squash, Pancetta, and Jack Cheese

This is by far my husband's and my most favorite risotto recipe. I love cooking the rice in the oven. It's convenient and the rice cooks all the way through. The flavors of the squash and pancetta blend together so well. Instead of water, I used extra chicken broth and I used a Riesling wine. I doubled the amount of rice, and therefore the liquid as well, so we would have leftovers. Instead of pancetta, my husband had asparagus and devoured it.

This risotto was so so good. I've been looking for a savory dish for butternut squash (that isn't soup) for a really long time and this is exactly what I had in mind. I made it as written except that I needed to add a little more stock to the rice before I put it in the oven, but I think I may have simmered it a little too hot so I'm calling it user error. I served it as a main dish with garlic bread and my whole family ate it. My 2 year old and 5 year old even cleaned their plates and they don't eat ANYTHING. Thank you for a wonderful take on a fall favorite.

I don't cook much with squash because I like savory more than sweet. Squash tends to have a sweeter flavor than I like. However, this recipe is incredibly flavorful and savory. I did add extra garlic and pancetta. But other than that, I didn't change a thing. I will definitely make this again.

I just want to say that this the first recipe that I have made twice in a row. This recipe is awesome. The flavors are great. The roasted squash brings out the sweetness and is a complement to the pancetta. I used Marsala and it was perfect. I made the same recipe except I got rid of the squash and added sliced sautéed button mushrooms that I sautéed with the onions and fresh grated parmesan cheese at the end. Excellent. I don't know what the reviewers are talking about when they say that this recipe produces bland flavors and they won't make it again. The whole point of cooking is the improvise and improve. I would say to them, make it again and adjust the seasoning to your taste. However, the recipe as is, is outstanding.

I liked the fact that I didn't have to stir this risotto but it was very bland. I even had a glass of chardonnay with it and it just was not very good. I did use turkey bacon instead of the pancetta but I don't think it should have made that much of a difference. If I am going to splurge on risotto I want it to be absolutely delicious. I was planning on using this for a wine tasting party so I am so glad I tried it before hand. I will not be serving this at the party.

This recipe far exceeded our expectations. The favors are amazing and it is one of the best risottos we've ever had! Not too rich or overbearing, this recipe is perfect. Added to our favorite homemade recipes, must try!!!

This truly was an excellent dish. My first time to make risotto. My kids loved this. I think if you didn't have pancetta you could get away with using bacon or even turkey bacon. This recipe is a keeper.

Hands down, fantastic!

After reading all of the fabulous reviews on this dish, I was really excited to make it. I was very disappointed however with the final product as it was very bland. I added some garlic powder and salt to give it a little more flavor, but this is one I will not be making again.

This was the first risotto I've made, and I followed the recipe exactly. It was a bit time-consuming, but I prepared it while I roasted a chicken so there was no rush. I can't wait to have the leftovers for lunch tomorrow, and I will definitely make this again.

This was delicious My first time making a 'no-stir' risotto, and it was excellent! Made exactly as written.

This was amazing!! Restaurant quality or better!!! Would shred the cheese and use less salt next time. YUMMY!!!!!!

this dish was awesome! It had great flavor and was perfect for fall. I couldnt find pancetta at the grocery so I used prosciutto instead.. the only hint with that is omit the salt because prosciutto is saltier then pancetta. Also, I did the entire thing on the stove. 10 mins uncovered, 10 mins covered, let stand 10 mins once mixed.

This is a really great receipe, I made it without the pancetta and swapped vegetable stock for chicken stock to make it vegetarian.

Absolutely delicious! I don't like tarragon, so I used fresh thyme instead, and substituted aged (dry vella) for the regular jack. My only hint - if you are using a hard cheese, shred it or cut in smaller cubes - they didn't melt all the way, so there were chunks of cheese in the dish...which was actually kind of yummy...

Great taste... my first time using pancetta.... used orzo and pepper jack cheese.. smooth, creamy... wonderful taste. Did involve lots of "steps", but overall worth the effort. Would make again...

Loved this recipe! Used acorn squash because it was all I had. It turned out excellent.

This was fantastic and delicious. I used a blend of cheddar and jack cheese instead of just monterey jack cheese. Will definitely keep!

This was one of the best Ritsotto's that I have ever had! Risotto is one of my favorite dishes and I was skeptical to make it in the over- but it was phenomenal! I am making it again tonight- but plan on adding some chicken. I also used parm instead of Jack and found the flavors wonderful!!!

Made this last night - it was fantastic! I cooked on the stovetop instead of in the oven and used parm instead of jack - had company and had never made risotto in the oven. But everyone really liked it and will definitely make again. Also, doing it on the stovetop, I did need more liquid than the recipe requires

SO delicious!!!! I followed the recipe pretty closely. The only changes I made were to use real italian provolone and sage in place of tarragon. I was worried about the combination of flavors but was so impressed with the final result. My husband and two teens loved it as well. oh, and our little westie enjoyed her little portion too. A keeper and repeater for sure!

VERY good!!! Trader Joe's makes making this dish super easy. The recipe doesn't make a lot so if this is a main course or you're feeding more than 3-4 people, double up. I used the precut butternut squash at TJ's- microwaved it and then put it in the oven for ~5 minutes to firm it up. I used Marsala wine. I used orzo pasta. And I substituted sage for the tarragon. Everyone loved this recipe, except our 20 month old who the dish was originally made for. All in, it took about an hour total.

One of the best dishes we've made this year. I only made one real change. We used a cheddar/jack shredded blend instead of the cubed jack. It made it wonderfully smooth. I did microwave the butternut squash for two minutes prior to cutting it. It made it much easier to cut.

My husband and I made this for dinner tonight. We love risotto but needed an alternative to our typical options. At first I wasn't sure how the combination of ingredients would work, but the second my husband took a bite he gave it an "A+". It was delicious, savory and filling! We will make it again! And it is less labor intensive than other risottos because you don't have to sit there, stir, and add liquid every few minutes.

nice, easy risotto. finishing in the oven makes it a good dish for make ahead risotto. pancetta needs a little more cooking time (i like mine more on the gelatinous side than crispy). next time i will cook it along with the rice on the cook top.

Excellent recipe!!! Great flavors. I make it often and it's always a hit.

Excellent recipe, if a bit time-consuming. My family doesn't care for it left over.

Excellent! Double though for leftovers.