Italian week: Recipe for Orecchiette with salsiccia and a guide for Puglia

Butternut squash Risotto with panchetta, goat cheese and walnuts


This risotto is like an explosion of flavor, it’s so delicious. Perfect for the fall weather, where you just want to curl up with some lovely comfort food, but even though it is comfort food, it doesn’t mean that it’s unhealthy, because I actually manage to make this one relatively low calorie (122 calories per 100 gram) to the delight of the readers who are missing some of the more healthy recipes lately, yes I know recently there has been a few cake and pizza recipes, but sometimes it’s nice not to care about calories 😉

Ingredients for four persons:

250 risotto rice

1 liter chicken or vegetable broth

100 gram pancetta

1 Butternut squash

2 deciliter white wine

150 gram goat cheese

30 gram of chopped walnuts

25 gram parmesan cheese

Fresh thyme

1 tbs. cooking oil

3 garlic cloves

1 leek

Salt & Pepper


First you prep your ingredients: Chop garlic and leek very fine, peel the butternut squash and cut it in to small cubes, fry the pancetta crispy on a pan. Boil a liter of water and add a broth cube.

Heat up the oil on a sauté pan and add the leek and garlic, afterwards you add the risotto rice and stir a little, then you add the butternut squash and stir a little more.

Now you add the white wine and let it simmer a little.

Slowly you add the broth, one deciliter at the time, until there is no more.

Stir in the rest of the ingredients and let it simmer 2 more minutes.



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Italian week: Recipe for Orecchiette with salsiccia and a guide for Puglia