---
title: Butternut and Brussels Sprout Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/butternut-squash-risotto-with-pa-5829b84ea7c72a6cf9645f72
servings: 4
prep_time: 15 minutes
cook_time: 30 minutes
time_required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.5
rating_count: 1000
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/butternut-and-brussels-sprout-risotto.avif"
---

Wash and dry all produce. Preheat oven to 400°F. Halve and trim @brussels sprouts{1%bunch} through stem. Toss @butternut squash{1%unit}(peeled and cubed) and sprouts on a #baking sheet{} with 1 tbsp @olive oil{2%tbsp} and a pinch of @salt{1%tsp} and @pepper{0.5%tsp}. Roast until browned and tender, ~{25%minutes}. Toss halfway through.

Bring @veggie stock concentrate{1%unit} and 4 cups water to a boil in a #small pot{}, then reduce heat to low. Halve, peel, and finely dice @yellow onion{1%unit}. Mince @garlic{3%cloves}. Zest then halve @lemon{1%unit}.

Add half the @pancetta{0.5%lb}(diced) to a #medium pot{} over medium-high heat. Cook until crisp, ~{4%minutes}. Remove and set aside. Add onion to same pot and toss to coat. Season with salt and pepper. Cook until softened, ~{3%minutes}. Add @arborio rice{1.5%cups} and cook until translucent, ~{2%minutes}.

Add garlic to pot and cook until fragrant, ~{30%seconds}. Reduce heat under pot to medium and add stock to pot ¼ cup at a time. Stir after each addition and allow rice to absorb stock before adding more.

While risotto cooks, add @pepitas{0.25%cup} to a #small pan{} over medium-high heat. Toast until fragrant, ~{3%minutes}. Add @honey{1%tbsp}, 4 tbsp water, and a pinch of salt to pan. Stir to dissolve honey. Cook until liquid evaporates and pepitas are coated and sticky, ~{4%minutes}. Remove to parchment-lined plate and let cool.

When rice is al dente, squeeze in juice of half the lemon. Stir in the squash, Brussels sprouts, half the @parmesan cheese{0.5%cup}, and ½ tbsp @butter{1%tbsp}. Season with salt and pepper. Plate risotto and sprinkle with honey pepitas, lemon zest, pancetta, and remaining cheese.