---
title: Butternut and Brussels Sprout Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/butternut-squash-risotto-with-pa-5829b84ea7c72a6cf9645f72
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: []
nutrition:
  calories: 749
  protein: 25
  fat: 31
  saturated fat: 10
  carbohydrates: 100
  sugar: 17
  fiber: 12
  cholesterol: 42
  sodium: 850
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/butternut-and-brussels-sprout-risotto.avif"
---

![Step 1](step-1.jpg)
Wash and dry all produce. Preheat oven to 400 degrees. Halve and trim @brussels sprouts{8%ounce} through stem. Toss @butternut squash{16%ounce} and sprouts on a #baking sheet{} with 1 TBSP @olive oil{2%tbsp} and a pinch of @salt{} and @pepper{}. Roast until browned and tender, about ~{25%minutes}. Toss halfway through.

![Step 2](step-2.jpg)
Bring @veggie stock concentrate{2%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{2%clove}. Zest then halve @lemon{1%unit}.

![Step 3](step-3.jpg)
Add half the @pancetta{4%ounce} (we sent more) to a #medium pot{} over medium-high heat. Cook until crisp, about ~{4%minutes}. Remove and set aside. Add onion to same pot and toss to coat. Season with salt and pepper. Cook until softened, ~{2%minutes} to ~{3%minutes}. Add @arborio rice{1.5%cup} and cook until translucent, ~{1%minutes} to ~{2%minutes}.

![Step 4](step-4.jpg)
Add garlic to pot and cook until fragrant, about ~{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.

![Step 5](step-5.jpg)
While risotto cooks, add @pepitas{2%ounce} to a #small pan{} over medium-high heat. Toast until fragrant, ~{2%minutes} to ~{3%minutes} (be careful—they might pop). Add @honey{1%ounce}, 4 TBSP water, and a pinch of salt to pan. Stir to dissolve honey. Cook until liquid evaporates and pepitas are coated and sticky, ~{3%minutes} to ~{4%minutes}. Remove to a #parchment paper{}-lined plate and let cool.

![Step 6](step-6.jpg)
When rice is al dente, squeeze in juice of half the lemon. Stir in the squash, Brussels sprouts, half the @Parmesan cheese{½%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.