Roasted squash pancetta chestnut risotto

Ingredients

• 1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
• 1 ½ tbsp olive oil
• 1 tsp chilli flakes
• 100g cooked chestnuts quartered
• ½ small pack sage leaves picked
• 8 slices pancetta
• 2 banana shallots finely chopped
• 2 garlic cloves finely chopped
• 200g pearl barley
• 850ml low-sodium vegetable stock (we used bouillon)
• parmesan to serve

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag