When you’re seeking comfort, nothing beats a soul-warming dish like risotto. We've filled this one out with hearty seasonal vegetables like Brussels sprouts and butternut squash, then added pancetta and honey-coated pepitas for a sweet and salty accent. Loaded with vibrant colors and flavors, it’s as delightful to look at as it is to taste.
Vegetable Stock Concentrate
Wash and dry all produce. Preheat oven to 400 degrees. Halve and trim Brussels sprouts through stem. Toss squash and sprouts on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes. Toss halfway through.
Bring stock concentrate and 4 cups water to a boil in a small pot, then reduce heat to low. Halve, peel, and finely dice onion. Mince garlic. Zest then halve lemon.
Add half the pancetta (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, 2-3 minutes. Add rice and cook until translucent, 1-2 minutes.
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.
While risotto cooks, add pepitas to a small pan over medium-high heat. Toast until fragrant, 2-3 minutes (be careful—they might pop). Add honey, 4 TBSP water, and a pinch of salt to pan. Stir to dissolve honey. Cook until liquid evaporates and pepitas are coated and sticky, 3-4 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, and ½ TBSP butter. Season with salt and pepper. Plate risotto and sprinkle with honey pepitas, lemon zest, pancetta, and remaining cheese.