This recipe comes to us from our own in-house chef, Dorene Mills.
1. Add pancetta to a medium sized pot. Heat on medium to allow pancetta to cook slowly and crisp, about 5-7 minutes.
2. When the pancetta chunks are light brown and crispy, remove from pan and add 1 Tbsp. olive oil and diced butternut squash. Allow the squash to cook until browned, about 5 minutes. Add rice and stir, cooking another 2 minutes.
3. Add water and bring to a simmer. Cover and cook 25 minutes until rice is tender and water is absorbed. Fluff rice with a fork and add cooked pancetta. Enjoy.