Butternut Squash Risotto With Pancetta And Sage Oil Recipe

Name: Butternut Squash Risotto With Pancetta And Sage Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 5 sage leaves; 3 tablespoons butter; 2 shallots large, finely diced; 3 pieces pancetta diced; 2 cups arborio rice; 1 cup dry white wine; 32 ounces vegetable stock; 1 cup Parmesan cheese; 1 1/2 cups butternut squash puree

Servings: persons

4 tablespoons olive oil
5 sage leaves
3 tablespoons butter
2 shallots large, finely diced
3 pieces pancetta diced
2 cups arborio rice
1 cup dry white wine
32 ounces vegetable stock
1 cup Parmesan cheese
1 1/2 cups butternut squash puree

1
Warm stock in small saucepan, keep warm.
2
In small saute pan warm olive oil with sage leaves until fragrant. Be careful not to burn leaves. Cook 5-6 minutes and let cool.
3
In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Saute until shallots are translucent.
4
Add rice and stir until coated in butter.
5
Add wine and cook 2-3 minutes.
6
Slowly begin adding in stock, 1-2 ladles at a time. Allow rice to absorb liquid before adding another ladle-full.. Continue to cook until rice is al dente (has a little bite).
7
Add parmesan and squash puree and mix until smooth and creamy.
8
Top with a drizzle of sage oil.

1273

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 5 sage leaves, 3 tablespoons butter, 2 shallots large, finely diced, and more.

Yes, Butternut Squash Risotto With Pancetta And Sage Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Risotto With Pancetta And Sage Oil

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