Butternut Squash Risotto With Pancetta And Sage Oil

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!