Butternut Squash Risotto With Pancetta, Manchego & Sage Recipe

Name: Butternut Squash Risotto With Pancetta, Manchego & Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces; 2 tablespoons olive oil; 4 ounces chopped pancetta; 1 tablespoon unsalted butter; 1 cup finely chopped yellow onion; 2 garlic cloves, minced; 1 cup uncooked Arborio rice; 2 cups low fat, low sodium chicken broth; 1 1/3 cups water; 2 tablespoons dry white wine; 1 tablespoon minced fresh sage; 2/3 cup aged Manchego cheese, grated; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons pine nuts

Servings: persons

1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces
2 tablespoons olive oil
4 ounces chopped pancetta
1 tablespoon unsalted butter
1 cup finely chopped yellow onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
2 cups low fat, low sodium chicken broth
1 1/3 cups water
2 tablespoons dry white wine
1 tablespoon minced fresh sage
2/3 cup aged Manchego cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons pine nuts

1
Preheat oven to 400u00b0
2
Place squash in a single layer on a 1/4 sheet pan or in a cast iron skillet with olive oil. Sprinkle with kosher salt and fresh ground pepper to taste. Roast for 40 minutes, stirring once after 20 minutes.
3
Warm a small saute pan over medium heat. Place pine nuts in pan and toast for 6 - 8 minutes, stirring frequently. Remove from pan and set aside.
4
Cook pancetta in a large Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings.
5
Add butter to dutch oven and melt. Then add onion; saute 10 minutes or until onion is tender.
6
Add garlic; saute 1 minute.
7
Add rice; saute one minute.
8
Stir in broth, water, wine and sage; bring to a boil. Reduce heat, and simmer over low heat, covered, for 20 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
9
Stir in the squash, pancetta, cheese, salt, and pepper. Cover and let stand 10 minutes (rice will continue to cook).
10
Spoon onto four dishes, sprinkle each with toasted pine nuts and serve.

1900

kcal

Calories

165

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 15 ingredients. The key ingredients include: 1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces, 2 tablespoons olive oil, 4 ounces chopped pancetta, 1 tablespoon unsalted butter, and more.

Yes, Butternut Squash Risotto With Pancetta, Manchego & Sage 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, Manchego & Sage

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