Butternut Squash Risotto With Pancetta and Sage Oil

Butternut Squash Risotto With Pancetta and Sage Oil

  Ready in : 45 mins

Butternut Squash Risotto With Pancettan and Sage Oil is a main course that serves 1. Watching your figure? This gluten free recipe has 3006 calories, 66g of protein, and 119g of fat per serving. For $13.18 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Mediterranean food. This recipe from Foodista has 15 fans. A mixture of olive oil, butternut squash puree, arborio rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome.

Ingredients

olive oil

olive oil

4 tablespoons

sage leaves

sage leaves

5

butter

butter

3 tablespoons

shallots

shallots

2 large

pancetta

pancetta

3 pieces

arborio rice

arborio rice

2 cups

wine

wine

1 cup

vegetable stock

vegetable stock

32 oz

parmesan cheese

parmesan cheese

1 cup

butternut squash puree

butternut squash puree

1.5 cups

Cooking in Steps

  1. 1
    Warm stock in small saucepan, keep warm.

    stock

    stock

    sauce pan
    sauce pan
  2. 2
    In small saut pan warm olive oil with sage leaves until fragrant. Be careful not to burn leaves. Cook 5-6 minutes and let cool.

    sage

    sage

    olive oil

    olive oil

    frying pan
    frying pan
  3. 3
    In a medium saucepan melt butter over medium heat.

    butter

    butter

    sauce pan
    sauce pan
  4. 4
    Add shallots and pancetta. Saut until shallots are translucent.

    pancetta

    pancetta

    shallot

    shallot

  5. 5
    Add rice and stir until coated in butter.

    butter

    butter

    rice

    rice

  6. 6
    Add wine and cook 2-3 minutes.

    wine

    wine

  7. 7
    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).

    stock

    stock

    rice

    rice

    ladle
    ladle
  8. 8
    Add parmesan and squash puree and mix until smooth and creamy.

    parmesan

    parmesan

    squash

    squash

  9. 9
    Top with a drizzle of sage oil.

    sage

    sage

    cooking oil

    cooking oil