
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.
Diets
Ingredients

olive oil
4 tablespoons

sage leaves
5

butter
3 tablespoons

shallots
2 large

pancetta
3 pieces

arborio rice
2 cups

wine
1 cup

vegetable stock
32 oz

parmesan cheese
1 cup

butternut squash puree
1.5 cups
Cooking in Steps
-
1Warm stock in small saucepan, keep warm.
stock
sauce pan -
2In 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
olive oil
frying pan -
3In a medium saucepan melt butter over medium heat.
butter
sauce pan -
4Add shallots and pancetta. Saut until shallots are translucent.
pancetta
shallot
-
5Add rice and stir until coated in butter.
butter
rice
-
6Add wine and cook 2-3 minutes.
wine
-
7Slowly 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
rice
ladle -
8Add parmesan and squash puree and mix until smooth and creamy.
parmesan
squash
-
9Top with a drizzle of sage oil.
sage
cooking oil