Butternut Squash Risotto With Pancetta and Sage Oil
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
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 4 tablespoons olive oil
- 5 sage leaves
- 3 tablespoons butter
- 2 large shallots
- 3 pieces pancetta
- 2 cups arborio rice
- 1 cup wine
- 32 oz vegetable stock
- 1 cup parmesan cheese
- 1.5 cups butternut squash puree
Instructions
- 1
Warm stock in small saucepan, keep warm.
- 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.
- 3
In a medium saucepan melt butter over medium heat.
- 4
Add shallots and pancetta. Saut until shallots are translucent.
- 5
Add rice and stir until coated in butter.
- 6
Add wine and cook 2-3 minutes.
- 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).
- 8
Add parmesan and squash puree and mix until smooth and creamy.
- 9
Top with a drizzle of sage oil.