Butternut Squash Risotto With Pancetta and Sage Oil


Photo: Active Foodie
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Ingredients

4 tablespoons olive oil
5 sage leaves
3 tablespoons butter
2 large shallots, finely diced
3 pieces of pancetta, diced
2 cups Arborio rice
1 cup dry white wine
1 package (32 oz) vegetable stock
1 cup Parmesan cheese
1 1/2 cups butternut squash puree

Preparation

1
Warm stock in small saucepan, keep warm.
2
In small sauté 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. Sauté 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.

Tools

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Comments

karenbove's picture
renbove
October 20, 2009

This sounds delicious! I've been thinking about doing something very similar but I really like the addition of the pancetta. I'll be trying it soon.

Tags:

rice
Italian

Yield:

1 servings

Added:

Thursday, December 10, 2009 - 3:40pm

Creator:

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