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Butternut Squash Risotto With Pancetta and Sage Oil

Butternut Squash Risotto With Pancetta and Sage Oil

By Massimo Gatti
0’ Prep time
45’ Cook time
45’ Total time
4437 Calories
1 Serving

Summary

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. Users who liked this recipe also liked Butternut Squash Ravioli with Pancettan and Sage, Roast Squash Risotto Recipe (with Sage, Chestnut & Pancetta), and Butternut Squash Risotto with Crispy Pancetta.
Massimo Gatti 0 Followers

Step by Step

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Step 1

Warm stock in small saucepan, keep warm.
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Step 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.
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Step 3

In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Sauté until shallots are translucent.
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Step 4

Add rice and stir until coated in butter.
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Step 5

Add wine and cook 2-3 minutes.
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Step 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).
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Step 7

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

Top with a drizzle of sage oil.

Ingredient

  • butter
    butter
    3 tbsps
  • parmesan
    parmesan
    100 grams
  • butternut squash
    butternut squash
    210 grams
  • pancetta
    pancetta
    3
  • dry white wine
    dry white wine
    240 milliliters
  • shallot
    shallot
    2 larges
  • olive oil
    olive oil
    4 tbsps
  • vegetable stock
    vegetable stock
    907.19 grams
  • risotto rice
    risotto rice
    400 grams 400 grams
  • sage
    sage
    5

Nutrition Facts

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