Butternut Squash Risotto With Pancetta and Sage Oil
If you want to add more gluten free recipes to your recipe box, Butternut Squash Risotto With Pancettan and Sage Oil might be a recipe you should try. This recipe serves 1. This main course 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. This recipe is typical of Mediterranean cuisine. 15 people found this recipe to be delicious and satisfying. If you have arborio rice, sage leaves, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. Try Butternut Squash Ravioli with Pancettan and Sage, Roast Squash Risotto Recipe (with Sage, Chestnut & Pancetta), and Butternut Squash Risotto with Crispy Pancetta for similar recipes.
Servings: 1
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
Equipment:
sauce pan
frying pan
ladle
Cooking instruction summary:
Warm stock in small saucepan, keep warm. 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. In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Saut until shallots are translucent. Add rice and stir until coated in butter. Add wine and cook 2-3 minutes. 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). Add parmesan and squash puree and mix until smooth and creamy. Top with a drizzle of sage oil.
Step by step:
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.
Nutrition Information:
covered percent of daily need
