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Butternut Squash and Sage Risotto


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  • Author: Taylor
  • Total Time: 55 minutes
  • Yield: 4-6 1x

Description

Roasted butternut squash is combined with pancetta, sage, and Parmesan cheese for one delicious side dish.


Ingredients

Scale
  • 1(2-3 lb) butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 shallots, diced
  • 2 ounces pancetta, diced
  • 4 tablespoons salted butter
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons freshly minced sage
  • 1 cup Parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F. Toss butternut squash in olive oil, then season with salt. Roast in preheated oven for 30-40 minutes, tossing after 20 minutes.
  2. Meanwhile, in a medium pot warm broth over low heat.
  3. In large heavy duty saucepan or Dutch oven, heat butter over medium heat. Add shallots and pancetta and saute for 10 minutes.
  4. Add the rice and stir to coat with butter. Add wine and cook for 2 minutes.
  5. Add 1 cup of broth, salt, and 1 tsp of salt, and cook until broth is absorbed. Stir constantly.
  6. Continue adding broth, one cup at a time, stirring constantly, until all broth is added.
  7. Remove from heat them add cheese and butternut squash, and mix well.
  8. Top with additional Parmesan cheese. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 40 mins
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