Risotto
Butternut Squash Risotto With Sage & Pancetta
PREP 15 MINS | COOK 1 HOUR | SERVES 4
INGREDIENTS:
Roasted Squash
1 medium butternut squash, peeled & cubed (about 4 cups)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Risotto
8 oz pancetta, diced
3 tbsp olive oil, and more for finishing
1 small yellow onion, finely diced
3 cloves garlic, minced
1 ½ cup arborio rice
½ cup dry white wine
5-7 cups chicken broth
8-10 sage leaves
½-¾ cup freshly grated parmesan cheese
Salt & pepper to taste
DIRECTIONS:
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Preheat oven to 425°F. Toss squash with olive oil, salt, and pepper on a baking sheet and roast for 30 minutes until golden. Blend ¾ of the squash with a splash of broth until smooth.
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In a pan over medium heat, cook pancetta until crispy. Remove, drain excess fat, and set aside. In the same pan, heat 1 tbsp olive oil and fry sage leaves for 20 seconds until crisp. Transfer to a paper towel.
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In a pot, sauté onion in 2 tbsp olive oil until soft, about 6 minutes. Add garlic and cook for 1 minute. Stir in rice and toast for 2 minutes. Deglaze with wine, stirring until absorbed.
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Keep broth warm in a separate pot. Add ½–1 cup at a time to the rice, stirring and letting each addition absorb before adding more. Cook over medium-low heat until rice is creamy and al dente, about 35–45 minutes.h.
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Stir in squash purée and remaining roasted cubes. Fold in parmesan and season to taste. Serve warm, topped with fried sage, crispy pancetta, and a drizzle of Masseria.
