Butternut Squash Risotto With Pancetta and Sage Oil

FOODISTA
10Ingredients
35Minutes
Calories

Ingredients

US|METRIC
  • 4 tablespoons olive oil
  • 5 sage leaves
  • 3 tablespoons butter
  • 2 shallots (large, finely diced)
  • 3 pieces pancetta (diced)
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 32 ounces vegetable stock
  • 1 cup Parmesan cheese
  • 1 1/2 cups butternut squash (puree)
  • Remove All from Shopping List

    Directions

    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.
    View 5 More StepsDiscover more recipes from Foodista
    Did you make this?

    Shopping List

    Meet Your Smart Shopping List

    Now available!

    • Add items directly from recipes
    • Auto-sync lists across devices
    • Get groceries delivered
    • Add custom or non-food items
    • Sort by aisle or recipe