Butternut Squash Risotto With Pancetta and Sage Oil
By: Active Foodie
Published: Thursday, December 10, 2009 - 3:40pm

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

Preparation

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. 4 Add rice and stir until coated in butter. 5 Add wine and cook 2-3 minutes. 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). 7 Add parmesan and squash puree and mix until smooth and creamy. 8 Top with a drizzle of sage oil.

Comments:
renbove

This sounds delicious!  I've been thinking about doing something very similar but I really like the addition of the pancetta.  I'll be trying it soon.