Butternut Squash And Sage Risotto
Published December 7, 1996
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
3 ½ to 4 cups well-flavored chicken stock
1 tablespoon extra-virgin olive oil
2 ounces pancetta, finely minced
½ cup finely chopped onion
2 large cloves garlic, minced
1 ⅓ cups arborio rice
½ cup dry white wine
1 butternut squash, peeled and cut in ½-inch pieces (about 3 cups)
1 teaspoon sugar
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
Freshly grated Parmesan cheese
Nutritional analysis per serving (8 servings)
41 grams carbs; 8 milligrams cholesterol; 257 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 3 grams fiber; 567 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the stock into a saucepan and keep on a slow simmer.
- Step 2
Heat the oil in a large, heavy saucepan (three to four quarts). Add the pancetta, and saute over medium heat until it starts to brown. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown. Stir in the rice, and cook another minute or so.
- Step 3
Add the wine and cook, stirring, until it is absorbed. Add the squash, the sugar, and a cup and a half of the simmering stock. Stir; then cover and cook about five minutes.
- Step 4
Remove the lid. Stir in half the sage. Then begin to add the remaining stock about half a cup at a time, stirring constantly. After 15 minutes, when most of the stock has been added, the rice and squash should be tender. Season to taste with salt and pepper, and fold in the remaining sage.
- Step 5
Serve at once with Parmesan cheese on the side.
Private Notes
Comments
This was good but next time I will brown the squash in the oven or on the stovetop. The flavor of some caramelization would add a lot!
I doubled amounts because we love risotto. I used someone else’s idea and with leftover served with fried eggs on top. Delicious and kept me full all day.