BUTTERNUT SQUASH RISOTTO (RISOTTO ALLA ZUCCA)


 

 

One of the most delicious Italian dish.

Servings:4-6

INGREDIENTS

  • 1 butternut squash (2 pounds)
  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2oz of pancetta, diced
  • 20 sprigs of fresh sage leaves
  • 6 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 1 cup of Arborio rice
  • 1/2 cup of dry white wine
  • 6 cups of chicken or vegetable broth
  • 1/4 cup of fresh Italian flat leaf parsley
  • 1/2 tsp of salt
  • 1 Tsp of fresh ground black pepper
  • 1 cup of fresh grated parmesan cheese

 

 

PREPARATION

  • Peel the squash and cut in half and remove the seeds.
  • Dice the squash and place them on a cookie sheet.
  • Drizzle with a little olive oil, season with a little salt and pepper and bake at 350 degrees for around 30 minutes until fork tender. Set aside.
  • In a small saucepan, bring the broth to a boil, reduce the heat and let simmer.

 

 
 

 

  • In a large pot sauté the shallots, garlic, pancetta and 4 sage leaves in the butter and oil for around 6 minutes.
  • Stir in the rice and coat well with the butter and oil.
  • Add the wine.
  • Add the broth 1 cup at a time stirring until each cup is absorbed by the rice.
  • Turn off the heat and stir in the squash and parmesan cheese.
  • In a separate pan heat 1/2 cup of extra virgin olive oil and fry the remaining sage leaves until crisp.

    Plate the risotto and top with fried sage leaves.

 

 

 

Source GreatChicago

 

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