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

 

Join my Page and Discover the Italy:

https://www.facebook.com/dearitaly/

_________________________

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous BASIC TURKEY STUFFING RECIPE
Next ALMOND MINCEMEAT PIE

No Comment

Leave a Reply