Butternut Squash Risotto with Pancetta Manchego Sage
Ingredients
- 1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 ounces chopped pancetta
- 1 tablespoon unsalted butter
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice
- 2 cups low fat, low sodium chicken broth
- 1 1/3 cups water
- 2 tablespoons dry white wine
- 1 tablespoon minced fresh sage
- 2/3 cup aged Manchego cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons pine nuts
Instructions
Butternut Squash Risotto with Pancetta, Manchego & Sage serves 4 original recipe by Food52.
Organization Tags
Tags easily organize your Recipe Library
Comments