The Butternut Squash Risotto

Here is the Butternut Squash Risotto or Risotto alla Zucca. One of the most delicious Italian dish.

SERVINGS: Serves 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:

1. Peel the squash and cut in half and remove the seeds.
2. Dice the squash and place them on a cookie sheet.
3. 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.
4. In a small saucepan, bring the broth to a boil, reduce the heat and let simmer.
5. In a large pot sauté the shallots, garlic, pancetta and 4 sage leaves in the butter and oil for around 6 minutes.
6. Stir in the rice and coat well with the butter and oil.
7. Add the wine.
8. Add the broth 1 cup at a time stirring until each cup is absorbed by the rice.
9. Turn off the heat and stir in the squash and parmesan cheese.
10. 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

BUON MANGIATA!