Butternut Squash and Sage Risotto
Ingredients
The butternut squash
-
½
small
butternut squash, peeled, seeded and cubed (about 1 ½ cups)
-
1
tablespoon
olive oil
-
½
teaspoon
coarse salt
-
5-6
cups
unsalted vegetable or chicken stock
-
1
tablespoon
maple syrup
-
½
teaspoon
nutmeg
-
a pinch
cayenne pepper
The risotto
-
4
strips
bacon, chopped
-
4
leaves
fresh sage, chopped
-
1
small
shallot, peeled and minced
-
1 ¼
cups
arborio rice
-
1
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
to taste
grated parmesan
Instructions
- Preheat the oven to 400 degrees.
- Toss squash cubes with olive oil and salt on a greased baking sheet and roast for 25-35 minutes until soft.
- Transfer the roasted squash to a blender, add stock, maple syrup, nutmeg, and cayenne, and puree until smooth.
- Keep the squash sauce warm in a saucepan on low heat.
- Cook bacon in a Dutch oven until crispy, then drain on paper towels.
- Fry sage leaves in the bacon fat until crispy, then drain on paper towels.
- Add shallot to the bacon fat and stir for 30-60 seconds.
- Stir in arborio rice, salt, and black pepper, and bring to medium-high heat.
- Add a ladle of squash sauce, stirring until absorbed, then continue adding sauce until rice is al dente.
- Taste and adjust seasoning, if necessary.
- Serve risotto topped with crispy bacon, sage, and parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
190
Total fat
5g
Total carbohydrates
34g
Total protein
4g
Sodium
534mg
Cholesterol
6mg
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