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Butternut Squash Risotto With Pancetta and Sage Oil

 
One serving costs about $13.18 One serving costs about $13.18 One serving costs about $13.18

$13.18 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,gluten free side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:88%

Spoonacular Score: 88%

 

Butternut Squash Risotto With Pancettan and Sage Oil is a main course that serves 1. Watching your figure? This gluten free recipe has 3006 calories, 66g of protein, and 119g of fat per serving. For $13.18 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. 15 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have vegetable stock, sage leaves, wine, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 88%, this dish is tremendous. If you like this recipe, you might also like recipes such as Butternut Squash Ravioli with Pancettan and Sage, Roast Squash Risotto Recipe (with Sage, Chestnut & Pancetta), and Butternut Squash Risotto With Pancettan And Pecorino.

Chianti, Trebbiano, and Verdicchio are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.

Castellani Chianti Annata

Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo

» Get this wine on Wine.com

Ingredients

Servings:
4 Tbsps
4 Tbsps olive oil
olive oil
5
5  sage leaves
sage leaves
3 Tbsps
3 Tbsps butter
butter
2 large
2 large diced shallots
diced shallots
3
3  diced pancetta
diced pancetta
2 cups
2 cups arborio rice
arborio rice
1 cup
1 cup dry white wine
dry white wine
32 oz
32 oz vegetable stock
vegetable stock
1 cup
1 cup parmesan cheese
parmesan cheese
1.5 cups
1.5 cups butternut squash
butternut squash
4 Tbsps olive oil
4 Tbsps
olive oil
5  sage leaves
5
sage leaves
3 Tbsps butter
3 Tbsps
butter
2 large diced shallots
2 large
diced shallots
3  diced pancetta
3
diced pancetta
2 cups arborio rice
2 cups
arborio rice
1 cup dry white wine
1 cup
dry white wine
32 oz vegetable stock
32 oz
vegetable stock
1 cup parmesan cheese
1 cup
parmesan cheese
1.5 cups butternut squash
1.5 cups
butternut squash

Equipment

sauce pan
sauce pan
ladle
ladle
frying pan
frying pan
sauce pan
sauce pan
ladle
ladle
frying pan
frying pan


Instructions

Warm stock in small saucepan, keep warm. In small saut pan warm olive oil with sage leaves until fragrant. Be careful not to burn leaves. Cook 5-6 minutes and let cool. In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Saut until shallots are translucent. Add rice and stir until coated in butter. Add wine and cook 2-3 minutes. Slowly begin adding in stock, 1-2 ladles at a time. Allow rice to absorb liquid before adding another ladle-full.. Continue to cook until rice is al dente (has a little bite). Add parmesan and squash puree and mix until smooth and creamy. Top with a drizzle of sage oil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $13.18
Ingredient
4 tablespoons olive oil
5 sage leaves
3 tablespoons butter
2 larges diced shallots
3 diced pancetta
2 cups arborio rice
1 cup dry white wine
32 ounces vegetable stock
1 cup parmesan cheese
1.5 cups butternut squash
Price
$0.67
$0.02
$0.36
$0.28
$0.12
$3.00
$3.25
$2.92
$2.11
$0.46
$13.18

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
3005k Calories
66g Protein
119g Total Fat
370g Carbs
64% Health Score
Limit These
Calories
3005k
150%

Fat
119g
184%

  Saturated Fat
46g
292%

Carbohydrates
370g
124%

  Sugar
19g
22%

Cholesterol
160mg
53%

Sodium
5582mg
243%

Alcohol
24g
137%

Get Enough Of These
Protein
66g
132%

Vitamin A
26088IU
522%

Folate
1008µg
252%

Manganese
5mg
252%

Vitamin B1
2mg
171%

Calcium
1349mg
135%

Phosphorus
1230mg
123%

Selenium
85µg
123%

Iron
20mg
116%

Vitamin B3
19mg
99%

Copper
1mg
85%

Vitamin E
12mg
82%

Vitamin B6
1mg
70%

Fiber
17g
68%

Vitamin B5
6mg
68%

Magnesium
243mg
61%

Vitamin C
48mg
58%

Zinc
8mg
54%

Potassium
1490mg
43%

Vitamin K
42µg
40%

Vitamin B2
0.63mg
37%

Vitamin B12
1µg
21%

Vitamin D
1µg
8%

covered percent of daily need

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