Kabocha Squash Risotto With Sage And Pine Nuts
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Olive Oil (divided)1
Sea Salt1 tbsp
Sage (finely chopped fresh)1 tbsp
Sherry Wine Vinegar1.5 cups
Arborio Rice1 cup
Sherry (medium-dry)Directions:
1
Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes
2
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat
3
Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes
4
Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes
5
Sprinkle Sherry wine vinegar over; toss to incorporate
6
Transfer squash to plate
7
Wipe skillet clean
8
Heat remaining 2 tablespoons olive oil in same skillet over high heat
9
Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes
10
Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside
11
Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan
12
Cover and keep warm over low heat
13
Add arborio rice to onions in skillet
14
Stir until rice is slightly translucent, about 4 minutes
15
Add Sherry; stir until absorbed
16
Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total
17
Season with salt and pepper
18
Stir in 6 tablespoons toasted pine nuts
19
Transfer squash risotto to large wide serving bowl
20
Sprinkle remaining toasted pine nuts over risotto
21
Top risotto with shaved Parmesan and crumbled Pancetta
22
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat
23
Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes
24
Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes
25
Sprinkle Sherry wine vinegar over; toss to incorporate
26
Transfer squash to plate
27
Wipe skillet clean
28
Heat remaining 2 tablespoons olive oil in same skillet over high heat
29
Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes
30
Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside
31
Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan
32
Cover and keep warm over low heat
33
Add arborio rice to onions in skillet
34
Stir until rice is slightly translucent, about 4 minutes
35
Add Sherry; stir until absorbed
36
Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes
37
Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total
38
Season with salt and pepper
39
Stir in 6 tablespoons toasted pine nuts
40
Transfer squash risotto to large wide serving bowl
41
Sprinkle remaining toasted pine nuts over risotto
42
Top risotto with shaved Parmesan and crumbled Pancetta