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
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat
2
Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes
3
Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes
4
Sprinkle Sherry wine vinegar over; toss to incorporate
5
Transfer squash to plate
6
Wipe skillet clean
7
Heat remaining 2 tablespoons olive oil in same skillet over high heat
8
Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes
9
Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside
10
Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan
11
Cover and keep warm over low heat
12
Add arborio rice to onions in skillet
13
Stir until rice is slightly translucent, about 4 minutes
14
Add Sherry; stir until absorbed
15
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
16
Season with salt and pepper
17
Stir in 6 tablespoons toasted pine nuts
18
Transfer squash risotto to large wide serving bowl
19
Sprinkle remaining toasted pine nuts over risotto
20
Top risotto with shaved Parmesan and crumbled Pancetta
21
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat
22
Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes
23
Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes
24
Sprinkle Sherry wine vinegar over; toss to incorporate
25
Transfer squash to plate
26
Wipe skillet clean
27
Heat remaining 2 tablespoons olive oil in same skillet over high heat
28
Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes
29
Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside
30
Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan
31
Cover and keep warm over low heat
32
Add arborio rice to onions in skillet
33
Stir until rice is slightly translucent, about 4 minutes
34
Add Sherry; stir until absorbed
35
Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes
36
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
37
Season with salt and pepper
38
Stir in 6 tablespoons toasted pine nuts
39
Transfer squash risotto to large wide serving bowl
40
Sprinkle remaining toasted pine nuts over risotto
41
Top risotto with shaved Parmesan and crumbled Pancetta
42
Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes