Kabocha Squash Risotto with Sage and Pine Nuts

Ingredients for Kabocha Squash Risotto with Sage and Pine Nuts

• 60ml olive oil, divided

• 1 2 1/2- to 1.4kg kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)

• Sea salt

• 1 tablespoon finely chopped fresh sage

• 1 tablespoon Sherry wine vinegar

• 2 onions, chopped (about 725ml )

• 850ml good-quality canned vegetable broth (such as Swanson)

• 275g arborio rice or medium-grain rice

• 45g medium-dry Sherry or Marsala

• 110g pine nuts, toasted, divided

• Shaved Parmesan cheese (optional)

• 110g crisply cooked coarsely crumbled thinly sliced pancetta (optional)

How to make Kabocha Squash Risotto with Sage and Pine Nuts

Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.

Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3725ml water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.

Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 240ml warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. 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. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.

Top risotto with shaved Parmesan and crumbled Pancetta.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.