KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
Provided by Anna Thomas
Categories Vegetarian Low Cal High Fiber Dinner Parmesan Pine Nut Squash Winter Family Reunion Healthy Low Cholesterol Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- 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 31⁄2 cups 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 1 cup 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.
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Waqas Malhi
[email protected]This risotto is a must-try for any risotto lover! It's creamy, flavorful, and packed with roasted kabocha squash.
Gorkhali gamer
[email protected]This is a great recipe for a special occasion. It's elegant and flavorful, and it's sure to impress your guests.
Sanjeed Ferhan
[email protected]I'm not a fan of squash, but I really enjoyed this risotto. The squash is roasted until it's caramelized and has a sweet and nutty flavor.
Reva Kent
[email protected]This risotto is a great way to use up leftover kabocha squash. It's also a great vegetarian dish that is packed with flavor.
Dre Erwin Photography
[email protected]I love the combination of kabocha squash and sage in this risotto. It's a unique and flavorful dish that is sure to impress.
Ajay Lopchan
[email protected]This is one of my favorite risotto recipes! It's so easy to make and always turns out perfectly.
Avit Jeshi
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone raved about the flavors and the beautiful presentation.
Maurice Thorn
[email protected]This risotto was a hit with my family! The kids loved the sweet squash and the adults appreciated the sophisticated flavors. It's definitely a dish that I'll be making again.
Djbs Ushs
[email protected]I was hesitant to try this recipe because I'm not a big fan of kabocha squash, but I'm so glad I did! The squash is perfectly roasted and has a sweet and nutty flavor that pairs perfectly with the creamy risotto.
Goodness Chukwu
[email protected]This kabocha squash risotto is a delightful dish that is both comforting and flavorful. The combination of sweet kabocha squash, creamy Arborio rice, and savory sage and pine nuts creates a harmonious symphony of flavors that will tantalize your tast