Squash & Pancetta Risotto with Sautéed Apples, and Crispy Sage


  • 2 tablespoons soft blue cheese like Gorgonzola or ¼ cup grated Parmagianno
  • salt and freshly ground pepper
  • ¼ cup white wine
  • 1 cup arborio rice
  • 1 cup finely diced butternut squash
  • 1 shallot, finely diced
  • 1 teaspoon olive oil
  • + 5 more ingredients
    • ~4 cups chicken stock
    • a dozen fresh sage slices
    • 2 teaspoons butter, seperated
    • 8 thin slices of apple
    • 4 thin slices, pancetta

The risotto is all about the garnish, so you will want to have two things on the go at once: the garnish (sautéing away and then draining on paper towels) and the risotto (stir, stir, stir!). First dice the pancetta and place it in a skillet over medium heat. Allow it to crisp, stirring regularl...

View full recipe at SpringPad


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