Butternut Squash Risotto with Bacon & Sage

Butternut Squash Risotto with Bacon & Sage
Photo by Scott Phillips


  • 10 large fresh sage leaves
  • 2 cups ¼-inch-diced butternut squash
  • 2 medium shallots, minced (about ¼ cup)
  • Kosher salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano Reggiano
  • 2 Tbs. olive oil
  • ½ cup dry white wine
  • + 3 more ingredients
    • 1 qt. homemade or low-salt chicken broth; more as needed
    • 4 slices bacon, cut crosswise into thirds
    • 1-½ cups arborio or other risotto rice, such as carnaroli or vialone nano

Combine the chicken broth and wine in a small saucepan and set over medium heat. In a medium (3-qt.) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total. Don’t brown. With a fork, transfer to a pl...

View full recipe at Fine Cooking


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