Butternut Squash Risotto with Pancetta and Fresh Sage
See instructions below.
Use these ingredients as directed in the recipe for Basic Risotto:
- chicken broth
1 cup chopped yellow onion
2 cloves garlic, minced
- roasted butternut squash (see Roasted Vegetables)
2 oz. thinly sliced pancetta, cooked crisp and crumbled
1 cup grated Kowalski's Parmesan Cheese
1 tbsp. thinly sliced fresh sage
Cook the pancetta first and reserve drippings. Add Kowalski's Extra Virgin Olive Oil, if needed, to make 1 ½ tbsp. of fat in which to cook the rice and aromatics.