Butternut Squash Risotto With Pancetta And Sage Oil

• 4 tablespoons olive oil
• 5 sage leaves
• 3 tablespoons butter
• 2 shallots large, finely diced
• 3 pieces pancetta diced
• 2 cups arborio rice
• 1 cup dry white wine
• 32 ounces vegetable stock
• 1 cup Parmesan cheese
• 1 1/2 cups butternut squash puree

1. Warm stock in small saucepan, keep warm.
2. In small saute pan warm olive oil with sage leaves until fragrant. Be careful not to burn leaves. Cook 5-6 minutes and let cool.
3. In a medium saucepan melt butter over medium heat. Add shallots and pancetta. Saute until shallots are translucent.
4. Add rice and stir until coated in butter.
5. Add wine and cook 2-3 minutes.
6. Slowly begin adding in stock, 1-2 ladles at a time. Allow rice to absorb liquid before adding another ladle-full.. Continue to cook until rice is al dente (has a little bite).
7. Add parmesan and squash puree and mix until smooth and creamy.
8. Top with a drizzle of sage oil.

olive oil, sage, butter, shallots, arborio rice, white wine, vegetable stock, parmesan cheese, butternut squash puree

Taken from www.yummly.com/recipe/Butternut-Squash-Risotto-With-Pancetta-and-Sage-Oil-1650264 (may not work)