Roasted Butternut & Pancetta Risotto with Sage Oil
yields: 6 servings
Creamy parmesan and leek risotto topped with roasted butternut squash, pancetta, and a drizzle of sage oil. The classic yet bold flavors make this creamy risotto recipe comforting and hard to resist. While the squash roasts, make the risotto slowly on the stovetop or hands-off in the Instant Pot. Either way, this dish comes together very simply!
Ingredients
Roasted Butternut & Pancetta Risotto
- 1 large or two small butternut squash, peeled, seeded, and cut into ½ inch cubes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- 6-8 ounces diced pancetta or chopped thick-cut bacon
- 2 tablespoons unsalted butter, divided
- 1 small leek, white and light green parts, finely chopped (about ¾ cup)
- 1½ cups arborio rice or carnaroli rice
- 3 cups chicken broth, if using stovetop method instead of Instant Pot method, use 4.5-6 cups broth
- ¾ cup freshly grated parmesan cheese
- Salt & Pepper, to taste
Fried Sage & Sage Oil
- About 20 fresh sage leaves
- ¼ cup extra virgin olive oil
INSTRUCTIONS
Roasted Butternut & Pancetta RIsotto
- Preheat the oven to 400°F, Toss the butternut squash cubes with olive oil and salt on a large baking sheet. I use a dark baking sheet with no parchment paper because I want to brown the squash well, but any baking sheet will do and use parchment paper if you wish. Roast the squash for 30-40 minutes, tossing every 10 minutes and rotating the pan from the middle to the bottom rack halfway through.
- Meanwhile, prepare the risotto. If using an Instant Pot, turn it to sauté on normal and add the pancetta. Cook, stirring, until the fat renders and the pancetta crisps up. Use tongs to transfer the pancetta to a paper towel lined plate, leaving a tablespoon of the grease behind. If using the stove top, do the same thing in a large skillet over medium heat.
- To the Instant Pot or skillet, melt 1 tablespoon butter into the pancetta fat. Add the chopped leeks and cook, stirring, for 2-4 minutes until beginning to soften. Melt in the remaining tablespoon of butter. Add the rice and stir for 2 minutes.
- If using the Instant Pot, pour in the chicken broth. Place the lid on the pressure cooker and set the pressure release valve to the steaming position. Set the pressure to "high" pressure for 6 minutes. When the timer is up, carefully move the pressure release valve to venting position for a manual pressure release. Once the float valve has gone down, open the lid and stir in the grated parmesan. Add salt and pepper to taste.
- If using the stove top, reduce heat to medium and stir in just ½ cup of chicken broth. Cook, stirring occasionally to absorb and help rub the starches off the rice. When the broth has mostly absorbed, add another ½ cup, repeat until the rice is cooked al dente and the risotto is creamy. This process shouldn't take longer than 20 minutes. Remove from heat and stir in the grated parmesan. Add salt and pepper to taste.
- While the risotto cooks, fry the sage leaves as below.
- Top risotto with roasted butternut, crispy pancetta, a few crumbled fried sage leaves, and a small drizzle of sage oil.
Fried Sage and Sage Oil
- Heat the olive oil over medium heat in a small skillet (I like to use a cast-iron skillet). When the oil is hot, work in batches, adding 3-4 sage leaves at a time. Cook for 10-15 seconds until they shrivel and turn bright green, turning once if needed. Transfer leaves to a paper towel lined plate to cool. The leaves will crisp up as they cool.
- Transfer sage oil to a jar to cool and drizzle over risotto.
