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Kabocha Squash Risotto With Sage and Pine Nuts Recipe

Kabocha Squash Risotto With Sage and Pine Nuts Recipe

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Kabocha Squash Risotto With Sage and Pine Nuts

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Ingredients:

Serving

4 tbsp olive oil, divided
2 1/2 lbs squash, peeled, seeded, cut into 1/2-inch cubes ( kabocha
sea salt
1 tbsp finely chopped fresh sage
1 tbsp sherry wine vinegar
2 onions, chopped (about 3 cups)
3 1/2 cups good-quality canned vegetable broth (such as swanson)
1 1/2 cups arborio rice
1/4 cup medium- dry sherry or 1/4 cup marsala
3/4 cup pine nuts, toasted, divided
shaved parmesan cheese (optional)
4 oz crisply cooked coarsely crumbled thinly sliced pancetta (optional)

Directions:

Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes.Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3 1/2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
Top risotto with shaved Parmesan and crumbled pancetta, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	593.79 Kcal (2486 kJ)
Calories from fat	218.82 Kcal
		% Daily Value*
Total Fat	24.31g	37%
Cholesterol	1.44mg	0%
Sodium	826.16mg	34%
Potassium	833.77mg	18%
Total Carbs	77.62g	26%
Sugars	14.31g	57%
Dietary Fiber	4.43g	18%
Protein	12.1g	24%
Vitamin C	18.2mg	30%
Iron	2.5mg	14%
Calcium	63.7mg	6%

Amount Per 100 g
Calories	116.32 Kcal (487 kJ)
Calories from fat	42.87 Kcal
		% Daily Value*
Total Fat	4.76g	37%
Cholesterol	0.28mg	0%
Sodium	161.84mg	34%
Potassium	163.33mg	18%
Total Carbs	15.2g	26%
Sugars	2.8g	57%
Dietary Fiber	0.87g	18%
Protein	2.37g	24%
Vitamin C	3.6mg	30%
Iron	0.5mg	14%
Calcium	12.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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