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)
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    1. Warm stock in small saucepan, keep warm.
    2. In small sauté 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. Sauté until shallots are translucent.
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