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Kabocha Squash Risotto with Sage and Pine Nuts

Kabocha Squash Risotto with Sage and Pine Nuts Recipe

  • 4 tablespoons olive oil, divided
  • 1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)
  • Sea salt
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon 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 or medium-grain rice
  • 1/4 cup medium-dry Sherry or Marsala
  • 3/4 cup pine nuts, toasted, divided
  • Shaved Parmesan cheese (optional)
  • 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)
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