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Roast Squash, Sage, Chestnut and Pancetta Risotto

Roast Squash, Sage, Chestnut and Pancetta Risotto Recipe

  • 1 x Basic Risotto recipe (see below)
  • 1 butternut squash
  • 1 level tablespoon coriander seeds
  • 2 small dried chillies
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 12 slices of pancetta or dry-cured smoky bacon
  • 100g/3 1/2 oz chestnuts (vac-packed are fine)
  • A bunch of fresh sage, leaves picked
  • Optional: 6 heaped tablespoons mascarpone cheese
  • Approx. 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
  • 1 knob of butter
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ head of celery, finely chopped
  • 400g/14oz risotto rice
  • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
  • Sea salt and freshly ground black pepper
  • 70g/2 ½ oz butter
  • 115g/4oz freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 844kcal (42%)
Total Fat 40g (62%)
Saturated Fat 17g (83%)
Cholesterol 71mg (24%)
Total Carbohydrate 92g
Dietary Fiber 7g
Sugars 10g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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