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Servings:
4
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Ingredients

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Directions

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  • In a pot, bring the stock, 2 cups water and the saffron to a low boil. Lower the heat and keep warm.

  • Meanwhile, in a large saucepan, heat the EVOO over medium-high heat. Stir in the pancetta for a minute or two. Add the pumpkin (or squash), celery, carrot, onion and garlic; season with salt, pepper and nutmeg. Partially cover and cook until the pumpkin is just softened, 6 to 7 minutes. Stir in the rice for 1 minute. Add the wine and cook to evaporate. Add the warm stock, stirring in a few ladlefuls at a time and allowing the liquid to evaporate before adding more; cook for 18 minutes from the first addition of stock.

  • Stir in the butter and cheese in the last minute of cooking. Serve the risotto in shallow bowls. Top with the sage.

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