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Kabocha Squash Risotto with Sage and Pine Nuts recipe | Epicurious.com
EPICURIOUS12Ingredients
90Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 4 Tbsp. olive oil (divided)
- 3 lb. butternut squash (or kabocha, peeled, seeded, cut into 1/2-inch cubes, about 6 generous cups)
- sea salt
- 1 Tbsp. chopped fresh sage (finely)
- 1 Tbsp. sherry wine vinegar
- 2 onions (chopped, about 3 cups)
- 3 1/2 cups vegetable broth (good-quality canned, 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 oz. sliced pancetta (crisply cooked coarsely crumbled thinly, optional)
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