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Roasted Butternut & Pancetta Risotto with Sage Oil
SNIXY KITCHEN13Ingredients
45Minutes
530Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (large or two small, peeled, seeded, and cut into ½ inch cubes)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
- 8 oz. pancetta (diced, or chopped thick-cut bacon)
- 2 Tbsp. unsalted butter (divided)
- 1 leek (small, white and light green parts, finely chopped, about 3/4 cup)
- 1 1/2 cups arborio rice (or carnaroli rice)
- 3 cups chicken broth (if using stovetop method instead of Instant Pot method, use 4.5-6 cups broth)
- 3/4 cup grated Parmesan cheese (freshly)
- salt
- pepper
- 20 sage leaves (fresh)
- 1/4 cup extra-virgin olive oil
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium970mg40% |
| Potassium900mg26% |
| Protein21g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A190% |
| Vitamin C40% |
| Calcium50% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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