Name: Kabocha Squash Risotto with Sage and Pine Nuts
Cook time: 1 hour 30 minutes
Total time: 1 hour 30 minutes
Yield: Makes 6 main-course servings
Ingredients: 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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Kabocha Squash Risotto with Sage and Pine NutsNigel Cox

Omnivores can sprinkle the risotto with shaved Parmesan cheese and crispy pancetta for a salty, crunchy, meaty finish.

Recipe notes

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