Butternut Squash Beer Risotto
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peel the butternut squash
cut into thin slices
cut into strips
then dice the strips
mince the garlic
finely chop the onion
chop the parsley
grate the Parmesan
heat a large skillet over medium high, add pancetta, cook until crispy
remove from skillet
add butternut squash, cook for 3 minutes
add garlic, onion, salt, pepper and dried sage
stir in rice
pour in beer
simmer for 2 minutes
add warm broth, 1 ladle at a time
cook while stirring, adding broth as each addition is absorbed
repeat until the rice is tender and al dente
when ready, add Parmesan
add butter, cover, turn off the heat, let stand for 2 minutes
finish off with black pepper
JOIN THE CLUB
top with pancetta and parsley
JOIN THE CLUB