Butternut Squash Risotto With Crispy Sage & Pancetta | Philips

Ingredients

• butternut squash, deseeded and cut lengthways into wedges
• olive oil
• sea salt and freshly ground black pepper
• litre chicken or vegetable stock, preferably organic
• grams of unsalted butter
• small onion, peeled and halved
• sticks of celery, trimmed
• grams of risotto rice
• millilitres of white wine
• slices of pancetta or dry-cured smoky bacon
• bunch of fresh sage, leaves picked
• handfuls of freshly grated Parmesan cheese
• extra virgin olive oil