Pasta Risotto & You

By Nancy Caivano


Risotto with Pork,
Butternut Squash and Sage

Serves 6



1 lb. boneless pork tenderloin,
   sliced into 1/2" slices (you can
   use boneless pork chops, or pork cutlets, also)
Salt and Pepper
7 tbsp. olive oil, divided
All purpose flour
3 cloves garlic, chopped (or 2 tsp. jar chopped garlic)
2 lb. butternut squash, peeled,
   seeded and cut into 1" pieces
1 onion, chopped
2 carrots, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp. butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp. sage, chopped



Season pork on both sides with salt and pepper. Heat 3 tbsp. olive oil in a large skillet, over medium-high heat. Dredge pork in flour, shaking off excess. Sauté until well browned and cooked through. Cut into strips and set aside.

In same skillet, heat 2 tbsp. olive oil. Add garlic and cook just until garlic begins to brown. Add squash and sauté until squash turns golden brown. Remove from heat; combine with pork and season with salt and pepper. Set aside.

In a large saucepan, heat 2 tbsp. olive oil over medium-high heat. Add onion and carrots. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add pork mixture.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and sage. Season with salt and pepper. Serve immediately.


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This page created November 2000