- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 609
- Carbohydrate Content: 87g
- Fat Content: 24g
- Fiber Content: 8g
- Protein Content: 15g
- Saturated Fat Content: 10g
- Sodium Content: 0.95g
- Sugar Content: 17g
Butternut squash & sage risotto Recipe
Butternut squash & sage risotto is a Risotto recipe for 4 people, takes only 40 mins; recipe has butternut squash, olive oil and sage.
- Parmesan - 50g parmesan or vegetarian alternative, finely grated
- Olive Oil - 3 tbsp olive oil
- Onion - 1 onion, finely chopped
- Vegetable Stock - 1 1/2 l vegetable stock
- Butter - 50g butter
- Butternut Squash - 1kg butternut squash, peeled and cut into bite-size chunks
- Risotto Rice - 300g risotto rice (we used arborio)
- White Wine - 1 small glass white wine
- Sage - bunch sage, leaves picked, half roughly chopped, half left whole
- Before you make the risotto, heat oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough puree and leave half whole. When the risotto is just done, stir through the puree, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.