Butternut Squash & Sage Risotto
A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist
Prep: 10 mins
Cook: 40 mins
Easily serves 4
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- bunch sage, leaves picked, half roughly chopped, half left whole
- 1½ l vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice(we used arborio)
- 1 small glass white wine
- 50g parmesan or vegetarian alternative, finely grated
- Before you make the risotto, heat oven to 220C/fan 200C/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 sweat 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 totally evaporated.
- Add the stock, a ladle-full 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. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- 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 purée and leave half whole.
- When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins.
- Serve the risotto scattered with the chunks of squash & the crisp sage leaves.