Butternut squash & sage risotto

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.
3. Pour in the wine and simmer until totally 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. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
4. 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 whole chunks of squash and the crisp sage leaves.

Per serving

609 kcalories, protein 15g, carbohydrate 87g, fat 24 g, saturated fat 10g, fibre 8g, salt 0.95 g

Latest comments and suggestions

• Sue

  30 September 2008

  Sue rated and commented on this recipe

  

  Great really tasty and satifying risotto. I thought it might be bland but the sage gave it a lovely flavour. Easy to make but you do have to stand over it.

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• frankie

  30 September 2008

  frankie commented on this recipe

  Very nice indeed. Didn't need all of the liquid or all of the time until my rice was done. Just pressed on my roasted squash with the back of a fork and it mashed up nicely. Very easy and a good supper with a nice green salad. Would make again.

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• frankie

  30 September 2008

  frankie rated this recipe

  

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• JennyMac

  03 October 2008

  JennyMac commented on this recipe

  This recipe is absolutely delicious. I made it last night because it had been featured in a newspaper, then I noticed it on here. Lovely tasty recipe with well balanced flavours. The sage blends with the butternut squash extremely well. I did alter the recipe a tad, because I wanted to lower the calories. So I didn't deep fry the sage leaves, used Fry Light instead of the Olive oil, Less Parmesan cheese, and no butter at all. I stirred in a packet of Butter Buds. Also roasted the squash in one teaspoon of oil too. Excellent! No flavours lost, but loads of calories down. Served it with Asparagus, mushrooms and tenderstem broccoli instead of the Garlic Bread. I shall be making this one again..I did one which was similar last year which was butternut squash and pear..delicious.

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• cherrygloom

  09 October 2008

  cherrygloom rated and commented on this recipe

  

  Very tasty and satisfying! You need to be careful how big your onion is though, I only used half a medium onion and it overpowered the squash somewhat. I will definitely be making this again though!

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• schizopear

  15 October 2008

  schizopear rated and commented on this recipe

  

  this was my first attempt at a risotto and was far easier than i imagined. it was handy to have my sous chef (otherwise known as the boyfriend) on hand to mash the butternut squash whilst i was stirring the risotto. i only used a fraction of butter at the end and i thought that it was unnecessary and would omit it completely next time. i'd also like to repeat cherrygloom's comment about reducing the onion. served with garlic bread this was a very filling and tasty meal.

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• sally

  30 October 2008

  sally rated and commented on this recipe

  

  I thought this was really tasty, I too did not need so much liquid, I didn't deep fry the sage leaves and omitted the butter at the end...totally not needed, it was beautiful.

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• Robsmith8268

  01 November 2008

  Robsmith8268 rated and commented on this recipe

  

  I was really impressed with this recipe, really tasty and I thought the cheese and the squash complimented each other extremely well. I found the extra butter made it that little bit richer ... suberb !!!!

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• Gaby

  07 November 2008

  Gaby rated and commented on this recipe

  

  Excellent dish, I roasted a large squash in wedges and froze the rest in portions ready for the next one

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• Emmy-Lou

  07 November 2008

  Emmy-Lou rated and commented on this recipe

  

  Great - my husband said this was the best risotto I've ever cooked. I only had a red onion but it worked fine. I also only used 1L of stock. I didn't bother frying the sage leaves but did add the butter at the end, but might leave it out next time I make it.

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• winkiwoo

  15 November 2008

  winkiwoo rated and commented on this recipe

  

  Fantastic. The flavours was immense. Left an amazing aftertaste. An absoloute must try. I added a bit of chilli which added a nce kick.

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Ingredients

• 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 , finely grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian

Ingredients

• 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 , finely grated

Per serving

609 kcalories, protein 15g, carbohydrate 87g, fat 24 g, saturated fat 10g, fibre 8g, salt 0.95 g

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